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Do-si-do Cupcakes

These do-si-do cupcakes are intensely peanut buttery and topped with peanut butter buttercream.

Course Dessert
Total Time 1 hour
Servings 12
Calories 390 kcal
Author Tracy

Ingredients

Cupcakes

  • 1 cup (140g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3oz) unsalted butter room temperature
  • 3/4 cup (190g) smooth peanut butter
  • 1 cup (200g) packed brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk

Whipped Peanut Butter Buttercream

  • 3 tablespoons (1.5oz) butter room temperature
  • 1/2 cup creamy peanut butter
  • 1/3 cup (66g) packed brown sugar*
  • 1/3 cup (40g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tablespoons heavy cream

Instructions

Cupcakes

  1. Pre-heat your oven to 350°F and line cupcake pan with liners.
  2. Sift flour, baking powder, and salt together over a medium bowl. Set aside.
  3. In a stand mixer, with the paddle attachment, cream butter, peanut butter, and brown sugar until mixture is visibly lightened in color, 2-3 minutes.
  4. Scrape down sides and bottom and add the egg and vanilla. Mix until well combined.
  5. With the mixer on low, add 1/3 of the flour mixture, followed by half the buttermilk. Repeat, and finish with the final 1/3 of the flour. (Flour, buttermilk, flour, buttermilk, flour). Mix until all ingredients are incorporated and the batter looks smooth.
  6. Scrape down the sides and bottom one final time to make sure everything is mixed.
  7. Fill cupcake tins about 4/5 of the way full. This should make exactly 12 cupcakes.

  8. Bake for 17-20 minutes, or until cupcake tops are firm to the touch (cupcake tops will appear craggy and almost cookie-like). Cool cupcakes in their pan for at least 10 minutes before transferring.

Peanut Butter Buttercream

  1. In the bowl of your stand mixer, combine butter, peanut butter, brown sugar, powdered sugar, vanilla, and heavy cream. Beat at medium-high speed for 5-8 minutes until very light and fluffy.
  2. Frost cooled cupcakes. I used a large open star tip and piped on roses, starting my circle from the center of the cupcake.

Recipe Notes

*If you don't like the gritty texture of the brown sugar in the frosting, you can substitute another 1/3 cup of powdered sugar instead.