Sunday, March 29, 2009

Buy Me Some Peanut and Cracker Jack® Cupcakes

Sorry I didn't post yesterday! My husband and I are on our local Little League Board and yesterday was the opening day festivities. It was a lot of fun--6 exhibition games, loads of games, pictures, and more.

Anyway, I wanted to share a fun baseball themed cupcake recipe with you, using the old baseball standbys--Peanuts and Cracker Jacks®.


  • 1 (18.25 oz) pkg chocolate cake mix
  • 1 cup sour cream
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup dry roasted peanuts, coarsely chopped
  • 1 (1.4 oz) package Cracker Jacks®, coarsely chopped
Caramel Glaze
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup milk
  • 1 3/4 cup sifted confectioners sugar
  • 3 tbsp milk
  1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.

  2. Place cake mix, sour cream, water, oil, eggs, and vanilla in a large bowl. Beat with an electric or stand mixer for 1 minute on low speed. Scrape down the sides of the bowl. Beat on medium speed for an additional 2 minutes. Divide the batter equally between the muffin cups.

  3. Sprinkle 2 tbsp Cracker Jacks® and 1 tbsp chopped peanuts on top of batter. Bake 18-22 minutes, or until top springs back when lightly touched.

  4. While cupcakes are baking, prepare caramel glaze. Melt butter in saucepan and stir in brown sugar. Stir and boil over medium heat for 2 minutes. Stir in milk and bring to boil, stirring constantly. Cool till lukewarm; add milk. Gradually add in confectioners sugar, stirring until desired consistency is obtained. Add more milk if needed.

  5. Remove cupcakes from oven. While the cupcakes are still hot, pour the caramel glaze over the top of them--it will fill in the nooks and crannies between the Cracker Jacks® and peanuts quite nicely. Cool completely.