Spiced Cupcakes with Peanut Butter Frosting

Summary

Servings
20

Time Needed

48 mins Prep

25 mins Cook

Ingredients
22

Difficulty
Easy

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Ingredients

  • 2.5 cups
    Plain Flour
  • 2 tsp
    Baking Soda
  • 2 tsp
    Baking Powder
  • 1/2 tsp
    Salt
  • 1 tsp
    Ground Ginger
  • 2 tsp
    Cinnamon
  • 1.5 tsp
    Clove
  • 1 tsp
    Nutmeg
  • 1/2 tsp
    Finely Ground Pepper
  • 1 cup
    Vegetable Oil
  • 1
    X 370g Jar Apple Sauce
  • 1.5 tbsp
    Molasses
  • 1 and 1/3 cup
    Brown Sugar, Tightly Packed
  • 4
    Large Eggs
  • 2 tsp
    Vanilla Extract
  • Peanut Butter and Cream Cheese Frosting
  • 125 g
    Butter, Softened To Room Temperature
  • 125 g
    Cream Cheese, Softened
  • 1
    Heaped Cup Smooth Peanut Butter
  • 3
    Cups Icing Sugar
  • 1 tsp
    Vanilla
  • 2 tbsp
    Milk

Nutrition Information

Qty per
132g serve
Qty per
100g
Energy 258cal 196cal
Protein 9.6g 7.3g
Fat (total) 13.6g 10.3g
 – saturated 6.2g 4.7g
Carbohydrate 25g 19g
 – sugars 10.2g 7.7g
Dietary Fibre 1.49g 1.13g
Sodium 287mg 218mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

These Spiced Cupcakes with Peanut Butter Frosting are great for dessert.

The flavours complement each other well and just creates this delicious and memorable taste.

And this peanut butter and cream cheese frosting is insanely delicious!

You will find yourself using more spoons just so you can lick it!

Method

  1. Preheat oven to 180°C

  2. Pop paper cases in cupcake trays

  3. Combine flour, baking powder, baking soda, salt and spices in a medium-sized bowl.

  4. Add apple sauce, molasses, vegetable oil and sugar to a large bowl and mix together on medium speed for a few minutes.

  5. Add eggs and vanilla extract and continue mixing for a further 2 minutes.

  6. Turn the speed down to low and add the flour mix a little at a time.

  7. Divide the mixture evenly between cupcake trays and bake for about 25 mins or until a skewer inserted into the middle comes out clean.

  8. Allow to cool in the tins.

  9. Once completely it’s time to ice and decorate! cooled

  10. Place butter and peanut butter and cream cheese in a mixing bowl and beat on high speed until pale and creamy.

  11. Turn the speed down to low and add ¼ of the sugar at a time, beating for about 30 seconds between additions.  Beat for 3 – 4 minutes at high speed.

  12. Turn the speed down again and add vanilla extract and salt. Beat for about a minute.

  13. Add milk and mix on low speed until combine, turn up the speed and beat for another minute.

  14. Spread or pipe frosting onto completely cooled cupcakes or cake.

Depending on how high you pipe your frosting you may have some leftover. If you have leftover frosting you can keep half in the fridge in an airtight container for a few days.

Spiced Cupcakes | Stay at Home Mum.com.au

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