Countertop cupcake baker recipes how to#
Countertop cupcake baker recipes free#

Transfer the frosting to a piping bag (1M Wilton) and decorate the cupcakes.

Add the milk to the frosting, and beat for about 1 minute or until the frosting is fluffy.

Add the salt and powdered sugar in 1/2 cup increments at a time beating until the mixture is smooth.

In a large mixing bowl beat together the peanut butter and butter with a hand mixer until creamy.

Remove the cupcakes from the oven and allow to cool completely on a wire rack.

Bake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Fill the prepared cupcake liners about ⅔ full.

Beat in the vanilla, sour cream, and buttermilk until evenly mixed.

Add the eggs one at a time, beating well between each addition and scraping down the sides as needed.

Mix the peanut butter into the dough until equally blended.

Add the melted butter and oil to the flour mixture, beating until blended.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.

Lightly spray the cupcake liners with nonstick cooking spray.

Prepare two muffin pans with cupcake liners.

Countertop cupcake baker recipes free#

To cut the carbs use sugar alternative like golden monk fruit and erythritol for the sweetener and sugar free chocolate chips like ChocZero brand.Homemade chocolate frosting would also taste amazing on top of these cupcakes.You will use 1/4 cup of this homemade buttermilk. To make a homemade buttermilk add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with milk up to the 1 cup mark, and let sit for 5 minutes or until milk thickens.If you are not a fan of peanut butter, you can leave it out of the batter and use a cream cheese frosting, or a vanilla buttercream frosting instead.Add 1/2 cup of chopped peanuts to the batter or sprinkle on top after baking if you want to add a little crunch.Use dark chocolate chips instead of mini chips for a deeper chocolate flavor.If you would like to change up the recipe a bit, here are some possible substitutions and additions. These homemade cupcakes pair so well with just about any meal, but one of my favorite meals to serve with them is these Air Fryer Spicy Pork Tacos and a side of this Easy Pineapple Coleslaw. Transfer the frosting to a piping bag and decorate the cupcakes. Add the milk to the frosting, scraping down the sides, and beat for about 1 minute or until the frosting is fluffy. Add the salt and powdered sugar in 1/2 cup at a time beating until the mixture is smooth. In a large mixing bowl beat together the peanut butter and butter with a hand mixer until creamy. Remove the cupcakes from the oven and allow to cool completely on a wire rack. Step 9: Bake the chocolate chip cupcakesīake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean. STEP 6 STEP 7 Step 8: Fill the cupcake linersįill the prepared cupcake liners about ⅔ full. Step 7: Fold in the chocolate chipsįold in the chocolate chips.

STEP 4 STEP 5 Step 6: Mix in the remaining wet ingredientsīeat in the vanilla, sour cream, and buttermilk until evenly mixed. Step 5: Add the eggsĪdd the eggs one at a time, beating well between each addition and scraping down the sides as needed. Mix the peanut butter into the dough until equally blended. STEP 2 STEP 3 Step 4: Stir in peanut butter Step 3: Add the butter and oilĪdd the melted butter and oil to the flour mixture, beating until blended.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Step 2: Whisk together the dry ingredients Let’s get baking! Step 1: Preheat the oven and prepare baking pans They’re perfectly sweet without the peanut butter frosting. You can leave the frosting off if you would like. Making these homemade moist cupcakes are so simple.

Countertop cupcake baker recipes how to#

How to Make Easy Chocolate Chip Cupcakes From Scratch