Name: Lottie's Peanut Butter Cupcakes recipe
Ingredients: 1 ½ cups cake flour;2 teaspoons baking powder;½ teaspoon baking soda;¼ teaspoon salt;1 cup packed dark brown sugar;½ cup creamy peanut butter, at room temperature;3 tablespoons applesauce;3 tablespoons vegetable oil;1 teaspoon vanilla extract;2 each eggs;1 cup buttermilk

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Ingredients

1 ½ cups cake flour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup packed dark brown sugar ½ cup creamy peanut butter, at room temperature 3 tablespoons applesauce 3 tablespoons vegetable oil 1 teaspoon vanilla extract 2 each eggs 1 cup buttermilk

Nutrition Info

124.8 calories carbohydrate: 17.9 g cholesterol: 14 mg fat: 4.9 g fiber: 0.5 g protein: 2.9 g saturatedFat: 1 g servingSize: - sodium: 134.4 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line twenty four 2 1/2-inch muffin cups with paper liners.
Stir flour, baking powder, baking soda, and salt together in a small bowl.
Beat brown sugar, peanut butter, applesauce, oil, and vanilla extract together in a large bowl. Add eggs, 1 at a time, beating after each addition until combined. Beat in flour mixture, alternating with buttermilk, on low speed until just combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 14 to 16 minutes. Cool in the tins for 5 minutes. Loosen edges using a knife, carefully remove cupcakes and transfer to a wire rack to cool completely.

Recipe Yield

24 cupcakes

Recipe Note

Combine banana butter frosting with this delicious peanut butter cupcake recipe from Lisa Altmiller's grandmother, Lottie, for a decadent dessert. Frost with Lisa's Banana Butter Frosting, then garnish with banana chips.

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