Vanilla Peanut Butter Cup Cupcakes
Vanilla cupcakes made with cake mix, filled with peanut butter cups, and topped with homemade peanut butter frosting and chopped candy.
Servings: 22 - 24 cupcakes
Equipment
Ingredients
For the cupcakes:
- 1 (25.25 ounce) box French Vanilla cake mix (I used Duncan Hines brand)
- 1 cup milk
- ¼ cup melted butter, cooled slightly
- 3 egg whites
- 1 teaspoon CLEAR Vanilla extract
- Unwrapped Reese's Mini Peanut Butter Cups (I used both the original and white chocolate varieties)
For the Frosting:
- ½ cup butter softened
- ½ cup peanut butter
- 1 teaspoon CLEAR vanilla extract
- 2 - 4 tablespoons milk
- 3 - 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper cupcake liners. Remove the wrappers from the peanut butter cups.
- In a large bowl, combine the *dry cake mix, milk, melted and slightly cooled butter, egg whites, and ** clear vanilla. Beat on low speed for about 30 seconds, until moistened, then on medium speed for 2 minutes.
- Spoon some batter into each liner. Place a peanut butter cup in the center and cover with additional batter, keeping the final fill level about two-thirds full.
- Bake for 17–20 minutes. Check for doneness by inserting a toothpick into the cake beside the candy center; it should come out clean or with a few moist crumbs.
- Remove the cupcakes from the pan and transfer to a wire rack. Let cool completely before frosting.
- For the frosting, beat the softened butter and creamy peanut butter until light and fluffy.
- Add the vanilla and 1 tablespoon of milk. Gradually beat in the powdered sugar, one cup at a time, adding more milk as needed until the frosting reaches your desired consistency. Beat until light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes. Top with chopped peanut butter cups, pressing them gently into the frosting.
Notes
Recipe Notes
* Cake mix: Use only the dry mix from the box. Do not add the ingredients listed on the package; use the milk, butter, egg whites, and vanilla listed in this recipe instead.
** Vanilla: Clear vanilla keeps the cake and frosting light in color. Regular vanilla extract works, but it may give both a slightly warmer, ivory shade.