Peanut Butter Cake With Maple Frosting Or Cupcakes Recipes

PEANUT BUTTER CAKE WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease an 8-inch square or 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in peanut butter and vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
• Spread batter evenly in prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Place pan on a wire rack to cool completely.
• Using an electric mixer on medium speed, beat butter, cream cheese, and maple syrup until thoroughly combined. Gradually add confectioners' sugar, and mix until smooth.
• Spread frosting over top of cooled cake.

MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• Sift white sugar and flour together in a bowl.
• Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
• Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
• Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
• Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
• Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.

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.

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.

PEANUT BUTTER SHEET CAKE & MAPLE FROSTING

Steps:

• *Cake
• Preheat oven to 400 degrees
• Lightly grease a 10x15x1 baking sheet
• In your mixer bowl, combine sugar, baking soda, flour & salt - set aside
• In a small saucepan, combine butter, water & peanut butter
• Heave over medium & bring to a boil
• Pour over your dry ingredients & beat to combine & cool slightly as you are beating
• Add in milk, eggs & vanilla & continue beating until combined
• Pour onto your prepared baking sheet & bake for approx 20 min or until toothpick test is clean
• While it's baking prepare your frosting
• *For the frosting
• Combine all ingredients in mixer bowl & beat well until smooth & all the brown sugar as dissolved
• Once cake is finished baking & cooling - spread frosting over the top with a spatula
• Keep refrigerated

PEANUT BUTTER CUPCAKES

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.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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.

PEANUT BUTTER CAKE WITH MARSHMALLOW 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. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
• Frost cake or cupcakes. Sprinkle with chopped peanuts.