Ants On A Log Cupcakes Recipe

Name: Ants On A Log Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Butter, Softened; 1/2 cups Creamy Peanut Butter; 1 cup Sugar; 2 whole Eggs; 2 teaspoons Vanilla Extract; 1-1/2 cup Flour; 1-1/4 teaspoon Baking Powder; 1/3 cups Milk; 3/4 cups Peanut Butter Chips; FOR THE FROSTING:; 2 sticks Butter; 4 cups Powdered Sugar; 1 Tablespoon Rum; 1 pinch Salt; 1 cup Raisins, Chopped; FOR THE CANDIED CELERY:; 3 stalks Celery, Washed, Trimmed And Cut Into 1 Inch Pieces; 1 cup Water; 2 cups Sugar, Divided

Servings: persons

FOR THE CUPCAKES:
1/4 cups Butter, Softened
1/2 cups Creamy Peanut Butter
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
1-1/2 cup Flour
1-1/4 teaspoon Baking Powder
1/3 cups Milk
3/4 cups Peanut Butter Chips
FOR THE FROSTING:
2 sticks Butter
4 cups Powdered Sugar
1 Tablespoon Rum
1 pinch Salt
1 cup Raisins, Chopped
FOR THE CANDIED CELERY:
3 stalks Celery, Washed, Trimmed And Cut Into 1 Inch Pieces
1 cup Water
2 cups Sugar, Divided

1
Cupcakes:
2
Preheat the oven to 350 F. Put the butter and peanut butter into the bowl of a stand mixer and mix until smooth. Add the sugar and eggs and continue to beat. Add the vanilla and mix for 1 more minute. Set aside.
3
Put the flour and baking powder into a bowl. Add half of the dry ingredients into the butter/sugar mixture, and mix until combined. Add the milk. Once combined add the rest of the dry ingredients. Carefully fold in the peanut butter morsels.
4
Put paper liners into each hole of a 12-count muffin tin. Fill each cupcake liner 2/3 full. You should have enough batter for about 12-14 cupcakes so you may need to use another pan if you have too much batter. Bake in the preheated oven for 15-20 minutes. Let cool completely before frosting.
5
Frosting:
6
Add the butter and powdered sugar into the bowl of a stand mixer. Mix until combined. Add the rum and salt. Mix 1 more minute. Fold in the raisins. Set aside. Once cupcakes are cooled, you can spread or pipe the frosting onto the top of each.
7
Candied celery:
8
Cut the celery into 1 inch pieces. Heat the water and 1 cup of sugar in a skillet over medium-low heat. Once the water is hot, add the celery. Coat the celery in the sugar/water mixture. Cook for about 10 minutes on medium/low heat. Remove the celery from the heat and transfer the celery to a Ziploc bag. Add the remaining 1 cup of sugar. Shake to coat the celery. Transfer the celery to a plate and the sugar will harden.
9
Note: If you are going to garnish the cupcakes with the candied celery, wait til just before serving so that the sugar doesn't melt and leave a pool of liquid in the frosting.

2210

kcal

Calories

101

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/4 cups Butter, Softened, 1/2 cups Creamy Peanut Butter, 1 cup Sugar, and more.

Yes, Ants On A Log Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ants On A Log Cupcakes

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