Nutter Butter Cupcakes Recipe
Delicious Nutter Butter Cupcakes perfect for birthday parties or any day!
- 3 C powdered sugar
- 1/2 C sweet cream soft
- 2 TBSP heavy cream
- 4 TBSP Creamy peanut butter
Preheat oven to 350 degrees.
Prepare cupcake baking tins.
Sift to combine flour, baking powder, salt and 2 TBSP of cinnamon in a bowl.
Cream the yogurt, butter and sugar together in a mixing bowl. Mix with electric mixer on low.
Test to make sure texture is smooth.
Add eggs, one at a time, in with the yogurt and sugar mixture.
Beat until all is combined on medium.
Add vanilla to the eggs, yogurt and sugar mixture.
Mix just to combine.
Add milk…beat slowly.
Add crushed Nutter Butter cookies.
Stir to blend crushed cookies into batter.
Bake at 350 degrees for 15-18 minutes.
Allow to cool for 10 minutes.
Remove to a wire rack to completely cool.
In stand mixer, mix the 1/2 C sweet cream with the powdered sugar.
Mix until sweet cream and powdered sugar look with small pebbles.
Add heavy cream.
Mix in the heavy cream until thoroughly blended.
Test to see if the prepared frosting can stand while forming stiff peaks.
If not mix in 1/2 C powdered sugar.
Test again for stiff peaks.
If not add 1/2 C powdered sugar.
Add creamy peanut butter
Scoop frosting into a pastry bag with a large frosting tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Place a Nutter Butter cookie in the center of the frosting.
Calories: 452kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 181mg | Potassium: 159mg | Fiber: 3g | Sugar: 49g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg