PEANUT BUTTER CUPCAKES
These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!
Provided by Sally
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
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.
PEANUT BUTTER CREAM-FILLED DEVIL'S FOOD CUPCAKES
Provided by Bobby Flay
Time 1h55m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
- Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
- Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed 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. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
- Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
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 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-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 AND JELLY CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
- In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
- Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.
- Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.
- Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve.
- In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.
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-FILLED DEVIL'S FOOD CUPCAKES
This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
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.
BUTTER-FREE PEANUT BUTTER CUPCAKES
Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.
Provided by Caiti Ann
Categories Desserts Cakes Cupcake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
- In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 26.5 g, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 202.1 mg, Sugar 15.6 g
PEANUT BUTTER TRUFFLE CUPCAKES
Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 55m
Yield 1 dozen
Number Of Ingredients 16
Steps:
- For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
- Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
- Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
- Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
- Add to creamed mixture alternately with buttermilk and coffee.
- Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
- Frost cupcakes. Store in refrigerator.
Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89
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