Tuesday, January 17, 2017

Nutterbutter Cupcakes

Monday brought us a lovely little ice storm and when you are stuck inside, there is nothing better than home made cupcakes. A couple days before hand I found a recipe for nutter butter cupcakes and Chris really wanted me to make them. Unfortunately, the first attempt was a failed one, due to a recipe that just made no sense.

I really wanted to make these so I decided to make up my own recipe and let me tell you, these were one of the most delicious cupcakes I have ever had!


Ingredients -
1/2 a cup of softened salted butter
1 cup sugar
1/2 cup plain greek yogurt
1 1/2 cups of flour
1/2 tsp vanilla
1 tbs cinnamon
3 tsp baking powder
3/4 plus 2 tbs milk
4 crushed nutter butters

Preheat oven to 350 degrees.

Cream your butter, vanilla, yogurt, sugar and 2 tbs milk.

In a separate bowl mix flour, cinnamon, crushed nutterbutters and baking powder.

Mix flour mixture and milk alternatively into the butter mixture. Do not over mix.

Pour into molds ( about 3/4 full ) and bake for around 30 minutes.

Let cool completely before frosting.

1/2 cup butter
1 cup creamy peanutbutter ( we used peanut butter with honey, highly recommended )
3 cups powdered sugar
4 tbs milk

Mix peanut butter, 1 tbs milk and softened butter until well mixed.

Slowly add powdered sugar, adding the other three tbs of milk as needed.

Mix for at least 4 -5 minutes to get the fluffiest texture.


Pipe onto cooled cupcakes and top the cup cake with a nutter butter cookie.


Serves around 12

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