Recipe information
Yield
makes about 30
Ingredients
for cupcakes
for frosting
Preparation
Step 1
Make cupcakes: Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
Step 2
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Reduce speed to low. Beat in peanut butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix until just combined. Beat in sour cream.
Step 3
Fill each lined cup with 3 scant tablespoons batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
Step 4
Make frosting: With an electric mixer on medium-high speed, beat cream cheese, confectioners’ sugar, and butter until pale and fluffy. Stir in peanut butter by hand.
Step 5
To finish, use an offset spatula to spread 1 to 2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Score each top in a crosshatch pattern with the tines of a fork, dipping tines in confectioners’ sugar each time to prevent sticking. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.
