peanut butter filled cupcakes.

peanut butter filled vanilla bean cupcakes with dark chocolate icing.


whew. that’s a mouthful.




  • 1 cup organic sugar
  • 1/2 cup salted butter, softened
  • 2 cage free eggs
  • 1 vanilla bean (scraped) or 2 TB pure vanilla extract
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup all purpose flour
  • 2 TB peanut flour
  • 1 1/2 tsp baking powder
  • 1/2 cup milk of choice (i used skim)
  • 3/4 cup natural peanut butter
  • dark chocolate icing (confession: i was in a hurry so i used pillsbury, but next time i will make it from scratch)


combine sugar, butter, eggs and vanilla. mix well.

in a separate bowl, combine flours and baking powder.

slowly add your dry mix to your wet mix.

add milk.

spoon batter into muffin cups, filling about 1/3 of the way full (using half of the batter).

spoon 1 TB peanut butter into each cup.

top each cup with the remaining batter.

bake at 350 degrees for 30 minutes or until tops are golden brown and a toothpick comes out clean.

when the cupcakes are cool, top with dark chocolate icing.



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