Sprinkles Peanut Butter Chip Cupcakes recipe with Lisa Quinn





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Published on Jul 19, 2009


Candace Nelson, executive pastry chef for Sprinkles Cupcakes (Sprinkles Beverly Hills, Newport Beach, Palo Alto, Dallas, Houston, Phoenix Scottsdale) shares a fun family kitchen project -- making cupcakes.

From http://www.livewellhd.com

Peanut Butter Chip Cupcakes Cupcake Ingredients

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature

3/4 cup smooth all natural peanut butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.


Frosting Ingredients

6 ounces unsalted butter, room temperature

1/2 cup confectioners' sugar

1/2 teaspoon salt

1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)

1/2 teaspoon pure vanilla extract

1/2 cup whole milk


Combine sugar and salt in bowl. Combine milk and vanilla in bowl. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency. Frost on top of cooled cupcakes


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