Peanut Butter Cupcakes


  • 75g Doves Farm Organic Stoneground White Rye Flour
  • 1 tsp FREEE Baking Powder
  • 50g peanut butter
  • 25g butter
  • 75g sugar
  • 1 egg
  • 2 tbsp milk
  • 25g icing sugar
  • 1 tsp cinnamon
  • 25g cream cheese
  • 25g peanut butter



  1. Stand the cupcake cases in the holes of a tart tray and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl and stir to combine.
  3. Put the peanut butter, butter and sugar into a large bowl and beat together until light and fluffy.
  4. Beat in the egg.
  5. Add the flour and mix well.
  6. Stir in the milk.
  7. Divide the mixture between the prepared cake cases.
  8. Bake for 15-20 minutes.
  9. Transfer the cakes onto a wire rack and leave to cool.


  1. Sieve the icing sugar and cinnamon into a mixing bowl.
  2. Add cream cheese and peanut butter and stir until well combined.
  3. Spoon some topping onto the top of each cold cake.