Peanut Butter Cupcakes Recipe

These are my new improved peanut butter cupcakes. Adapted from my original recipe for peanut butter cupcakes with dark chocolate frosting I use oil brown sugar sour cream and extra milk to guarantee each cupcake is soft and moist. Very finely chopped peanuts add flavor. Theyre tender flavorful and EASY making this updated recipe the indisputable peanut butter cupcake champion!
Ingredients
1 and 14 cups 156g allpurpose flour spooned leveled
12 teaspoon baking soda
14 teaspoon salt

12 cup 120ml canola or vegetable oil
12 cup 125g creamy peanut butter
1 cup 200g packed light or dark brown sugar
1 large egg at room temperature
13 cup 80g sour cream at room temperature
1 and 12 teaspoons pure vanilla extract
34 cup 180ml whole milk at room temperature
13 cup 40g very finely crushed or chopped peanuts
Chocolate Peanut Butter Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
3 and 12 cups 420g confectioners sugar
12 cup 41g unsweetened natural or dutchprocess cocoa powder
3 Tablespoons 45ml heavy cream or milk
13 80g cup creamy peanut butter
1 teaspoon pure vanilla extract
14 teaspoon salt
optional for garnish mini Reeses Peanut Butter Cups or chopped peanuts
Instructions
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. Line a second pan with 23 liners because this recipe yields 1415 cupcakes. Set aside.
Make the cupcakes Whisk the flour baking soda and salt together in a medium bowl. Set aside.
Using a handheld mixer stand mixer fitted with a whisk or paddle attachment or a whisk mix the oil peanut butter brown sugar egg sour cream and vanilla extract together in a large bowl. Add the