This recipe for peanut butter cupcakes with maple syrup icing is from the 1975 edition of Joy of Cooking (I like that year better because all the recipes call for real butter!). OMG you guys. These are so delicious. Although the sweet icing can pack a punch right in my your cavities, it's balanced out by the super yummy cake. I know the flavor combination seems a little unexpected, but give it a try -- you won't be sorry!
- 1/3 cup butter
- 1 + 1/2 cup packed brown sugar (divided)
- 1/2 cup peanut butter
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour (I used Cup 4 Cup to make the recipe gluten-free and they turned out great!)
- 1/2 tsp salt
- 2 tsp double-acting baking powder
- 3/4 cup milk
- Have all the ingredients at room temperature. Preheat the oven to 350 degrees F.
- Beat the butter until soft. Add 1 cup brown sugar gradually.
- When the butter mixture is light and fluffy, beat in the peanut butter and blend well.
- In a separate bowl, combine and beat the eggs, 1/2 cup brown sugar, and vanilla.
- In a separate bowl, sift the flour with salt and baking powder.
- Combine the egg mixture with the butter mixture and beat.
- Add the sifted ingredients in three parts alternately with the milk.
- Bake the cupcakes for about 25 minutes.
Maple syrup icing
- 2 cups confectioners' sugar
- 1 Tbsp butter
- 1/4 tsp salt
- 1/2 vanilla
- Maple syrup
- Sift the confectioners' sugar.
- Add and blend the butter, salt, and vanilla.
- Add maple syrup and beat to a good consistency for spreading.