Best 5 Mini Peanut Butter Cupcakes Recipes
Indulge in the ultimate peanut butter and chocolate experience with these delectable Mini Peanut Butter Cupcakes. These bite-sized treats are a symphony of flavors, combining a moist and fluffy peanut butter cake batter with a creamy and indulgent peanut butter frosting. Each cupcake is topped with a miniature peanut butter cup, adding an extra layer of richness and texture that will tantalize your taste buds. These cupcakes are not only a delight for peanut butter lovers but also a perfect addition to any party, gathering, or special occasion. With their charming presentation and irresistible taste, they are sure to be a crowd-pleaser.
This recipe includes variations to cater to different dietary preferences and allergies. For those who prefer a gluten-free option, there's a dedicated gluten-free peanut butter cupcake recipe. Additionally, there are instructions for making a dairy-free peanut butter frosting, ensuring that everyone can enjoy these delectable treats.
The article also features a delightful recipe for Peanut Butter Frosting that can be used to complement various desserts, adding a luscious and creamy peanut butter flavor. Whether you're looking for a frosting to top your favorite cake, cupcakes, or cookies, this peanut butter frosting is the perfect choice.
To complete your peanut butter indulgence, the article includes a recipe for Peanut Butter Buttercream Frosting. This frosting takes the classic peanut butter frosting to the next level, adding a velvety texture and a rich, buttery flavor. It's an ideal choice for those who love a decadent and indulgent frosting.
With detailed instructions, helpful tips, and variations, this article provides everything you need to create these delectable peanut butter treats. Whether you're a seasoned baker or just starting, these recipes will guide you through the process of making these delightful Mini Peanut Butter Cupcakes and frostings, ensuring a successful and enjoyable baking experience.
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 CUP CUPCAKES
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost the cupcakes. -Heidi Harrington, Steuben, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238 calories, Fat 10g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
MINI PEANUT BUTTER CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
- Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Nutrition Facts : Calories 256 calorie, Fat 14 grams, SaturatedFat 10 grams, Cholesterol 34 milligrams, Sodium 118 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 4 grams, Sugar 20 grams
MINI PEANUT BUTTER BROWNIE CUPCAKE
Top a Fiber One™ 90 calorie chocolate peanut butter brownie with hazelnut spread and pecans for a treat ready in five minutes!
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- 1) Press a brownie into a mini cupcake pan to mold it into the shape of a cupcake.
- 2) To get it out of the pan, use a spoon to loosen one side of the brownie, then flip the pan over and let gravity do the rest.
- 3) Frost your cupcake with hazelnut spread and top it with your pecan and sea salt.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
- In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
- Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
- In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
Tips:
- Use creamy peanut butter for a smooth and velvety frosting.
- Chill the cupcakes for at least 30 minutes before frosting to make them easier to handle.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
- To make the peanut butter cups, use a mini muffin pan and fill each cup about halfway with melted chocolate.
- Top the chocolate with a dollop of peanut butter and then cover with more chocolate.
- Refrigerate the peanut butter cups for at least 30 minutes before serving.
Conclusion:
These mini peanut butter cupcakes are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cupcakes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
