Peanut butter cupcakes are small cakes with peanut butter as the main ingredient, often containing other flavors and suitable for special diets. They may be thick and oily, but can be made healthier by reducing fat content and using whole-wheat flour. Gluten-free and vegan options are available, but not suitable for those with legume allergies.
Peanut butter cupcakes are approximately 1-4 inch (2.54-10.16 cm) cakes, in which peanut butter acts as the main ingredient. Peanut butter may be present in the batter, frosting, or as a filling. Peanut butter cupcakes often contain other flavors as well and may be suitable for some special diets.
This type of cupcake tends to be thick and slightly oily due to the high fat content of peanut butter. Bakers who are converting a regular vanilla cupcake to a recipe that contains peanut butter should reduce the oil or butter to prevent grease. Baking peanut butter cupcakes provides extra protein in a carbohydrate-rich dessert: about 3.5 grams for every tablespoon (about 15 cubic cm) in the recipe.
Peanut Butter Cupcakes that use peanut butter in the batter can be served plain or with a frosting. Common flavors include vanilla butter and chocolate. When peanut butter is used as a filling, the cupcake might be chocolate or vanilla and accompanied by cupcake ingredients such as jam or banana slices. Peanut butter frosted cupcakes might also have jam added if the cake is vanilla, but jam is rare when the cake is made with chocolate.
A cook can make peanut butter filled cupcakes by partially filling the cake pan with batter. He or she can then drop in a ball or spoonful of peanut butter or a flavored peanut butter confection and then fill the pan completely with the batter. When the cake solidifies in the oven, the peanut butter is suspended inside. When the peanut butter filling is heavier than the batter, however, it may sink to the bottom.
Bakers can make healthy cupcakes containing peanut butter by using whole-wheat flour and reducing the fat content of the recipe. Replacing reduced-fat peanut butter with full-fat types of fat reduces the fat content and total calories. Also use applesauce to substitute for some oil or butter in the recipe.
Individuals sensitive to gluten can make gluten-free peanut butter cupcakes using natural peanut butters that contain no fillers or texture-enhancing ingredients, along with a gluten-free flour mix. While peanuts themselves do not contain gluten, other ingredients in peanut butter may contain traces of this substance. Bakers can make vegan peanut butter cupcakes by substituting the flax seeds and vegetable oil for any eggs or butter in the recipe. Peanut butter cupcakes are never suitable for people with legume allergies.
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