Best Lotties Peanut Butter Cupcakes Recipes

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PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

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

2 cups brown sugar
½ cup shortening
1 cup peanut butter
2 eggs
1 ½ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

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 WITH CHOCOLATE FROSTING



Peanut Butter Cupcakes with Chocolate Frosting image

The best part of this recipe is that it makes a whole lot more than just one. Excite your sweet tooth at home with the classic combination of peanut butter and chocolate beautifully coming together in a cupcake that features Betty's yellow cake mix. Your family with thank you ;)

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 18 g, TransFat 1 g

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES



Chocolate Ganache Peanut Butter Cupcakes image

I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! -Ronda Schabes, Vicksburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 28

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
FILLING:
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 cup confectioners' sugar
2 to 4 tablespoons 2% milk
GANACHE:
2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
1 cup packed brown sugar
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

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

1/3 cup butter, softened
1/2 cup peanut butter
1-1/4 cups packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup 2% milk
FROSTING:
1/3 cup peanut butter
2 cups confectioners' sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

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.

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