Best 9 Peanut Butter Filled Cupcakes Recipes

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Indulge in the delectable symphony of peanut butter and cupcakes, an irresistible combination that will tantalize your taste buds and transport you to a realm of sweet bliss. Discover the secrets to creating the ultimate peanut butter-filled cupcakes, an enchanting journey through culinary artistry and confectionary delight. From selecting the finest ingredients to mastering the delicate balance of flavors, this article will guide you towards the perfect bite, ensuring that every morsel is a heavenly experience.

Let's cook with our recipes!

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



Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy! image

This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling

Provided by 870803

Categories     Dessert

Time 37m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box of betty crocker super moist vanilla cake mix
1 1/4 water
1/3 cup vegetable oil
3 whole eggs
1 1/4 cups peanut butter
3/8 cup butter, softened. (3/8 cup, for those beginner bakers, is an imaginary line right in half between the 1/4 sign, and the)
1/2 tablespoon vanilla
1 1/2 cups powdered sugar

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.

PEANUT-BUTTER-FILLED CUPCAKES



Peanut-Butter-Filled Cupcakes image

Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 14

Cooking spray
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow creme
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
  • Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
  • In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
  • With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.

Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 3 g, Protein 7 g, SaturatedFat 6 g

PEANUT BUTTER-FILLED BROWNIE CUPCAKES



Peanut Butter-Filled Brownie Cupcakes image

I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. -Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1 package fudge brownie mix (8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly-Filled Cupcakes With Peanut Butter Frosting image

Cake, jelly, peanut butter, and chocolate... how can you go wrong with this combination? This makes a lot of frosting, but if the kids are helping, they might leave just enough for the cupcakes. I just double the cupcake recipe, or you could half the frosting recipe. The frosting is so good, my dad, who normally doesn't eat too much sweets, just wanted to eat it straight from the bowl! I tweaked it just a little, and it got even better! It's perfect... light, fluffy, peanut buttery goodness. If you like, you could use your favorite jam or jelly in place of the grape jelly. From Food Network.

Provided by caffeine junkie

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
3/4 cup milk
1 cup grape jelly
1/2 cup butter, softened
8 ounces bar cream cheese, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 teaspoon ground cinnamon
2 1/2 teaspoons milk
1/2 teaspoon vanilla
mini chocolate chip (optional)
crushed chocolate candy bar (optional)

Steps:

  • Preheat oven to 350 degrees. Line cupcake pan with baking cups.
  • For the cupcakes, sift flour, baking powder, and salt in a medium bowl.
  • In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally.
  • Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally.
  • Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
  • Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake.
  • For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy.
  • Slowly add powdered sugar and ground cinnamon and continue to mix until smooth.
  • Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes.
  • Sprinkle mini chocolate chips or crushed candy bars on frosting.

PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES



Peanut Butter Filled Devil's Food Cupcakes image

Provided by Food Network

Number Of Ingredients 17

Nonstick vegetable stay for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup brewed strong, hot coffee
1/2 cup unsalted butter at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Steps:

  • Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
  • For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
  • For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
  • Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.

PEANUT BUTTER FILLED BROWNIE CUPCAKES



Peanut Butter Filled Brownie Cupcakes image

I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Pillsbury reduced sugar brownie mix, sugar free chocolate chips, no sugar added peanut butter and Splenda sugar blend.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7

18 ounces fudge brownie mix (1 pkg 8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon confectioners' sugar

Steps:

  • Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
  • Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
  • Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES



Chocolate Peanut Butter Mousse–Filled Cupcakes image

Provided by Ania Catalano

Categories     Cake     Chocolate     Soy     Dessert     Bake     Vegetarian     Kid-Friendly     Tofu     Vegan     Peanut Butter     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 18 (Makes 18 cupcakes)

Number Of Ingredients 20

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
  • To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
  • To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
  • To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
  • Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
  • Garnish with peanuts if desired.

PEANUT BUTTER FILLED CHOCOLATE BROWNIE CUPCAKES



PEANUT BUTTER FILLED CHOCOLATE BROWNIE CUPCAKES image

Categories     Cake     Chocolate     Dessert

Yield 12 cupcakes

Number Of Ingredients 15

Brownies:
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup mini chocolate chips
Peanut Butter Filling:
1/2 cup powdered sugar
1/2 cup creamy peanut butter
4 Tablespoons unsalted butter, softened
4 Ounces Cream Cheese

Steps:

  • Sift together the flour, cocoa powder and kosher salt. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, butter and vanilla extract on medium speed for 3 minutes. Add in the eggs, one at a time. Slowly add in the dry ingredients on low speed until almost combined. Then take a spatula and fold everything together. Add in the chocolate chips and fold them in. Line a cupcake pan with cupcake liners. Using an ice cream scoop, scoop the brownie batter into each cupcake liner. Each cupcake should be about 1/2 - 2/3 full. Then take a small spatula or knife and spread the brownie batter so that the tops of the cupcakes are flat. Bake at 350 degrees for 25 minutes. Cool for 5 minutes in the cupcake pan and then transfer to a cooling rack to cool completely before filling. To make the filling: Sift the powdered sugar. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the peanut butter, butter, and cream cheese on medium speed for about 3 minutes. Slowly add in the powdered sugar. Cool the cupcakes before filling them! Put the filling in a piping bag fitted with a round decorating tip. Take a brownie cupcake and insert the decorating tip into the cupcake, all the way down to the bottom. Squeeze the peanut butter filing into the brownie cupcake. Continue filling all of the cupcakes. Enjoy!

PEANUT BUTTER FILLED FUDGE BROWNIE CUPCAKES



Peanut Butter Filled Fudge Brownie Cupcakes image

If you enjoy peanut butter cups you are in for a real sweet treat. I make these on occasions in keeping them special. Very rich and satisfying filling that chocolate craving. Don't count on them lasting too long. Makes 2 dozen. I mix my brownies from scratch but you certainly could use the family size brownie mix.

Provided by Linda McCormick

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 19

1-2/3 c sugar
3/4 c butter (softened)
2 Tbsp water
2 large eggs
2 tsp vanilla
1-1/3 c flour
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp salt
FILLING
1/2 c powdered sugar
1/2 c peanut butter
2 Tbsp butter (softened)
1 tsp vanilla
1/4 tsp salt
TOPPING
1/2 c whipping cream or evaporated milk
1 c semisweet chocolate chips
1 Tbsp peanut butter

Steps:

  • 1. Preheat oven 350. Line 12 muffin cups with paper liners. BROWNIE BASE: In large bowl mix brownie base ingredients: butter, sugar, and water. Add the eggs and vanilla stirring to combine. Combine dry ingredients and stir additions into the batter until all is combined.
  • 2. Fill your cupcake pan (liners in place) with a rounded Tablespoon of the brownie batter. You want to adjust this amount leaving enough batter to bake 24 cupcakes. Bake 10 minutes.
  • 3. Remove pans from oven and place on wire racks. I use a rounded measuring Tablespoon pressing to create indents in the still warm brownies. Move onto your second batch of 12 paper lined cupcake brownies. Repeat the cooling step and create the rounded indentation in each. Work in a continued pattern and make the filling next.
  • 4. FILLING - Take a small mixing bowl and combine all of the ingredients. Mix by hand adding more powdered sugar if necessary while creating a peanut butter filling that leaves the sides of the bowl. After the brownies are cooled enough to handle take a rounded teaspoon of the filling and place on top of the brownie indentations.
  • 5. TOPPING: I use the canned evaporated milk (not condensed sweetened) placing it in a 1-quart sauce pan. Heating the pan slowly stir in the chocolate chips and peanut butter until combined well. It will remain glossy and begin clotting together resembling pudding without boiling. I use a wooden spoon to stir the topping and then take a spoon full and slowly drip it on top of the peanut butter filling.
  • 6. Refrigerate these bundles of joy about 10-15 minutes and serve whenever. These never last more than 2 days in my house while many are taken home for later snacking by visiting family.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your cupcakes. Look for organic or locally-sourced ingredients whenever possible.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the cupcakes light and airy.
  • Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
  • Fill the cupcake liners about 2/3 full: This will prevent the cupcakes from overflowing when they bake.
  • Bake the cupcakes at the correct temperature and for the correct amount of time: Underbaked cupcakes will be gooey in the center, while overbaked cupcakes will be dry and crumbly. Check the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.
  • Be creative with your frosting: You can use any type of frosting you like on these cupcakes. Try a classic buttercream frosting, a rich chocolate ganache, or a light and fluffy whipped cream frosting.

Conclusion:

Peanut butter filled cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients, you can create a batch of cupcakes that are sure to impress your friends and family. So next time you're in the mood for something sweet, give these peanut butter filled cupcakes a try.

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