Tuesday, September 7, 2010

Peanut Butter Cupcakes with Chocolate Frosting

My daughter's birthday was yesterday, and even though she's grown (21!) and lives 2 hours away, we still celebrated her birthday without her. :)  My son picked the flavor--peanut butter (he's a peanut butter cup fanatic), and it was fitting to top it with chocolate frosting.

Peanut Butter Cupcakes
  • 1 package yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup creamy peanut butter
  • 1/3 cup apple sauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Chocolate Frosting
Preheat oven to 350°F. Place 21 paper baking cups in cupcake pans. Place cake mix, water, peanut butter, applesauce, eggs, and vanilla in bowl of a stand mixer (or mixing bowl). Beat with mixer on low for 30 seconds. Scrape down sides of bowl with spatula. Increase mixer speed to medium and beat an additional 2 minutes, scraping down sides as needed. Divide batter equally between baking cups and place in the oven.

Bake 18-20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely. Frost with chocolate frosting.

Thursday, February 25, 2010

Raspberry and Apple Cupcakes

 I know it's been a long time since you've heard from me, and I am sorry for that. Life sometimes gets crazy and that is what happened here. But I am back with a yummy, yummy recipe for you! I've recently started following a vegetarian lifestyle, and as such, fruit has suddenly become so sweet and tasty for me. Don't get me wrong...I've always loved fruit, now I just love it even more!

Raspberry and Apple Cupcakes
  • 3 eggs
  • 1 cup sour cream
  • 1 cup granulated sugar + 2 tbsp extra to sprinkle
  • 1 lemon, zested
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2/3 cup fresh raspberries
  • powdered sugar for dusting
  1. Preheat the oven to 350°F and grease a 12-cup muffin pan.
  2. Place the eggs, sour cream, granulated sugar, lemon zest, and apple in a blow and stir together. Sift the flour, baking powder, and cinnamon over the top and fold through.
  3. Spoon the mixture into the muffin pan and top with the raspberries. Sprinkle with the extra granulated sugar. Bake for 25-30 minutes or until top springs back when lightly touched.
  4. Cool slightly then turn out and dust with confectioners sugar.