• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Peanut Butter Cream Cupcakes

    Add to MenuAdd to Calendar

    Source: jif.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsB1, H, D, E
    MineralsFluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. CUPCAKES

    2. 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix

    3. 1 cup water

    4. 1/2 cup Crisco® Pure Vegetable Oil

    5. 3 large eggs

    6. FILLING

    7. 1 cup Jif® Creamy Peanut Butter

    8. 1/2 cup butter, softened

    9. 1 cup powdered sugar

    10. 2 tablespoons milk

    11. 1 container Pillsbury® Creamy Supreme® Milk Chocolate Flavored Frosting

    12. 1/4 cup chopped cocktail peanuts

    Instructions Jump to Ingredients ↑

    1. For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners.

    2. BEAT cake mix, water, oil and eggs in large bowl with electric mixer set on medium speed until moistened. Beat 2 minutes. Divide evenly into muffin cups.

    3. BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.

    4. For Filling: MIX peanut butter and butter in medium bowl until smooth. Add powdered sugar and milk and beat until smooth and creamy.

    5. REMOVE cupcakes from papers. Cut in half crosswise using a serrated knife. Spread about 1 tablespooon filling on bottom halves. Frost top halves as desired with chocolate frosting. Place frosted tops over filling and press gently. Sprinkle with peanuts.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback