Peanut Butter Cupcakes

Steps

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1. 1
   Preheat oven to 350°F. Line two muffin tins with 18 cupcake liners.
   ≈0:07
2. 2
   Sift all-purpose flour into a large bowl and add baking powder and baking soda. Add sea salt separately after sifting (salt granules are too large for the sifter), then whisk together to evenly distribute leavening agents and salt.
   ≈0:15
3. 3
   In a separate bowl, combine sour cream, peanut butter, and brown sugar. Break up sugar lumps with your hand until the mixture is smooth and creamy.
   ≈1:19
4. 4
   Add whole milk, neutral oil, egg, and vanilla extract to the wet mixture. Whisk together until smooth.
   ≈2:40
5. 5
   Pour the wet mixture into the center of the dry mixture and whisk together until just combined, being careful not to overmix. Break up any firm sugar or flour lumps that remain.
   ≈3:41
6. 6
   Transfer batter into cupcake liners, adding approximately ¼ cup per liner, taking care not to overfill. This should yield about 18 cupcakes.
   ≈4:42
7. 7
   Bake for about 22 minutes, or until a skewer inserted in the center comes out clean. Allow to cool.
   ≈4:55
8. 8
   In a stand mixer bowl, combine creamy peanut butter and softened unsalted butter. Mix on medium-high speed for about a minute until creamy and smooth. Scrape the bowl and continue mixing until no small butter pieces remain.
   ≈6:01
9. 9
   With the mixer running on low speed, add powdered sugar in four batches of approximately ½ cup each, mixing between additions. Scrape the bowl occasionally as needed.
   ≈7:16
10. 10
    Add vanilla extract, then heavy cream, and increase mixer speed to medium-high. Beat until the frosting becomes light, fluffy, and smooth. Scrape the bowl to ensure even mixing.
    ≈8:09
11. 11
    Pipe frosting onto the cooled cupcakes using a piping bag. Start from the center and spiral outward, or create a simple rosette pattern as desired.
    ≈9:11