Dessert: Stuffed Cupcakes

Vanilla cupcakes with a cream filling and peanut butter frosting.

Ingredients

4 sticks butter, room temperature, divided
3 1/2 cups sugar, divided
4 eggs
3 cups self-rising flour, sifted
1 cup milk
2 1/2 teaspoons vanilla extract, divided
2 tablespoons vegetable shortening
3 1/2 cups confectioner's sugar, divided
1 cup light corn syrup
1 cup peanut butter
pinch salt
1/4 cup heavy cream
1 cup granulated sugar

Instructions

Preheat oven to 350 °.
Line 2 standard 12-cup muffin/cupcake pans with papers.
Using an electric mixer, cream 2 sticks butter and 2 cups sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add 1 teaspoon vanilla and continue to beat until well mixed. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles.
Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.

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