Super Easy Peanut Butter Filled Vanilla Cupcakes Yummy Recipes

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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

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

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.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES



Tastes Like Reese's® Chocolate-Filled Peanut Butter Cupcakes image

My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.

Provided by rileybrat

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 cup cold water
½ cup creamy peanut butter
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
3 large eggs
2 ½ cups confectioners' sugar
3 tablespoons milk, or more as needed
3 tablespoons unsweetened cocoa powder, or to taste
2 teaspoons cornstarch, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
  • Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
  • Cut out a square in the top of each cooled cupcake. Fill with icing.

Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g

PEANUT BUTTER WHIPPED CREAM



Peanut Butter Whipped Cream image

A light, fluffy whipped cream, that's perfect for topping for a cake or just by itself.

Provided by Orsi

Categories     Frosting and Icing Recipes

Time 5m

Yield 8

Number Of Ingredients 4

2 cups heavy whipping cream
1 cup powdered sugar
⅓ cup creamy peanut butter
½ teaspoon vanilla extract

Steps:

  • Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
  • Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
  • Store in the refrigerator.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 19.4 g, Cholesterol 81.5 mg, Fat 27.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 14.8 g, Sodium 72.1 mg

SUPER EASY PEANUT BUTTER FILLING



Super Easy Peanut Butter Filling image

Make and share this Super Easy Peanut Butter Filling recipe from Food.com.

Provided by luv79ted

Categories     Dessert

Time 5m

Yield 24 cupcakes

Number Of Ingredients 2

4 (3 1/4 ounce) packages , snack pack vanilla pudding regular or 4 (3 1/4 ounce) packages sugar, free
1/2 cup peanut butter

Steps:

  • place all ingredients in a bowl and stir until blended.
  • using pastery bag squeeze small amount into each cupcake or fill layer cake.

Nutrition Facts : Calories 31.6, Fat 2.7, SaturatedFat 0.6, Sodium 24.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.5, Protein 1.4

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