CUPCAKES WITH PEANUT BUTTER FROSTING
My family just loves these cupcakes, especially the subtle taste of peanut butter in the frosting. Chocolate frosting is equally delicious on top. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
YELLOW CUPCAKES
These classic back-to-school treats will surely be big hits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
- Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
- Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.
YELLOW CUPCAKES
Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.
Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g 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.
YELLOW BUTTER CUPCAKES
Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
YELLOW SOUR CREAM CUPCAKES
This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.
Provided by Marie
Categories Dessert
Time 35m
Yield 20-24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.
Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7
JELLY-FILLED POUND CAKE CUPCAKES WITH PEANUT BUTTER FROSTING
A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
- Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
- Increase mixer speed to medium; beat 2 minutes more.
- Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
- With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
- Use the knife to slip out the cake scraps; trim the pointed ends.
- Spoon the jelly into a large zip-lock bag; snip 1 corner.
- Pipe the jelly into each cupcake hole; replace cut out centers.
- MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
- Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
- Spread each cupcake with frosting; garnish as desired.
Nutrition Facts : Calories 372.3, Fat 19.7, SaturatedFat 9.7, Cholesterol 61.3, Sodium 295.7, Carbohydrate 47.4, Fiber 0.7, Sugar 36.1, Protein 3.8
HOMEMADE YELLOW CUPCAKES
Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.
Provided by thegrindre
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl until well blended.
- Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g
PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING
The best part of this recipe is that it makes a whole lot more than just one. Excite your sweet tooth at home with the classic combination of peanut butter and chocolate beautifully coming together in a cupcake that features Betty's yellow cake mix. Your family with thank you ;)
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 18 g, TransFat 1 g
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