Sunday, July 8, 2012

Peanut Butter Cupcakes with Peanut Butter Caramel Frosting

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Hi there. 
How was your weekend?
Mine was great.
Pool time with friends, a family reunion and cupcake baking :)
Loved it!

 Peanut Butter Cupcakes with Peanut Butter Caramel Frosting

1 box yellow cake mix (I use Duncan Hines)
1/2 cup smooth peanut butter
1/2 cup butter, softened
4 eggs
1/2 cup vanilla greek yogurt (I used Chobani)
1 tsp. vanilla extract
2/3 cup buttermilk 

1 cup butter, softened
2/3 cup smooth peanut butter
1/4 cup caramel sauce (I used Trader Joe's Fleur de Sel Caramel Sauce)
1 tsp. vanilla extract
6 cups powdered sugar
1-3 T heavy cream

Hershey's Hot Fudge Sauce
Mini Pretzels

Preheat oven to 325 degrees and line pans with 24 cupcake liners.
In a large mixing bowl beat peanut butter and butter together until smooth.  Add eggs one at a time.
Add vanilla extract and buttermilk.  Add your cake mix and then the greek yogurt.  Mix until combined.
Fill cupcake liners 2/3 full (I use a large cookie scoop). Bake for 16-20 minutes or until toothpick inserted comes out clean.  Cool on a wire rack.

For the frosting - beat the butter and peanut butter until smooth.  Add the caramel sauce and vanilla.
Slowly add the powdered sugar one cup at a time and mix for 2-3 minutes.  Add heavy cream if needed until you get to your desired consistency. 

Heat Hershey's Hot Fudge Sauce in a squeeze bottle for 30 seconds.
Let it cool a few minutes and then drizzle over frosting.  Top with a mini pretzel.

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