PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING
These tender cupcakes are made with peanut butter in the batter and are topped with creamy peanut butter frosting. They have a double dose of peanut butter for the perfect peanut butter cupcake recipe.
Provided by Fiona Dowling
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F degrees.
- Line 2 muffin tins with muffin papers (you'll end up with about 16-18 cupcakes total).
- In a large bowl beat together the oil, sugar, eggs, and vanilla. Or whisk by hand
- Beat (or whisk) in the peanut butter, ensuring that there are no lumps of brown sugar.
- In a separate bowl, whisk together the flour, baking soda and salt.
- In a liquid measuring cup, gently whisk together the sour cream and milk with a fork.
- Carefully whisk about 1/2 of the flour mixture into the peanut butter mixture, followed by about 1/2 of the sour cream and milk mixture. Repeat the process until everything is mixed together. Its important to do this step by hand to avoid over mixing the batter.
- Spoon into the prepared cupcake liners filling each about 2/3 to 3/4 full. You should end up with about 16 cupcakes total. If you only make 12 cupakes, then you've filled the liners too full.
- Bake for 20-24 minutes, or until an inserted toothpick comes out clean.
- In a large bowl beat the butter until fluffy.
- Then beat in the peanut butter until smooth.
- Add in the vanilla extract and 2 cups powdered sugar. Beat together on low speed until combined.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
- Frost with a knife or piping bag (I used a piping bag and 1M tip) and decorate with peanut butter candies.
Nutrition Facts : Calories 486 kcal, Carbohydrate 49 g, Protein 7 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 59 mg, Sodium 185 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PEANUT BUTTER CREAM-FILLED DEVIL'S FOOD CUPCAKES
Provided by Bobby Flay
Time 1h55m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
- Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
- Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
- Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
PEANUT BUTTER CUPCAKES
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
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
PEANUT BUTTER CUPCAKES
These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!
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
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.
EASY PEANUT BUTTER-BANANA CUPCAKE RECIPE
Showcase a classic flavor combo with our Easy Peanut Butter-Banana Cupcake Recipe. A peanut butter-banana cupcake is a great way to sweeten up your day.
Provided by My Food and Family
Categories Home
Time 1h36m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Microwave peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Spread onto tops of cupcakes, adding about 1 tsp. to each. Cool.
- Blend milk and banana in blender until smooth. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy. Spread onto cupcakes, adding about 2 Tbsp. to each. Sprinkle with nuts.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9187 g, Sugar 0 g, Protein 3 g
CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
- Then halve the remaining peanut butter cups.
- Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
PEANUT BUTTER CUPCAKES
Steps:
- Preheat the oven to 350 degrees. Line your cupcake pans with your choice of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand. Add in the peanut butter and stir until combined.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
- Once cool they are ready to be decorated.
Nutrition Facts : Calories 466 kcal, Carbohydrate 57 g, Protein 9 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 82 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES
Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!
Provided by BakingWithWings
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g
PEANUT BUTTER PUPCAKES
Peanut Butter Pupcakes are cupcakes for dogs! These easy cupcakes have no yucky ingredients are perfect for dogs, filled with peanut butter and banana complete with a peanut butter frosting.
Provided by Dorothy Kern
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray a mini muffin pan with cooking spray. You can also use liners, if you want.
- Stir peanut butter, oil, banana, and honey. Stir in flour, baking soda, and baking powder until combined. Evenly distribute between the cavities of your muffin pan. Bake 10-20 minutes, until browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Banana frosting: stir mashed banana and peanut butter together. Frost. Serve immediately (the frosting will brown as the cupcakes sit).
- PB Cream Cheese frosting: stir peanut butter and cream cheese. Frost. Store in refrigerator.
Nutrition Facts : ServingSize 1 pupcake, Calories 106 kcal, Carbohydrate 10 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 85 mg, Sugar 4 g
EASY PEANUT BUTTER CUPCAKES
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F. Prepare the cake mix according to package directions, adding 1/2 cup of peanut butter along with the eggs, oil, and water called for on the box directions.
- Spoon the batter into muffin pans lined with baking cups , filling each about 2/3 full.
- Bake for 20 to 25 minutes or until cake bounces back when touched lightly.
- Place cupcakes on a rack to cool.
- Blend ready-to-spread frosting with the remaining 1/4 cup peanut butter.
- Frost the cooled cupcakes, and serve.
Nutrition Facts : Calories 133 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 11 g, Fat 5 g, ServingSize 2 1/2 to 3 dozen (serves 36), UnsaturatedFat 0 g
PEANUT BUTTER CUPCAKES
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
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
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
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