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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 390kcal
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

  • Pre-heat your oven to 350°F and line cupcake pan with liners.
  • Sift flour, baking powder, and salt together over a medium bowl. Set aside.
  • 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.
  • Scrape down sides and bottom and add the egg and vanilla. Mix until well combined.
  • 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.
  • Scrape down the sides and bottom one final time to make sure everything is mixed.
  • Fill cupcake tins about 4/5 of the way full. This should make exactly 12 cupcakes.
  • 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

  • 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.
  • Frost cooled cupcakes. I used a large open star tip and piped on roses, starting my circle from the center of the cupcake.

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.

Nutrition

Calories: 390kcal