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.

Key Lime Cream Cupcakes

Yep, another key lime cupcake recipe for you! I may have mentioned before that I am allergic to key limes, but this recipe works just as well with regular limes (which is good, because I really love the lime-y flavor!)

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 pkg butter recipe yellow cake mix (18.25 oz)
• 1/2 cup butter, softened
• 2 tbsp grated key lime peel (or regular lime peel)
• 3 eggs
• Creamy Key Lime Frosting

1. Heat oven to 350°. Line muffin cups with paper baking liners. Mix cracker crumbs, sugar, and melted butter in medium bowl. Place approx 1 tablespoon crumb mixture in the bottom of each paper liner. Press down.
2. Add enough water to line juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter equally between muffin cups.
   
3. Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with Creamy Key Lime Frosting.
   

Pina Colada Cupcakes

Don't you just love the tropics? I do! And I really enjoy just sitting on the beach enjoying a cool pina colada. Yum! Well, we can bring the tropics home with these great cupcakes! Filled with all the great flavors of the drink, this is one cupcake you won't want to miss!

Ingredients

• 1 (18.25 oz) box yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 tsp rum extract
• 1 (8 oz) can crushed pineapple in juice, undrained
• 3 eggs
• Whipped Cream
• 1 tsp coconut extract
• 1 tsp rum extract
• 3/4 cup shredded coconut

1. Heat oven to 375°. Place paper baking cup in 24 muffin cups.
   


2. In a large bowl, beat cake mix, oil, water, 1 tsp rum extract, pineapple, and eggs with an electric or stand mixer on low speed for 30 seconds. Beat an medium speed for 2 minutes, Divide batter equally between muffin cups.


3. Bake 15-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.


4. Stir coconut extract and 1 tsp run extract into whipped cream. Spread onto cupcakes. Dip tops of frosted cupcakes into coconut.
   

Banana Split Cupcakes

Here in the desert of Southern Nevada, it's starting to warm up. The days have reached a balmy 85°, and my family is starting to crave ice cream. And I am obliging them. You, too, can oblige a craving for ice cream with these darling little cupcakes, although there isn't a lick of ice cream in them.

Ingredients

• 1 package (18.25 oz) yellow cake mix
• 1 cup water
• 1 cup mashed ripe bananas
• 3 eggs
• 1 cup drained and chopped maraschino cherries
• 1 1/2 cups semi-sweet chocolate chips
• Marshmallow Frosting

1. Preheat oven to 350°. Line 30 muffin pan cups with paper baking liners.
2. Reserve 2 tablespoons of the dry cake mix; set aside. Combine remaining cake mix, water, bananas, and eggs in a large bowl. Beat with an electric or stand mixer for 30 seconds on low speed. Scrape sides of bowl. Continue beating at medium speed for 2 minutes. Combine chopped cherries and reserved cake mix in a small bowl. Stir cherry mixture and 1 cup of the chocolate chips into cake batter.
3. Spoon batter into muffin cups, filling 2/3 full. Bake 18-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely. Frost with Marshmallow Frosting.
4. Melt remaining chocolate chips one minute in microwave, stirring every 10 seconds. When melted, drizzle across the top of your frosted cupcakes.
   

Strawberry Cream Cheese Cupcakes

There's nothing like the fresh taste of strawberries. And add a little cream cheese....oh, heaven. This cupcake recipe is an easy way to take your cupcakes from everyday to exceptional...

The Ingredients

• 1 package (18.25 oz) yellow cake mix
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 3 tbsp strawberry preserves
• 1 package (3 oz) cream cheese, cut into 24 pieces
• Cream Cheese Frosting
• Sliced strawberries as a garnish, optional
  

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, sour cream, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Place strawberry preserves in a bowl; stir until smooth. Place 1 piece of cream cheese on top of batter in each cupcake, pressing slightly. Place 1/4 teaspoon of preserves over cream cheese.


3. Bake 18-22 minutes, or until tops are golden brown and spring back when touched lightly. Remove from pans; cool. Frost with Cream Cheese frosting. Garnish each cupcake with strawberry slices just before serving.