Homemade Peanut Cupcakes

• 258 grams Cake Flour
• 2-1/4 teaspoons Baking Powder
• 169 grams Butter
• 268 grams Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla
• 150 milliliters Milk
• 25 grams Chopped Peanuts
• 20 grams Sprinkles

1. Sift flour and baking powder three times into a small bowl. Set aside.
2. In the bowl of your electric mixer, beat butter until soft and creamy, about 1-2 minutes. Gradually add sugar and beat until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
3. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour. Beat after each addition, until combined. Add chopped peanut and sprinkles. Mix well.
4. Line cupcake tin or muffin tin with paper cups (recipe makes 18 cupcakes). Pour batter into cups. Fill about 2/3 full. Don't overfill.
5. Bake at 177u0b0C (350u0b0F) for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
6. Serve and enjoy.

baking powder, butter, sugar, eggs, vanilla, milk, peanuts, sprinkles

Taken from tastykitchen.com/recipes/desserts/homemade-peanut-cupcakes/ (may not work)