Best Peanut Butter Cupcakes In A Jar Recipes

PEANUT BUTTER CUPCAKES

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.

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.

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.

PEANUT BUTTER CUPCAKES IN A JAR

Steps:

• 1. make cupcakes by preheating the oven to 350 Degrees. In a large bowl, sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat together the eggs, oil, buttermilk, and vanilla. Mix the wet ingredients into the dry ingredients. Whisk in the hot coffee just until incorporated. Set aside.
• 2. make the filling. In a separate bowl, mix together the peanut butter and powdered sugar until smooth. Roll into 12 balls, 1 1/2 to 2 inches in diameter. Scoop about 3 1/2 tablespoons of the cupcake batter into the bottom of each of 12 jars each 8 ounces. Place a peanut butter ball in the center of each are and cover with an additional 2 to 3 tablespoons of batter. Wipe up any batter from the outside of the jar or Around it's rim.
• 3. place the jars 2 inches apart on a large baking sheet. Bake the cupcakes for 18 to 20 minutes, until the top Springs back when touched. Remove from the oven, immediately put one of the chocolate pieces on top of each hot cupcake and allow the chocolate to melt. Using hot pads, carefully tilt each jar so that the melted chocolate covers the surface of the cake. Let the cake cool and serve at room temperature. Makes 12 individual cupcakes.

PEANUT BUTTER CUPCAKES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, baking powder, sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PEANUT BUTTER CUPCAKES GIFT TAG:
• Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening, 2/3 cup creamy peanut butter, 3 eggs, 1/2 cup milk and 1/2 tsp vanilla extract.
• PEANUT BUTTER CUPCAKES INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the shortening, peanut butter, eggs, milk and extract; blend with electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Spoon the batter into papered muffin tins, filling each liner half full.
• Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 5 days.

4 INGREDIENT PEANUT BUTTER FILLED CUPCAKES IN A JAR

Steps:

• Mix together well your box of cake mix and can of soda. Mix until there are no lumps remaining.
• Fold in your chocolate chips.
• Spray lightly the inside of small mason jars (4 oz size) and put 1/2 c. of batter (don't fill more than 1/2 way full since they will rise) in each one. Put all on a cookie sheet and put in the oven.
• Bake in the oven for 27 minutes or so at 350 degrees or until cupcakes spring back when touched gently in the middle...do NOT over bake.
• When slightly cooled use a small spoon or apple corer and make a hole in the center of your cupcakes. Spoon a small spoonful of peanut butter into the center of each one.
• Scoop Hemisfares chocolate gelato on to each one and add a bit of sprinkles if you wish. Enjoy!!

PEANUT BUTTER CUP CUPCAKES

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.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!

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.