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.
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 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
Double bonus! These cupcakes have an extra burst of flavor from pudding mix, and also hide a peanut butter cup surprise.
Provided by My Food and Family
Categories Recipes
Time 1h17m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place 1 peanut butter cup in each of 18 paper-lined muffin cups.
- Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon into muffin cups.
- Bake as directed on package for cupcakes; cool completely.
- Frost cupcakes with COOL WHIP; top with sprinkles.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES
Provided by Food Network
Number Of Ingredients 17
Steps:
- Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
- For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
- For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
- Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.
PB&J STUFFED CUPCAKES
Kids (and kids at heart) are going to love these nostalgic cupcakes that take the flavors of peanut butter and jelly and transform them into a fun dessert. I like to use a cupcake corer to take out the centers to be filled with jelly, but you can also use a small paring knife if you prefer.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield 12 cupcakes; 2 1/2 cups frosting
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
- Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
- Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the frosting.
- For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
- To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.
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
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
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.
Nutrition Facts : Calories 193.1, Fat 10.9, SaturatedFat 4.1, Cholesterol 25.4, Sodium 174.2, Carbohydrate 21.8, Fiber 1.8, Sugar 9.1, Protein 5
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.
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.
CHOCOLATE PEANUT BUTTER CUPCAKES
These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h15m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
- Prepare, bake and cool cupcakes according to package directions.
- Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g
More about "peanut butter cup cupcakes recipes"
PEANUT BUTTER CUPCAKES WITH CAKE MIX RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (20)Total Time 35 minsCategory Dessert, Snack, CakeCalories 133 per serving
PEANUT BUTTER CUPCAKES - JUST SO TASTY
From justsotasty.com
PEANUT BUTTER CUP CUPCAKES | MY BAKING ADDICTION
From mybakingaddiction.com
BUTTERFINGER CUPCAKES | EASY PEANUT BUTTER CUPCAKES RECIPE
From lifeloveandsugar.com
MOM'S PEANUT BUTTER CUPCAKES - SOUTHERNKISSED.COM
From southernkissed.com
REESE'S PEANUT BUTTER CUP CRUMBLE CUPCAKES | RECIPES
From hersheyland.com
REESE'S CHOCOLATE PEANUT BUTTER CUP CUPCAKES - MISSION FOOD
From mission-food.com
THE BEST PEANUT BUTTER CUPCAKES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
PEANUT BUTTER CUP CUPCAKES - READER'S DIGEST
PEANUT BUTTER CUP CUPCAKES - CRAZY FOR CRUST
From crazyforcrust.com
PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING - I AM BAKER
From iambaker.net
PEANUT BUTTER CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
REESE'S PEANUT BUTTER CUPCAKES - SIMPLY STACIE
From simplystacie.net
PEANUT BUTTER CUP CUPCAKES | FOODTALK
From foodtalkdaily.com
PEANUT BUTTER CUP CUPCAKES | FAVORITE DESSERTS, PEANUT BUTTER CUPS ...
From pinterest.ca
PEANUT BUTTER CUP CUPCAKES: A BAKERY RECIPE - AMYCAKES BAKES
From amycakesbakes.com
PEANUT BUTTER CUP COOKIE DOUGH DIP - PERSNICKETYPLATES.COM
From persnicketyplates.com
PEANUT BUTTER CUPCAKES RECIPE | EPICURIOUS
From epicurious.com
REESE'S PEANUT BUTTER CUPCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PEANUT BUTTER CUPCAKES {+ PEANUT BUTTER FROSTING} | LIL' LUNA
From lilluna.com
PEANUT BUTTER CUP CUPCAKES - ORGANIZED ISLAND
From organizedisland.com
PEANUT BUTTER CUP CUPCAKES - GLUTEN FREE - KISS GLUTEN GOODBYE
From kissglutengoodbye.com
PEANUT BUTTER CHOCOLATE CUPCAKES | MRFOOD.COM
From mrfood.com
REESE'S PEANUT BUTTER CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
PEANUT BUTTER CUP CUPCAKES - JUSTJENN RECIPES
From justjennrecipes.com
PEANUT BUTTER CUP CUPCAKES
PEANUT BUTTER CUP CUPCAKES | DESSERT RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
PEANUT BUTTER CUP CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
BUTTERCUPS BAKERY CUPCAKES - THERESCIPES.INFO
From therecipes.info
PEANUT BUTTER CUP CUPCAKES | BETTER HOMES & GARDENS
From bhg.com
PEANUT BUTTER CUP CUPCAKES — THE JOYFUL FORKFULL
From joyfulforkfull.com
CHOCOLATE PEANUT BUTTER CUP CUPCAKES
From butterwithasideofbread.com
PEANUT BUTTER STUFFED DEVIL'S FOOD CUPCAKES - HANDLE THE HEAT
From handletheheat.com
15+ PEANUT BUTTER CUP RECIPES | MYRECIPES
From myrecipes.com
HOW TO MAKE REESE'S STUFFED CUPCAKES - DELISH
From delish.com
REESE'S CUPCAKES RECIPE: REESE'S PEANUT BUTTER CUPS
From crazylittleprojects.com
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #cupcakes #desserts #easy #cakes #dietary #number-of-servings #3-steps-or-less
You'll also love
Related Search