Pad Thai Cupcakes

Name: Pad Thai Cupcakes
Ingredients: 3/4 cup creamy peanut butter; 1/2 cup butter, softened; 1-1/2 cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon cayenne pepper; 3/4 cup sour cream; 1 cup creamy peanut butter; 6 ounces cream cheese, softened; 1/2 cup heavy whipping cream; 1/3 cup confectioners' sugar; 1/4 teaspoon salt; Chopped salted peanuts, minced fresh cilantro and crushed red pepper flakes

17 ingredients

3 steps

Ingredients

3/4 cup creamy peanut butter
1/2 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
3/4 cup sour cream
1 cup creamy peanut butter
6 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/3 cup confectioners' sugar
1/4 teaspoon salt
Chopped salted peanuts, minced fresh cilantro and crushed red pepper flakes

Directions

1

In a large bowl, cream the peanut butter, butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda and cayenne; add to the creamed mixture alternately with sour cream, beating well after each addition.
2

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

In a small bowl, cream peanut butter and cream cheese until light and fluffy. Gradually beat in the cream, confectioners' sugar and salt. Frost cupcakes. Sprinkle with peanuts, cilantro and pepper flakes.