PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING
These tender cupcakes are made with peanut butter in the batter and are topped with creamy peanut butter frosting. They have a double dose of peanut butter for the perfect peanut butter cupcake recipe.
Provided by Fiona Dowling
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F degrees.
- Line 2 muffin tins with muffin papers (you'll end up with about 16-18 cupcakes total).
- In a large bowl beat together the oil, sugar, eggs, and vanilla. Or whisk by hand
- Beat (or whisk) in the peanut butter, ensuring that there are no lumps of brown sugar.
- In a separate bowl, whisk together the flour, baking soda and salt.
- In a liquid measuring cup, gently whisk together the sour cream and milk with a fork.
- Carefully whisk about 1/2 of the flour mixture into the peanut butter mixture, followed by about 1/2 of the sour cream and milk mixture. Repeat the process until everything is mixed together. Its important to do this step by hand to avoid over mixing the batter.
- Spoon into the prepared cupcake liners filling each about 2/3 to 3/4 full. You should end up with about 16 cupcakes total. If you only make 12 cupakes, then you've filled the liners too full.
- Bake for 20-24 minutes, or until an inserted toothpick comes out clean.
- In a large bowl beat the butter until fluffy.
- Then beat in the peanut butter until smooth.
- Add in the vanilla extract and 2 cups powdered sugar. Beat together on low speed until combined.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
- Frost with a knife or piping bag (I used a piping bag and 1M tip) and decorate with peanut butter candies.
Nutrition Facts : Calories 486 kcal, Carbohydrate 49 g, Protein 7 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 59 mg, Sodium 185 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
YELLOW CUPCAKES WITH PEANUT BUTTER FROSTING
Fluffy cupcakes with rich peanut butter frosting get a little dose of crunch from finely chopped peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
- Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
- For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts.
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
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.
INTENSE PEANUT BUTTER CUPCAKES
To satisfy your peanut butter cravings, give these wonderful peanut butter cupcakes a try! Feel free to add semi-sweet chocolate chips or chopped up Reese' Peanut Butter Cups and/or top with your favorite chocolate frosting to make it your own! I discovered this recipe on Allrecipes.
Provided by Bev I Am
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, blend together brown sugar, shortening and peanut butter until light and fluffy.
- Add the eggs one at a time and beat until blended, then stir in the vanilla.
- In another bowl, 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 in oven for 15-20 minutes , or 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.
- Frost with your favorite frosting in desired.
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.
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