Ingredients
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed dark brown sugar
- ½ cup creamy peanut butter, at room temperature
- 3 tablespoons applesauce
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk
Why You'll Want This Again
Cooking Hints
- Do not overmix the batter to keep the cupcakes light and airy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Step 1
Lightly heat your oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt.
Step 2
In a larger bowl, beat the brown sugar, peanut butter, applesauce, oil, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Next, add the flour mixture and buttermilk in turns, mixing on low speed just until everything is combined—don’t overmix.
Step 3
Spoon the batter into the lined muffin cups, filling each about two-thirds full. Pop them in the oven and bake for 14 to 16 minutes, or until a toothpick comes out clean when poked in the center. Let the cupcakes cool in the pan for about 5 minutes, then gently run a knife around the edges before transferring them to a wire rack to cool completely.
