Peanut Butter Cupcakes

Perusing my new Twitter account I noticed a comment that today, January 24th, is National Peanut Butter Day!  I have to admit I did not research any further to find truth to the statement, however, even a claim for National Peanut Butter Day is good enough for me.  We must celebrate!

With encouragement from Foodbuzz, Frigidaire and Jennifer Garner who are working together on Frigidaire's new Kid's Cooking Academy  to inspire families to cook together while making healthy choices, we decided to direct our National Peanut Butter Day Celebration in a kid friendly direction.  You can help too by visiting the Kid's Cooking Academy.  Each day you visit, Frigidaire will donate $1 to Save the Children.  In addition, with every Foodbuzz Featured Publisher post submitted for the cause, Foodbuzz and Frigidaire will donate an additional $50! 

While Peanut Butter Cupcakes are extraordinarily kid friendly they are also popular with any peanut butter loving adult, and have been joyfully served at Liv Life birthday parties in years past.  A simple recipe brings the opportunity for kids to participate in the creation of this low-fat treat provided by Cooking Light (See Liv's smile - about 2001!).  We took the liberty of adding a touch of spelt flour to the ingredients to bump up the nutritional value (slightly, but better than nothing!) and due to our lactose intolerant teenager, low fat organic soy milk has been substituted without any loss of flavor or texture.

Originally printed in Cooking Light Magazine in 2000, Liv has participated in whipping up these cupcakes since she was a tot.  Now she makes the entire batch by herself, but we are in agreement that the ever popular Buzz Lightyear cupcake liners are a must!

Peanut Butter Cupcakes

adapted from Cooking Light

Cupcakes:

2/3 cup packed brown sugar

1/4 cup creamy or crunchy peanut butter (we like crunchy!)

3 Tbs butter, softened

1 tsp vanilla extract

1 large egg

1 large egg white

1 cup all purpose flour

1/4 cup spelt flour (may use all purpose)

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup low fat organic soy milk (may use milk)

Frosting:

1 Tbs butter, softened

1/4 cup granulated sugar

2 Tbs creamy peanut butter

1/4 cup low fat organic soy milk (may use milk)

1 tsp vanilla extract

1 3/4 cup powdered sugar 

Preheat oven to 350º.

To prepare cupcakes, beat first four ingredients together until well blended (brown sugar through vanilla), 4 - 5 minutes.  Add the egg and egg white, beating well to combine.  Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour, baking powder, and salt in a small bowl, whisking to combine.  Add the flour mixture to the sugar mixture alternating with the 1/4 cup of milk (or soy milk), beginning and ending with the flour mixture.  Mix just until combined.

Spoon the batter into 10 -12 muffin cups lined with paper liners.  Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack, then remove from pan and cool completely on a wire rack.

To prepare the frosting, add the butter, granulated sugar and peanut butter to a stand mixer (or use an electric mixer) and beat until sugar crystals have dissolved (about 4 - 5 minutes).  Add the vanilla and the milk and mix until combined.  Add the powdered sugar and beat until the frosting is smooth, adding a bit more if the frosting is too thin.  If the frosting is too thick you may add a teaspoon or two of milk to thin.  Spread or pipe the frosting onto the cupcakes, and celebrate!!

Happy National Peanut Butter Day!!