Being September it is officially birthday season in my home. Our families birthdays are cram packed into a delightfully busy few weeks Connors birthday starts the festivities towards the end of September, Riley’s picks up the swing towards the end of October and the grand finale(s) my birthday on Halloween and Stephen’s the day after. So to celebrate the greatness that is our Autumn loving family every year I tend to have a cup cake fest. Typically my family is not a cup cake loving household, Stephen pretty much hates them and although every kid loves a cup cake I believe that over the years Riley has even had enough. This cup cake was a sure win though, it’s similar to a cake my Step Mom made when I was a kid only it’s in cupcake form.
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup plus 2 tablespoons all purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk
- -crunchy peanut butter for filling (approximately 2 teaspoons per cup cake)
Preheat oven to 350 degrees.
Line 1 muffin tin with cup cake liners. Spray lightly if desired. In a large bowl or in the bowl of your stand mixer beat to combine butter, brown sugar and white sugar. Combine until smooth and creamy, add egg, salt and vanilla. In a separate bowl combine baking powder and flour. Alternately incorporate the milk and dry mixture into the batter. Dollop batter into each cup cake liner, fill each cup no more than 2/3 full. Dollop about 2 teaspoons of peanut butter into each cup. Using a knife or fork gently stir the batter up and over the peanut butter ball. It doesn’t have to be perfect, what you want to do is make sure the peanut butter is mostly covered by the batter.
Bake 15-18 minutes. Remove cups from the tin within 5 minutes so you don’t get a soggy cup cake. Once the cakes are cooled mostly you can dip them into melted chocolate or spoon chocolate over them.