Peanut Butter Everything Cupcakes, Gluten Free

Peanut Butter Everything Cupcakes, Gluten Free

There isn’t much about peanut butter I don’t enjoy. I like peanut butter in sandwiches. I love peanut butter cookies. I love peanut butter cups more than I should. And I love chocolate and peanut butter. And peanut brittle is awesome.

And when I saw this post from Stella at Bravetart I knew my life would be forever changed. I’ve never made my own peanut brittle before and this recipe is so easy, even I could do it. If I can do this, so can you. Really. Go to Bravetart here and make the filling – but don’t use all the brittle, set some aside for topping the cupcakes – and then come back. Go ahead. I’ll wait.

These cupcakes  and their giant tree-top sized peanut butter cream are full of peanut goodness starting with Stella’s fine peanut butter cup filling made from homemade brittle. I added some extra peanuts just in case someone didn’t know this was a peanut cupcake. The butter cream has a little extra peanut butter in it to help complete the over the top flavors. Top with a little shard of your homemade brittle and there you go. Really over-the-top peanut butter cupcakes.

And if you just don’t have time, feel free to buy some brittle – about a pound will do it for the Bravetart recipe. The filling is unlike any peanut butter cup you’ve experienced and is just incredible. You will have lots left over so make some of Stella’s peanut butter cups or just store it in the refrigerator for when you must have something peanutty good. Or stay tuned. I might have something for you.

The leftover cupcakes went to the care and feeding of geeks after the photo shoot and they lasted less than 30 minutes – and that was after lunch. They taste somewhat like cake and candy mixed together. And that can’t be bad. Not at all.

 

Peanut Butter Everything Cupcakes, Gluten Free
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The peanut butter cup filling is the star of these peanut everything cupcakes. Don’t leave home without it. You can shorten up Stella’s recipe by using a one pound box of brittle (I made homemade brittle and weighed it). Homemade is easier than you imagine, so give it a try. The cupcakes are a great treat for anyone who loves everything peanut. I’d recommend making the peanut butter cup filling one day and the cupcakes the next. Letting the flavors develop overnight is a good idea and spreads the effort out. The filling lasts next to forever refrigerated, so while it makes a ton and you use only a little bit for this recipe, it is so good it will never linger long in the icebox. Expect the cupcakes to be both cakey and confection-like. They’re supposed to be that way. On purpose. Enjoy!
Ingredients
Cupcake
  • 6 oz. GF flour (3 oz. superfine brown rice flour, 2 oz. superfine white rice flour, 1 oz. tapioca starch)
  • 6 oz. white sugar (about ¾ cup)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 oz. unsalted butter, melted and cooled (6 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 oz. Bravetart Peanut Butter Cup filling (see post for link)
  • 2 oz. warm water
  • 3 oz. roasted peanuts
Frosting
  • 4 oz. (1 stick) unsalted butter, mostly room temperature but not mushy
  • 3.2 oz. solid shortening (Spectrum) (a very scant half cup)
  • 3.5 oz. (about a half cup) smooth peanut butter
  • 16 oz. powdered sugar (sifted)
  • ½ teaspoon vanilla
  • 4-6 tablespoons milk or warm water
Instructions
  1. Preheat oven to 350. Place liners in a cupcake tin (12).
  2. In a stand mixer bowl weigh flours with sugar. Add in salt and baking soda. Whisk to combine. In the container used to melt the butter, add the eggs, vanilla and Peanut Butter Filling and warm water. Mix to combine. Add to flour mixture and blend with a paddle attachment until fully incorporated. Remove bowl and stir with a spatula to get any dry bits stuck to the bottom. Add the peanuts and mix in. Scoop into cupcake liners about ⅔ full. Bake at 350 for 5 minutes and turn down temperature to 235. Rotate pan and bake about 15 minutes more or just until a toothpick comes out with some sticky crumbs (that is the peanut butter filling). Cool completely on a rack before frosting.
Frosting
  1. Cream the butter and shortening in a stand mixer using the whip attachment. Add in the peanut butter and vanilla and whip again until fluffy-ish. Scrape down sides as needed. Add in the sifted sugar (what a mess) and mix on low until incorporated. It will be a mess. Add in the milk/water just until the mixture starts to perk up and look like frosting. Whip on medium high for about 4 minutes. You want it to be airy. It may look grainy no matter what, but it will taste good.
Assembly
  1. Pipe or slather frosting on cooled cupcakes. Add a piece of peanut brittle to the top. As if you need to identify what kind of cupcake it is – you can smell it from miles away. Eat hearty!

Comments

  1. Holy moly! I might have to drizzle chocolate over the top of these and then drift off into a peanut butter/chocolate coma for a while.

  2. You forgot to mention, Penaut butter straight from the jar…
    These look really nice and irresistible, from one peanut butter fan to another. Droolworthy pictures, must try these PB goodies!

  3. I’ve never made my own brittle before. Sounds like I might be missing out. Except I’m afraid of JoAnn’s coma. Then again, could be restful. I go back and forth. Clearly.

    Nicole

    • GlutenFreeCanteen says:

      Surprisingly, the brittle is so easy even Lulu could do it if her wooden spoon wasn’t slightly under the weather. I’ve made it a few times now and I was brave enough to let it get very golden brown this time and the flavor was even better. You could make it with other nuts just as easily. I have a houseful. I should try it. And a coma every once in a while is not a bad thing. There’s always coffee.

  4. Hi! I am new to your web site, I have been looking through your recipes and they look and sound amazing. I am also VERY new to gluten free baking and have been ready a lot on the subject. One of the things that I keep seeing is that you need to use either Guar Gum or Xanthan Gum to bind your product, otherwise they will turn out crumbly. I have looked through a couple of your recipes and I see that you have not use either.

    Is there a reason why you don’t use either of these two things, do you only need it for some baked goods? I don’t want to spend money on something if I do not have to. I appreciate you feedback, so far I have had one disaster and one pretty decent baked good.

    • GlutenFreeCanteen says:

      Hi Claudia – gums are useful for helping bind some baked goods, but aren’t really necessary for everything. breads really do need something and gums seem to work best. but pastry, cookies, cakes, pies – not so much although I am sure plenty of GF bakers might disagree. I don’t use gums for a few reasons. we don’t tolerate x-gum very well – it can contribute to gastro distress. if you look on WebMD for xanthan gum and read about its medicinal purpose you will understand. second, for some people it has a peculiar taste. That doesn’t happen to many people, but it can for some. that gums are necessary in baking to avoid the crumble syndrome is a myth (like many baking myths it becomes somewhat of a “fact” over time). crumbling is more likely to happen if there isn’t the right balance of dry to fats and liquids (think ratios). if you add gums to any of my recipes, it’ll still come out fine. If you don’t add gums, it’ll still come out fine. You can use the flours I use or you can use a flour mix that does or does not contain gums – your choice and it will still come out – if you stick to the total flour weight. (good time to buy the kitchen scale). you’ll find some posts about gums and baking if you check out the index as well as why I weigh ingredients. so – long answer, but hope it helps.

      welcome to GF baking!

  5. These look delicious and great job on the photos :)

  6. Wow! Thank you so much, I now understand more and it makes more sense. I am so excited to bake this weekend and give one or two of your recipes a go. I’m not gluten intolerant, I’m exploring GF baking because I love pastries and I have read that there is more nutritional value in a lot of these GF flours. Plus I like how these different flours can add some depth, better flavor to your baked goods.
    Thank you again!

  7. love the title of this dessert, and that amazing looking tower of cream on top! gorgeous pictures.

  8. it’s official… i want to be your neighbor.

  9. hi my name is lillian and i was recently diagnosed with celiac disease forever. i’ve also recently found your site(as you’ve noticed) and im falling so in love with the food i almost licked the screen! do you have a store where you sell this stuff?!?!

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