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 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.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
STUFFED PEANUT BUTTER CUPCAKES WITH SWIRLED PEANUT BUTTER FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.
- For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
- In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.
- Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.
- Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
- For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
- Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.
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 BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
Make and share this Chocolate Banana Cupcakes With Peanut Butter Frosting recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
- Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
- Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
- To make frosting: 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.
Nutrition Facts : Calories 286.3, Fat 14.9, SaturatedFat 7, Cholesterol 24.6, Sodium 233.2, Carbohydrate 36.4, Fiber 1.8, Sugar 24.6, Protein 4.7
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
For kids of all ages, this dessert is dense and chocolaty. When was the last time you had a cupcake with sprinkles on top. It is best to use mini muffin tins.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For cupcakes; Preheat oven to 350 degrees.
- Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
- Stir until mixture is melted and smooth, Remove from water.
- Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
- whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
- Divide batter among muffin cups (about 1/4 cup each).
- Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
- Transfer cupcakes to rack and cool completely.
- Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
- Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
- Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.
Nutrition Facts : Calories 435.8, Fat 29.6, SaturatedFat 13.6, Cholesterol 56.4, Sodium 141.4, Carbohydrate 42.5, Fiber 3.5, Sugar 32.5, Protein 7.9
PEANUT BUTTER CUPCAKES
Make and share this Peanut Butter Cupcakes recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 28m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Line eighteen 2 1/2-inch muffin cups with paper baking liners.
- In bowl, combine flour, baking powder and salt.
- In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
- Divide batter evenly among cups.
- Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
- Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
- With small metal spatula, spread chocolate over tops of cupcakes.
- Remove from pans and cool on wire racks.
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
More about "cupcakes with peanut butter frosting recipes"
DEVIL'S FOOD CUPCAKES WITH PEANUT BUTTER FROSTING
From beyondthebutter.com
Category Cupcakes, DessertTotal Time 50 mins
PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING - I …
From iambaker.net
PEANUT BUTTER CUPCAKES - MOIST AND LIGHT WITH PEANUT …
From cupcakeproject.com
THE BEST PEANUT BUTTER FROSTING - TWO SISTERS
From twosisterscrafting.com
DEVIL’S FOOD CUPCAKES WITH PEANUT BUTTER FROSTING
From chocolatechocolateandmore.com
CHOCOLATE CUPCAKES & PEANUT BUTTER ICING | RECIPES
From barefootcontessa.com
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING - FOOD NETWORK …
From foodnetwork.ca
PEANUT BUTTER FROSTED CHOCOLATE CHIP CUPCAKES - ARROWHEADMILLS
From arrowheadmills.com
PEANUT BUTTER CUP MINI CUPCAKES WITH PEANUT BUTTER ICING
From hersheyland.com
CHOCOLATE PEANUT BUTTER CUPCAKES - STYLE SWEET
From stylesweet.com
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING - JUST SO TASTY
From justsotasty.com
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING - FOOD …
From foodnetwork.ca
You'll also love