After making my raspberry filled red velvet cupcakes, my mother was not shy about letting me know we should make peanut butter filled cupcakes next. This woman eats peanut butter by the spoon fulls, so I was not surprised by this request!
- 1:2:4 ratio of:
- Peanut Butter
- Powdered Sugar
- Optional: milk
- Allow butter to become room temperature.
- Beat butter and peanut butter together with an electric mixer.
- Sift sugar and add gradually. Beat for a couple minutes or until fluffy.
- If too thick, add small amounts of milk slowly.
We made these with my little brother and sister, who had a blast using frosting bags and tips to fill and then ice the cupcakes!
P.S. The batter is just a box mix. :)