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.
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
OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 14
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.
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING
Steps:
- Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
- Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
- Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
- Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
- Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.
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
LOTTIE'S PEANUT BUTTER CUPCAKES
Combine banana butter frosting with this delicious peanut butter cupcake recipe from Lisa Altmiller's grandmother, Lottie, for a decadent dessert. Frost with Lisa's Banana Butter Frosting, then garnish with banana chips.
Provided by Lisa Altmiller
Categories Desserts Cakes Cupcake Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line twenty four 2 1/2-inch muffin cups with paper liners.
- Stir flour, baking powder, baking soda, and salt together in a small bowl.
- Beat brown sugar, peanut butter, applesauce, oil, and vanilla extract together in a large bowl. Add eggs, 1 at a time, beating after each addition until combined. Beat in flour mixture, alternating with buttermilk, on low speed until just combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 14 to 16 minutes. Cool in the tins for 5 minutes. Loosen edges using a knife; carefully remove cupcakes and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 17.9 g, Cholesterol 14 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 134.4 mg, Sugar 10.1 g
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.
VANILLA PEANUT BUTTER CUPCAKES
Make and share this Vanilla Peanut Butter Cupcakes recipe from Food.com.
Provided by Caelan S.
Categories Dessert
Time 33m
Yield 20 cupcakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375f;.
- line cupcake cups with papers.
- cream butter and sugar till light and fluffy. beat in eggs one at a time.
- add flour, mixed with the baking powder and salt, alternating with milk, beat well; stir in vanilla.
- divide evenly among pans. let cook for 18 minutes. let cool in pans.
Nutrition Facts : Calories 280.8, Fat 12.9, SaturatedFat 7.1, Cholesterol 65, Sodium 311.5, Carbohydrate 36.2, Fiber 0.9, Sugar 15.4, Protein 5.5
PEANUT BUTTER CUPCAKES
Yield makes about 30
Number Of Ingredients 14
Steps:
- Make cupcakes: Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Reduce speed to low. Beat in peanut butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix until just combined. Beat in sour cream.
- Fill each lined cup with 3 scant tablespoons batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- Make frosting: With an electric mixer on medium-high speed, beat cream cheese, confectioners' sugar, and butter until pale and fluffy. Stir in peanut butter by hand.
- To finish, use an offset spatula to spread 1 to 2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Score each top in a crosshatch pattern with the tines of a fork, dipping tines in confectioners' sugar each time to prevent sticking. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.
SOFT-SERVE PEANUT BUTTER CUPCAKES
Everyone will scream for this twist on soft-serve dunked in a chocolate shell. Chill the frosted cakes while you make a semisweet-chocolate glaze; after it cools to room temperature, carefully dunk them. Chill 10 more minutes, and cue the nostalgia trip. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and 3/4 teaspoon salt. Add buttermilk, 1/3 cup plus 1 tablespoon oil, and warm water; whisk to combine.
- Add eggs, one at a time, then 1 teaspoon vanilla, whisking until smooth. Divide batter evenly among prepared cups, filling each about two-thirds full. Bake, rotating tin halfway through, until tops spring back when lightly touched and a tester comes out with a few moist crumbs attached, 20 to 25 minutes.
- Transfer tin to a wire rack; let cool 10 minutes. Turn out cupcakes onto rack; let cool completely.
- Divide buttercream in half. Stir peanut butter and remaining 1/4 teaspoon salt into one half, and place in a pastry bag with no tip. Stir remaining 1 teaspoon vanilla into other half, and place in another pastry bag with no tip. Fit a third pastry bag with a large round tip, about 1/2-inch diameter. Snip ends off both bags of buttercream; insert them in pastry bag with tip. Squeeze gently until both buttercreams come out evenly. Pipe a swirl of buttercreams onto each cupcake, about 2 inches high. Refrigerate at least 25 minutes.
- In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate with remaining 3 tablespoons oil, stirring until smooth. Remove from heat; let cool slightly. Transfer to a tall, wide container, such as a quart takeout container, and let cool completely. (Glaze should be smooth but not warm.)
- Gently dip cupcakes into glaze to coat tops completely, holding above container to allow excess glaze to drip off. Return cupcakes to refrigerator to set, about 10 minutes, before serving. Finished cupcakes can be refrigerated in an airtight container up to 3 days.
PEANUT-BUTTER-FILLED CUPCAKES
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
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 CUP CUPCAKES
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost the cupcakes. -Heidi Harrington, Steuben, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 10
Steps:
- In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 238 calories, Fat 10g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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