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Pad Thai Cupcakes Recipe

This moist, tender cupcake from our Test Kitchen has a bit of heat from cayenne and pepper flakes, while peanut butter frosting provides some sweetness.

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Pad Thai Cupcakes Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 18 Servings

25 25 50

Ingredients

3/4 cup creamy peanut butter
1/2 cup butter, softened
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
3/4 cup sour cream
FROSTING:
1 cup creamy peanut butter
6 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/3 cup confectioners' sugar
1/4 teaspoon salt
Chopped salted peanuts, minced fresh cilantro and crushed red pepper flakes

Directions

In a large bowl, cream the peanut butter, butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda and cayenne; add to the creamed mixture alternately with sour cream, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, cream peanut butter and cream cheese until light and fluffy. Gradually beat in the cream, confectioners' sugar and salt. Frost cupcakes. Sprinkle with peanuts, cilantro and pepper flakes. Yield: 1-1/2 dozen.

Nutritional Facts 1 cupcake (calculated without peanuts, cilantro and pepper flakes) equals 409 calories, 26 g fat (11 g saturated fat), 86 mg cholesterol, 340 mg sodium, 35 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Pad Thai Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p184