Stuffed Peanut Butter Cupcakes with Swirled Peanut

Name: Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped; 1/4 cup heavy cream; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 1/4 cups granulated sugar; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 3 eggs, at room temperature; 1/2 cup creamy peanut butter; 1/2 cup (1 stick) unsalted butter, at room temperature; 4 cups powdered sugar; 1/4 cup whole milk, at room temperature; 1/2 cup creamy peanut butter

Servings: persons

25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
1/4 cup heavy cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 eggs, at room temperature
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup whole milk, at room temperature
1/2 cup creamy peanut butter

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
3
Set aside.
4
For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat.
5
Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes.
6
Set aside to cool slightly.
7
For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
8
In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes.
9
Reduce the speed to medium and beat in the vanilla and eggs.
10
With the machine running, in batches, gradually add the flour mixture to form a thick batter.
11
Beat in the peanut butter.
12
Place 3 tablespoons of batter in the bottom of each cupcake liner.
13
Top with 1 tablespoon of the caramel mixture.
14
Add 1/4 cup of batter on top of the caramel mixture.
15
Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs.
16
Cool for 5 minutes.
17
Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
18
For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth.
19
Beat in the powdered sugar and milk until smooth and creamy.
20
Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
21
Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.

1849

kcal

Calories

101

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped, 1/4 cup heavy cream, 1 cup all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting 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.

That's it — enjoy your meal!

Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions