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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
1/3 cup unsalted butter, room temperature
3/4 cup palm sugar, divided
1/2 cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups baking mix
2 teaspoons baking powder
Pinch of kosher salt
3/4 cup 1% milk
For the Pumpkin Cheesecake Frosting (makes enough to frost 24 mini cupcakes):
2 ounces Neufchatel (light) cream cheese
1 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon powdered natural sweetener, or to taste
For the Cupcakes: Preheat oven to 350 degrees. Line a mini-muffin tin with paper liners. Lightly mist the liners with cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, whip the butter on medium until light and fluffy. Add 1/2 cup of the palm sugar in 3 additions, allowing sugar to incorporate between each addition. The palm sugar will not ‘melt’ like regular sugar. Scrape bowl down as necessary. Beat the Old Fashioned Smooth peanut butter into the butter mixture in two additions, again making sure it incorporates fully between additions.
Add eggs one at a time, incorporating between each addition. Add vanilla and remaining ¼ cup palm sugar gradually. Beat until light and fluffy.
Whisk together the baking mix, baking powder, and kosher salt. Add the flour and milk to the batter in three parts, starting and ending with the flour. Use a small cookie scoop or two teaspoons to fill cupcake liners ¾ of the way.
Bake for 12–15 minutes, rotating pan half way through. Let cool for a couple of minutes in pan and then transfer to a wire rack to cool completely. Top with Pumpkin Cream Cheese Frosting once completely cool.
For the Frosting: Whip cream cheese until light and fluffy. Add heavy cream in two parts and whip until soft, not stiff, peaks form. Place pumpkin puree on a quadruple layer of clean paper towels and spread thinly allowing towel to absorb excess moisture. Repeat if necessary. Scrape pumpkin puree from towel with a rubber spatula. Add pumpkin puree and sweetener to cream cheese mixture and beat until incorporated. Use immediately or refrigerate until needed. This frosting thickens after being refrigerated and works best if used cold.
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MINI PEANUT BUTTER CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
1/3 cup unsalted butter, room temperature
3/4 cup palm sugar, divided
1/2 cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups baking mix
2 teaspoons baking powder
Pinch of kosher salt
3/4 cup 1% milk
For the Pumpkin Cheesecake Frosting (makes enough to frost 24 mini cupcakes):
2 ounces Neufchatel (light) cream cheese
1 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon powdered natural sweetener, or to taste
For the Cupcakes: Preheat oven to 350 degrees. Line a mini-muffin tin with paper liners. Lightly mist the liners with cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, whip the butter on medium until light and fluffy. Add 1/2 cup of the palm sugar in 3 additions, allowing sugar to incorporate between each addition. The palm sugar will not ‘melt’ like regular sugar. Scrape bowl down as necessary. Beat the Old Fashioned Smooth peanut butter into the butter mixture in two additions, again making sure it incorporates fully between additions.
Add eggs one at a time, incorporating between each addition. Add vanilla and remaining ¼ cup palm sugar gradually. Beat until light and fluffy.
Whisk together the baking mix, baking powder, and kosher salt. Add the flour and milk to the batter in three parts, starting and ending with the flour. Use a small cookie scoop or two teaspoons to fill cupcake liners ¾ of the way.
Bake for 12–15 minutes, rotating pan half way through. Let cool for a couple of minutes in pan and then transfer to a wire rack to cool completely. Top with Pumpkin Cream Cheese Frosting once completely cool.
For the Frosting: Whip cream cheese until light and fluffy. Add heavy cream in two parts and whip until soft, not stiff, peaks form. Place pumpkin puree on a quadruple layer of clean paper towels and spread thinly allowing towel to absorb excess moisture. Repeat if necessary. Scrape pumpkin puree from towel with a rubber spatula. Add pumpkin puree and sweetener to cream cheese mixture and beat until incorporated. Use immediately or refrigerate until needed. This frosting thickens after being refrigerated and works best if used cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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