Description
Delicious peanut butter cupcakes topped with a rich caramel buttercream frosting and crunchy Cracker Jack for a delightful treat perfect for parties and special occasions.
Ingredients
Peanut Butter Cupcakes
- 1/3 cup butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup milk
Caramel Buttercream Frosting
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 2 1/2 cups powdered sugar, sifted
Decoration
- Cracker Jack (about 1/2 cup for topping)
Instructions
- Prepare Cupcake Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup brown sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This creates a good base for the cupcakes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth batter and adds structure.
- Add Peanut Butter: Mix in the creamy peanut butter thoroughly to combine with the creamed butter, sugar, and eggs, giving the cupcakes their signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add these dry ingredients to the wet mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Beat well after each addition and scrape the sides of the bowl to ensure everything is mixed evenly.
- Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the cupcake pan in the preheated oven and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should be golden brown.
- Make Caramel Sauce: While cupcakes bake, in a medium saucepan, combine 1 cup brown sugar, 1/2 cup butter, and 1/4 cup milk. Stir over low heat until the brown sugar dissolves.
- Cook Caramel: Increase heat to medium and cook the mixture without stirring for 4 to 6 minutes until it turns an amber color with small bubbles forming around the pan edges. Remove from heat.
- Reserve Caramel: Set aside 3 tablespoons of the hot caramel sauce for drizzling later over the frosted cupcakes.
- Cool Caramel: Pour the remaining caramel into a mixing bowl and let it cool. As it cools, it will thicken, which is perfect for the frosting base.
- Make Frosting: Slowly beat in the sifted powdered sugar into the cooled caramel until the frosting is thick and creamy. If the frosting is too thick, add a little milk to reach desired consistency.
- Frost Cupcakes: Once cupcakes have cooled completely, use a knife or a pastry bag fitted with a Wilton 2D tip to frost the cupcakes evenly with the caramel buttercream.
- Drizzle Caramel: Reheat reserved caramel drizzle if necessary and drizzle it over the frosted cupcakes for added flavor and decoration.
- Add Cracker Jack Topping: Top each cupcake generously with Cracker Jack for a crunchy, sweet finish.
- Storage: Store the decorated cupcakes in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Make sure cupcakes are completely cool before frosting to prevent melting.
- If frosting is too stiff, add milk tablespoon by tablespoon to adjust texture.
- Use fresh Cracker Jack for the best crunch and flavor.
- Caramel can harden when cooled; gently reheat if needed before drizzling.
- This recipe yields 12 cupcakes, perfect for a small gathering or party.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
