Remember way back in December when I talked about how I was working on a nutter butter cupcake recipe but never posted one? Well, I’m finally posting one! Yay! It took me a while to nail down exactly what I wanted in a nutter butter cupcake. About a year ago, when I was on my OB rotation I was introduced to nutter butters. (Maybe that’s why I gained 5 pounds during OB?…maybe 😉 For a while I was somewhat obsessed and then, as usual, I moved on to another obsession and was left with a cabinet full of nutter butters. Remedy? Cupcakes, of course!
I decided to add crushed nutter butters to a peanut butter flavored cupcake and top with a cream cheese frosting full of more crushed nutter butters. Ahhh…heaven ;). Well, peanut butter heaven at least. I swear if I ever develop a peanut allergy I’ll die. Okay, maybe that’s a little dramatic but I love peanut butter. Like sometimes maybe I eat it straight from the jar. Wait, everyone doesn’t do that? =). Enjoy!
Nutter Butter Cupcakes
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup peanut butter
1 egg
3/4 cup milk
1 teaspoons vanilla extract
1/2 tsp almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
4 crushed nutter butter cookies
1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
2. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the egg, then stir in the vanilla and almond extract.
3. Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Stir in crushed nutter butter cookies. Scoop into the prepared muffin cups using a #20 scoop.
4. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Frosting:
8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
16 crushed nutter butter cookies
1. Place cream cheese and butter in bowl of stand mixer.
2. Beat in powdered sugar until smooth. Stir in cookies. Pipe onto cooled cupcakes.
