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Pad Thai Cupcakes

 Pad Thai Cupcakes
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.
18 ServingsPrep: 25 min. Bake: 25 min. + cooling

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 King Arthur Unbleached 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

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Pad Thai Cupcakes (continued)

Directions (continued)

  • 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.