Whether you call them confetti, funfetti, or rainbow chip, one thing’s for certain: when cupcakes are studded with tiny flecks of rainbow sprinkles, they are instantly rendered a celebratory and happiness-inducing food. In this recipe, these party-perfect cupcakes get a peanut butter makeover! Cupcake batter is infused with the peanutty goodness of Smooth Operator peanut butter, stuffed with rainbow sprinkles, then baked to fluffy perfection. Once cooled, the rainbow-flecked cakes are iced with a rich, flavorful Smooth Operator peanut butter buttercream, then (of course) garnished with more rainbow sprinkles. These cupcakes are a peanut butter lover’s dream come true, and are guaranteed to make you smile.
Thanks a latte! That’s the response you’ll get when you unveil these pretty-as-a-picture cupcakes to your family and friends. But they’re not just good looking: made with Peanut Butter and Co.’s seasonal Pumpkin Spice peanut butter, these spicy-sweet cupcakes are topped with a decadent cream cheese frosting which adds a pleasing tang to the earthy cake flavor. Topped with an optional drizzle of caramel and outfitted with mini straws so that they look like a coffee shop beverage, these cupcakes reach stratospheric levels of both adorableness and deliciousness.
These treats are an awesome dessert version of everyone’s favorite sandwich! With a double dose of peanut butter and a yummy jelly center, these cupcakes are perfect for summer gatherings. They’re super easy to make, and are ready to eat in less than an hour!
This is the most heavenly chocolate cupcake recipe around. It is the most requested chocolate cake recipe at Confetti Cakes, and the perfect treat for any chocaholic. The secret is using the best quality cocoa you can find. Of course, the delicious peanut butter buttercream frosting adds another level of deliciousness to the cupcake!
Peanut butter and chocolate is a winning combination in any recipe, especially when it comes to frosted cupcakes. This week we make delectable chocolate cupcakes and top them with Smooth Operator peanut butter frosting. This recipe yields exactly a dozen cupcakes, so it’s perfect for gatherings. These quick and easy cupcakes make a delicious pick me up or dessert any time of the year! Prep time: 15 minutes Cook Time: 20-25 minutes Total time: 40 minutes Yield: 12 cupcakes Ingredients 3/4 cup sugar 3/4 cup all-purpose flour 1/2 […]
Celebrate Peanut Butter Lover’s Month with Triple Peanut Butter Cupcakes!
The cupcake batter is blended with peanut butter and peanut butter chips, and topped with a sweet, creamy peanut butter frosting after baking. A garnish of peanuts and sea salt adds some extra nutty crunch.
This cupcake is the perfect peanut butter trifecta!
I am what I am, but there’s no yam in these cupcakes. They’re made with delicious sweet potato! When added to a rich pound cake batter, sweet potato and spices make for a comforting cake, especially during cold-weather days. The cupcakes get even better, however, once you take a bite and realize that they have a sweet flavor surprise: a spoonful of Mighty Maple peanut butter inside of the cake, and a kiss of peanut butter in the frosting. Make this for your Labor Day festivities to mark both summer’s end (sigh) and the start of beautiful autumn days!
If there are only two flavors I could enjoy for the rest of my life, it would be salted caramel and peanut butter. I have a go-to peanut butter cupcake and a go-to salted caramel frosting. I’ve never combined the two before, but I knew they would be an unbeatable pair!
I’ve been making these peanut butter cupcakes for years. They are unbelievably soft and moist, which is in part because of the brown sugar and 2 eggs in the batter. They are loaded with peanut butter flavor too. The frosting is legendary. It’s thick and tastes identical to salty caramel corn, but in creamy dreamy frosting form.
I adorned the finished cupcakes with green sprinkles, perfect for St. Patrick’s Day!
Elvis Presley was inducted in the U.S. Army on March 24. To help celebrate this milestone with Peanut Butter & Co., I came up with this version of the Elvis cupcake.
Elvis is famously known for his penchant for butter fried peanut butter and banana sandwiches. If you’ve never had one, it’s an alluring combination of buttery caramelized bread sandwiching a gooey melted layer of peanut butter and fresh bananas. The melding of crispy fried carbs with the sweet tropical banana and nutty peanut butter is a match made in heaven and it’s no wonder that it was one of the King’s favorite foods.
In this updated homage, I made a batch of moist banana cupcakes, which are topped with a satiny smooth peanut butter buttercream that’s rich and creamy but not too sweet. Like the sandwich they’re based on, the sweet banana cupcake and nutty frosting complement each other perfectly. But I couldn’t just stop there. If you remember the sandwich, it’s fried in butter…
I briefly contemplated doing something crazy, like battering and frying the whole cupcake, but the angel in my head (also known as my cardiologist) overruled the devil and I ended up with something that kept truer to the sandwich this cupcake was based on. I fried some large white bread crumbs in butter, then sprinkled the crispy, golden brown morsels over the buttercream for a crispy finish.
Though these are the perfect kid-sized cupcakes, they’re decadent enough for adults. Their light and fluffy texture ensures that you can serve these cupcakes with confidence knowing that they’ll please even the pickiest of eaters. I took these gluten-free, refined sugar-free treats to share at a meeting of people who don’t have any diet restrictions and got a thumbs-up from everyone. The secret is to cream the butter and palm sugar by adding the sugar very slowly and letting it incorporate between additions.