PEANUT BUTTER CREAM CHEESE FILLING FOR CUPCAKES RECIPES

WHIPPED PEANUT BUTTER CREAM CHEESE FILLING

Whipped Peanut Butter Cream Cheese Filling image

This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!

Provided by Gracie

Total Time 0S

Yield 3

Number Of Ingredients 4

Ingredients

8 oz Full Fat Cream Cheese (This is one package Philadelphia Cream Cheese)
1 1/2 cup powdered sugar, sifted
3/4 cup peanut butter
1 cup heavy cream

Steps:

Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
Makes about 3 cups.

PEANUT BUTTER CHOCOLATE CUPCAKES RECIPE: HOW TO MAKE IT

Peanut Butter Chocolate Cupcakes Recipe: How to Make It image

I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. —Julie Small, Claremont, New Hampshire

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 21

Ingredients

3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 394mg sodium, CarbohydrateContent 75g carbohydrate (55g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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