Cupcakes With Peanut Butter Icing Recipes

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OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING



Old-Fashioned Cupcakes with Peanut Butter Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 large eggs
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick butter), softened
1 cup creamy peanut butter
3 cups confectioner's sugar
1/4 cup milk, plus as needed
1 teaspoon vanilla extract
Rainbow sprinkles, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside.
  • With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth.
  • Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting.
  • For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency.
  • Generously frost the cupcakes. Garnish with sprinkles.

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!

Provided by 93CAMILLA39

Categories     Desserts     Cakes     Cupcake Recipes

Time 22m

Yield 24

Number Of Ingredients 10

2 cups brown sugar
½ cup shortening
1 cup peanut butter
2 eggs
1 ½ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  • In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
  • Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Chocolate Cupcakes and Peanut Butter Icing image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

PEANUT BUTTER CUPCAKES RECIPE



Peanut Butter Cupcakes Recipe image

These peanut butter cupcakes are moist and light and topped with a creamy peanut butter frosting.

Provided by Stefani

Categories     Dessert

Time 35m

Number Of Ingredients 13

1 cup granulated sugar
1 3/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy unsalted peanut butter
2 large eggs
1/3 cup roasted peanut oil (you can also use vegetable oil)
2/3 cup whole milk
1/2 cup unsalted butter ( room temperature)
3/4 cup creamy unsalted peanut butter
1/2 teaspoon salt
1 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350 F (175 C).
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.
  • Add peanut butter and mix until combined.
  • Add eggs and peanut oil and mix until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquidy. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Fill cupcake liners 2/3 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Add peanut butter and salt and continue to beat for another minute.
  • Mix in powdered sugar a little bit at a time.
  • If desired, add more powdered sugar to make the buttercream frosting stiffer.

Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 10 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 352 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

CREAMY PEANUT BUTTER ICING



Creamy Peanut Butter Icing image

A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.

Provided by DSPTina

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

1 cup butter, softened
½ cup creamy peanut butter, or more to taste
1 teaspoon vanilla extract
1 pinch salt
4 cups confectioners' sugar
¼ cup milk, or more as needed

Steps:

  • Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g

CUPCAKES WITH PEANUT BUTTER FROSTING



Cupcakes with Peanut Butter Frosting image

My family just loves these cupcakes, especially the subtle taste of peanut butter in the frosting. Chocolate frosting is equally delicious on top. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 4

1 package white cake mix (regular size)
18 miniature peanut butter cups
1-1/3 cups prepared vanilla frosting
2 tablespoons creamy peanut butter

Steps:

  • Prepare cake mix according to package directions. Spoon about 2 tablespoons of batter into each paper-lined muffin cup. Place a peanut butter cup in each; fill two-thirds full with remaining batter. , Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a small bowl, combine frosting and peanut butter until smooth. Frost cupcakes.

Nutrition Facts : Calories 257 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

Peanut butter lovers can double their pleasure with these treats. I use the popular ingredient in the cupcakes as well as in the creamy homemade frosting. -Ruth Hutson, Westfield, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 17

1/3 cup butter, softened
1/2 cup peanut butter
1-1/4 cups packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup 2% milk
FROSTING:
1/3 cup peanut butter
2 cups confectioners' sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 276 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

EASY PEANUT BUTTER FROSTING



Easy Peanut Butter Frosting image

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 12

Number Of Ingredients 5

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla

Steps:

  • Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER AND JELLY CUPCAKES



Peanut Butter and Jelly Cupcakes image

Your go-to sandwich just became your new favorite cupcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

CUPCAKES WITH PEANUT BUTTER ICING



Cupcakes with Peanut Butter Icing image

Cupcakes with peanut butter icing make a great dessert to share.

Provided by Paula Deen

Time 20m

Yield 20

Number Of Ingredients 8

1 teaspoon vanilla extract
1 cup milk
3 cups sifted self rising flour
4 eggs
2 cups sugar
1 cup room temperature butter
1 (16 oz) container chocolate icing
2 tablespoons creamy peanut butter

Steps:

  • Preheat oven to 350 °F.
  • Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.
  • Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.

BANANA CUPCAKES W/ PEANUT BUTTER FROSTING



Banana Cupcakes W/ Peanut Butter Frosting image

Looking for something to do with those overripe bananas besides the plain old banana bread? This recipe is for you!

Provided by LibraChick93093

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1 large egg
1 large egg yolk
1 1/2 cups powdered sugar
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
chopped lightly dry roasted salted peanut (optional)

Steps:

  • Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  • Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
  • Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!



Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy! image

This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling

Provided by 870803

Categories     Dessert

Time 37m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box of betty crocker super moist vanilla cake mix
1 1/4 water
1/3 cup vegetable oil
3 whole eggs
1 1/4 cups peanut butter
3/8 cup butter, softened. (3/8 cup, for those beginner bakers, is an imaginary line right in half between the 1/4 sign, and the)
1/2 tablespoon vanilla
1 1/2 cups powdered sugar

Steps:

  • VANILLA CUPCAKES:
  • Follow the directions on the box.
  • Let cool in fridge while making the peanut butter filling.
  • PEANUT BUTTER FILLING:.
  • In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
  • Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
  • Slowly beat in the powdered sugar while mixing.
  • Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
  • The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
  • NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
  • FROSTING FOR CUPCAKES:
  • No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
  • HOW TO FILL THE CUPCAKES:.
  • Cut the top off of the cupcake and set aside.
  • Roll out about one fourth of the peanut butter mix.
  • Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
  • Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
  • Cut it out, and place on top of cut cupcake.
  • Then place the cupcake top back on cupcake.
  • Frost, if desired.

PEANUT-BUTTER-FILLED CUPCAKES



Peanut-Butter-Filled Cupcakes image

Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 14

Cooking spray
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow creme
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
  • Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
  • In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
  • With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.

Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 3 g, Protein 7 g, SaturatedFat 6 g

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PEANUT BUTTER FROSTING - SUGAR SPUN RUN
2018-05-04 Instructions. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined. Gradually (about ⅓ cup at a time), with mixer …
From sugarspunrun.com


PEANUT BUTTER CUP MINI CUPCAKES WITH PEANUT BUTTER ICING
Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. 2. Beat peanut butter, shortening, brown sugar and vanilla in medium bowl on medium speed of …
From hersheyland.com


PEANUT BUTTER AND JELLY CUPCAKES RECIPE - DINNER, THEN DESSERT
2022-01-05 Peanut Butter Cupcakes: Preheat oven to 350 degrees and line 24 muffin cups with muffin liners. Microwave your peanut butter for 30 seconds in a microwave safe bowl …
From dinnerthendessert.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - LIVE WELL BAKE OFTEN
2017-02-13 To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift together …
From livewellbakeoften.com


PEANUT BUTTER CUPCAKES {+ PEANUT BUTTER FROSTING} | LIL' LUNA
2021-05-27 In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. …
From lilluna.com


SUGAR FREE PEANUT BUTTER FROSTING - ROLE MICROBLOG IMAGE LIBRARY
2022-07-07 Sugar Free Peanut Butter Buttercream Frosting -- 16 carbs per 2 tbls -- 12 cup sugar free organic peanut butter 12 cup powdered Swerve sweetener 1 stick butter softened …
From nssgarnet.blogspot.com


REESE'S PEANUT BUTTER CUPCAKES! - JANE'S PATISSERIE
2018-01-11 For the Cupcakes. Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases. Beat the Butter/Stork with the Light Brown Sugar until fluffy. …
From janespatisserie.com


BANANA CUPCAKES WITH PEANUT BUTTER CREAM CHEESE FROSTING
2015-10-26 Instructions. Preheat oven to 350 degrees. Line a muffin tin with liners and set aside. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon …
From thechunkychef.com


PEANUT BUTTER CUPCAKES WITH CAKE MIX RECIPE - THE SPRUCE EATS
2022-02-28 Once the cupcakes are cool, a chocolate-peanut butter frosting is the final touch to have a decadent yet easy treat on your table. This is a great recipe for birthday parties, …
From thespruceeats.com


BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE | RECIPES.NET
2022-03-25 Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners. Melt butter in the microwave in a large microwave-safe bowl. Mix in the sugar until smooth and microwave …
From recipes.net


CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING - JUST SO TASTY
2020-03-24 Instructions. Preheat the oven to 365F degrees and line 2 muffin tins with cupcake liners. You will get 18-20 cupcakes in total. In a large bowl whisk together the flour, cocoa, …
From justsotasty.com


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