Best 8 Old Fashioned Cupcakes With Peanut Butter Frosting Recipes

CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Prepare cake mix according to package directions. Spoon about 2 tablespoons of batter into each paper-lined muffin cup. Place a peanut butter cup in each; fill two-thirds full with remaining batter. , Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a small bowl, combine frosting and peanut butter until smooth. Frost cupcakes.

OLD-FASHIONED CUPCAKES

Steps:

• Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
• Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
• Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
• Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Cool and decorate with Old Fashioned Frosting.
• Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. (See Cook's Note)

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.

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
• For frosting:
• Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
• Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

GRANDMA'S PEANUT BUTTER ICING

Steps:

• Add together margarine, peanut butter and salt and stir until well mixed.
• Add in powdered sugar and coffee, blend well.
• Frost over cake or cupcakes.
• Enjoy!

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes; Preheat oven to 350 degrees.
• Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
• Stir until mixture is melted and smooth, Remove from water.
• Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
• whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
• Divide batter among muffin cups (about 1/4 cup each).
• Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
• Transfer cupcakes to rack and cool completely.
• Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
• Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
• Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES

Steps:

• In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , 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., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.