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.
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 WITH CREAMY CHOCOLATE FROSTING
My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.-Carolee Meek, Huntsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 22 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 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 butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.
Nutrition Facts : Calories 302 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 216mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER & JELLY CUPCAKES
My husband's love for classic peanut butter and jelly inspired this recipe. The strawberry buttercream and peanut butter frosting are a delicious combination. -Kelly McCrea, North Kingsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips.
Nutrition Facts : Calories 423 calories, Fat 22g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
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 CUPCAKES WITH NOUGAT-CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 servings
Number Of Ingredients 20
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
- In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don't overmix.
- Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
- Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
- Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.
PEANUTTY CUPCAKES AND FROSTING
For the peanut butter lover! Instead of chopping the nuts for garnish I also like to place a whole peanut in the center which makes for a nice presentation.
Provided by invictus
Categories Dessert
Time 40m
Yield 22 cupcakes
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Line two standard cupcake pans with foil or paper liners.
- In medium bowl whisk flour baking powder and salt. Set aside.
- In a large bowl, with an electric mixer, beat together peanut butter and butter until smooth. Add sugar gradually; beat until thoroughly combined and mixture is light tan in color; about three minutes.
- Add eggs one at a time beating well after each addition.
- Add the flour mixture alternating with the milk. Stir in vanilla extract.
- Divide batter evenly among prepared cups, about a heaping 1/4 cup each.
- Bake at 350 for 25-27 minutes or until lightly browned on top. Let cool completely on wire racks.
- In a medium bowl beat peanut butter and butter until smooth. Add half of confectioners' sugar, alternating with the milk. Beat until smooth and spread over cupcakes.
- Garnish with chopped peanuts.
Nutrition Facts : Calories 310.1, Fat 16.4, SaturatedFat 6.2, Cholesterol 37.5, Sodium 194.5, Carbohydrate 36.9, Fiber 1.4, Sugar 26.3, Protein 6.5
More about "peanutty cupcakes and frosting recipes"
MOIST AND LIGHT WITH PEANUT BUTTER FROSTING - CUPCAKE …
From cupcakeproject.com
4.2/5 (29)Total Time 35 minsCategory DessertCalories 449 per serving
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
From culinaryhill.com
PEANUT BUTTER CUPCAKES {+ PEANUT BUTTER FROSTING} | LIL' …
From lilluna.com
DARK CHOCOLATE CUPCAKES WITH CREAMY PEANUT BUTTER …
From sallysbakingaddiction.com
PEANUT BUTTER CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SELF-FROSTING PEANUT BUTTER CUPCAKES RECIPE (VEGAN!)
From godairyfree.org
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING - JUST SO TASTY
From justsotasty.com
THIS SINGLE-SERVE CUPCAKE RECIPE IS PACKED WITH MAXIMUM FLAVOR …
From thekitchn.com
THE 14 BEST RECIPES TO BAKE IN MAY | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE-PEANUT BUTTER MINI CUPCAKES - EATINGWELL.COM
From eatingwell.com
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE - LIFE LOVE …
From lifeloveliz.com
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE
From kingarthurbaking.com
PEANUT BUTTER CUPCAKES WITH FROSTING RECIPE | RECIPES.NET
From recipes.net
PEANUT BUTTER FROSTING - SUGAR SPUN RUN
From sugarspunrun.com
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE - BON APPéTIT
From bonappetit.com
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING - FOOD …
From foodnetwork.ca
CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
15 BEST FATHER'S DAY CUPCAKES - CUPCAKE RECIPES FOR FATHER'S DAY
From thepioneerwoman.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #cupcakes #desserts #holiday-event #cakes #thanksgiving
You'll also love