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Easy Yummy Peanut Butter Cupcake Swirl

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Peanut Butter Cupcake Swirl. Using a knife or a toothpick, gently swirl it around into the batter. This chocolate and peanut butter fudge swirled cupcake is topped with two of my absolute favorite frostings ever: Peanut Butter Buttercream and Sweet Milk Chocolate Ganache. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.

Peanut Butter Cupcake Swirl But the filling was too thick to swirl….which confused me at first because this is the same filling I used in my peanut butter swirled brownies. These peanut butter cupcakes are for the true peanut butter lover – they are super peanuty, light, fluffy, and moist. They taste like peanut butter cookies in cupcake format, especially when topped with a swirl of peanut butter frosting. You can have Peanut Butter Cupcake Swirl using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Peanut Butter Cupcake Swirl

  1. Prepare 1/4 cup of butter softened.
  2. Prepare 1/3 cup of creamy peanut butter.
  3. Prepare 2 tbsp of sugar.
  4. Prepare 1 of egg.
  5. Prepare 3/4 cup of milk.
  6. It’s 1/2 tsp of vanilla extract.
  7. It’s 3/4 cup of cake flour.
  8. It’s 1 tsp of baking soda.
  9. You need 1/2 tsp of baking powder.
  10. Prepare 1/2 tsp of salt.
  11. You need 1/4 cup of Nutella divided warmed.

This post also includes instructions to turn these cupcakes into peanut butter and jelly cupcakes or chocolate peanut butter cupcakes. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Beat on medium-high speed until smooth and creamy, scraping bowl as needed. These are my new & improved peanut butter cupcakes.

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Peanut Butter Cupcake Swirl step by step

  1. Line the muffin tins with cupcake liners and set aside..
  2. Cream together the butter, sugar, and peanut butter using a whisk or an electric mixer. Then, add the egg, milk and vanilla extract. Mix until homogenous. Finally, add the rest of dry ingredients and mix until well combine..
  3. Scoop the batter into the liners about 2/3 full. Then, use a spoon to drop about 1/2 teaspoon of Nutella into the center of the cupcake. Insert a toothpick into the center of the Nutella and create a swirl by making circles in the batter..
  4. Air fry at 300F (150C) for about 12-14 minutes. Insert a toothpick to test. When the toothpick comes out clean, then the cup cake is cooked through..

Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Very finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion! Chocolate Peanut Butter Swirl Bundt Cake. This peanut butter swirl bundt cake is for The Hubs.

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