Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting
0
0
0
0
0
  • total
  • prep

Provided By:
Peanut Butter & Co

  • Would you say this recipe is...
    + VOTE NOW

    • This recipe was created by Amy Green, of Simply Sugar and Gluten-Free, for Peanut Butter & Co. Click here to buy the Old Fashioned Smooth peanut butter.

    "Though these are the perfect kid-sized cupcakes, they’re decadent enough for adults. Their light and fluffy texture ensures that you can serve these cupcakes with confidence knowing that they’ll please even the pickiest of eaters. I took these gluten-free, refined sugar-free treats to share at a meeting of people who don’t have any diet restrictions and got a thumbs-up from everyone. The secret is to cream the butter and palm sugar by adding the sugar very slowly and letting it incorporate between additions." -- Amy Green

    Ingredients

    Makes: cupcakes

    Directions

    For the Cupcakes: Preheat oven to 350°F. Line a mini-muffin tin with paper liners. Lightly mist the liners with cooking spray.

    In the bowl of your stand mixer fitted with the paddle attachment, whip the butter on medium until light and fluffy. Add ½ cup of the palm sugar in 3 additions, allowing sugar to incorporate between each addition. The palm sugar will not ‘melt’ like regular sugar. Scrape bowl down as necessary. Beat the Old Fashioned Smooth peanut butter into the butter mixture in two additions, again making sure it incorporates fully between additions.

    Add eggs one at a time, incorporating between each addition. Add vanilla and remaining ¼ cup palm sugar gradually. Beat until light and fluffy.

    Whisk together the gluten-free baking & pancake mix, baking powder, and kosher salt. Add the flour and milk to the batter in three parts, starting and ending with the flour. Use a small cookie scoop or two teaspoons to fill cupcake liners ¾ of the way.

    Bake for 12–15 minutes, rotating pan half way through. Let cool for a couple of minutes in pan and then transfer to a wire rack to cool completely. Top with Pumpkin Cream Cheese Frosting once completely cool.

    For the Frosting: Whip cream cheese until light and fluffy. Add heavy cream in two parts and whip until soft, not stiff, peaks form. Place pumpkin puree on a quadruple layer of clean paper towels and spread thinly allowing towel to absorb excess moisture. Repeat if necessary. Scrape pumpkin puree from towel with a rubber spatula. Add pumpkin puree and sweetener to cream cheese mixture and beat until incorporated. Use immediately or refrigerate until needed. This frosting thickens after being refrigerated and works best if used cold.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    5 Comments

    Filter by:
    kelp0op

    Sounds delicious however, I found a recipe quit similar to this http://wwww.gourmetrecipe.com also provides delectable recipes that surely a winner for everyone. In addition, a mouth-watering easy French Cuisine at http://www.gourmandia.com with cooking tips and videos from the world-class Michelin.

    February 03 2012 at 11:11 PM Report abuse rate up rate down Reply
    Fgbhn

    share with you a very good website

    http://www.goodoye.com/

    love ★★★

    http://www.goodoye.com/

    very good web

    lets go★★★

    December 03 2011 at 10:03 PM Report abuse rate up rate down Reply
    redhot060

    sounds yummy!!!

    November 08 2011 at 11:05 AM Report abuse rate up rate down Reply
    Marie

    sounds and looks delightful, but it also sounds like it would take quite awhile to make.
    Will try it when I have time

    October 18 2011 at 8:50 PM Report abuse rate up rate down Reply
    slurpy0291

    hey sounds great to make.. i love to bake so i will do then sometime soon for work.

    June 26 2011 at 10:20 PM Report abuse rate up rate down Reply

    Also on AOL >>>