Maple Cupcakes With Peanut Butter Frosting Recipes

OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING

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.

CUPCAKES WITH PEANUT BUTTER FROSTING

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.

MAPLE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat your oven to 180C / 350F / Gas mark 4 and line a large muffin pan with liners or lightly grease it if you are not using liners.
• In a bowl using a stand mixer or an electric hand mixer cream the butter and sugar together until light and fluffy.
• Add in the eggs one at a time beating between each addition.
• Pour in the maple syrup, vanilla extract and apple sauce and mix. The batter will split but the flour will bring it all back together so don't worry if your batter looks like a curdled mess.
• Pour in the flour, baking powder and salt and gently fold or mix it into the batter.
• Equally divide the batter into your muffin cups, filling each one no more than 2/3rd full.
• Pop them in the centre of your hot oven.
• Check them after 20 minutes by inserting a pick into them if it comes out clean they are done, if not give them a few minutes more. I have a slow oven so they took 25 minutes for mine to be fully baked.
• Take them out of the oven and after a couple of minutes of siting in their pan remove them to a wire rack.
• While the cupcakes are still very warm take the 5 tablespoons of maple syrup and using a pastry brush carefully brush the tops with maple syrup. This must be done while the cupcakes are still very warm.
• Then leave the cupcakes to fully cool down before frosting them.
• Beat the butter with an electric hand whisk or stand mixer until it is pale and fluffy, about 5 minutes will give you the desired feel and colour.
• Add in the peanut butter and mix it into the butter.
• Add in the icing sugar and salt. The buttercream will look very dry but that is fine.
• Pour in the cream or milk and beat for another few minutes until you have a pale smooth fluffy buttercream.
• Pipe, spoon or dollop the buttercream onto of your cupcakes and decorate with a mini peanut butter cup if using.
• Because this buttercream has cream or milk in it the cupcakes must be kept in the fridge, they are best when taken out of the fridge at least 15 minutes before eating.
• These cupcakes kept in an airtight container in the fridge will last at least 4 days.
• They can be frozen before they are frosted, consume within 2 months.

PEANUT BUTTER CAKE WITH MAPLE FROSTING (OR CUPCAKES)

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
• Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Frosting:.
• In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.

MAPLE CUPCAKES WITH MAPLE FROSTING

Steps:

• blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
• Add eggs, one at a time, blend well after each addition.set aside.
• Sift flour, baking powder, salt in mixing bowl.set aside.
• Combine milk and syrup together.
• In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
• Spoon batter into 12 muffin cups lined with paper liners.
• Bake at 350* for 20 minutes or done.
• Cool in pan for 10 minutes.
• Remove to rack.
• to prepare FROSTING:.
• blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
• on medium speed for 1 minute.
• gradually blend in powdered sugar till smooth and creamy.
• Yield 12 cupcakes.