Salted Peanut Cupcakes
The combination of salty and sweet has always offered a special flavor experience, and the peanut cupcake is a perfect example of this. The American cupcake culture developed in the 1800s when cakes began to be made in individual portions. Since then, countless variations have emerged, but the salted peanut version is one of the exciting innovations of recent years. The salty crunchiness of roasted peanuts provides a perfect contrast to the soft cake and the smooth cream. This recipe is the perfect choice for an afternoon coffee or festive occasions. To make it even more exciting, try drizzling caramel sauce on top!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In a separate large bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
6
Roughly chop the salted peanuts and gently fold them into the batter, ensuring they are evenly distributed throughout.
7
Fill the cupcake liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the frosting: In a bowl, beat together the cream cheese, powdered sugar, and heavy cream until light and creamy.
9
Let the cupcakes cool completely before frosting. Decorate with the cream cheese frosting and sprinkle with extra chopped salted peanuts.
