Intense Peanut Butter Cupcakes Recipes

PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING

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.

PEANUT BUTTER CUPCAKES

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.

LOTTIE'S PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line twenty four 2 1/2-inch muffin cups with paper liners.
• Stir flour, baking powder, baking soda, and salt together in a small bowl.
• Beat brown sugar, peanut butter, applesauce, oil, and vanilla extract together in a large bowl. Add eggs, 1 at a time, beating after each addition until combined. Beat in flour mixture, alternating with buttermilk, on low speed until just combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 14 to 16 minutes. Cool in the tins for 5 minutes. Loosen edges using a knife; carefully remove cupcakes and transfer to a wire rack to cool completely.

PEANUT BUTTER CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Reduce speed to low. Beat in peanut butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix until just combined. Beat in sour cream.
• Fill each lined cup with 3 scant tablespoons batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• Make frosting: With an electric mixer on medium-high speed, beat cream cheese, confectioners' sugar, and butter until pale and fluffy. Stir in peanut butter by hand.
• To finish, use an offset spatula to spread 1 to 2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Score each top in a crosshatch pattern with the tines of a fork, dipping tines in confectioners' sugar each time to prevent sticking. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

PEANUT BUTTER CUPCAKES

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.

INTENSE PEANUT BUTTER CUPCAKES

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.