peanut butter cupcakes

sbusch21
sbusch21 Posts: 43
edited September 23 in Recipes
Does anyone have a semi-healthy peanut butter cupcake recipe?

Replies

  • JJMS
    JJMS Posts: 42 Member
    Well its not a cupcake but it involves PB and they are awesome......

    Taste just like frozen peanut butter cups! Yum!

    2 tbs peanut butter
    1 small container fat free whipped topping
    Sugar free chocolate syrup

    Directions

    Mix whipped topping and peanut butter
    Divide into 12 lined muffin cups
    drizzle with sugar free chocolate syrup
    freeze
  • bluemartini6
    bluemartini6 Posts: 81
    Bump. Sounds good!
  • chickadee2010
    chickadee2010 Posts: 1,389 Member
    That does sound good!
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Peanut Butter-Fudge Cups

    Yield: 2 dozen (serving size: 1 cup)

    Ingredients
    Crust:
    1/4 cup chunky peanut butter
    3 tablespoons brown sugar
    2 tablespoons chilled butter, cut into small pieces
    1 1/2 tablespoons corn syrup
    1 cup all-purpose flour
    1/8 teaspoon salt
    3 tablespoons cold water
    Cooking spray
    Filling:
    2/3 cup packed brown sugar
    2 tablespoons unsweetened cocoa
    2 tablespoons semisweet chocolate chips
    1 tablespoon butter
    3 tablespoons 1% low-fat milk
    2 tablespoons all-purpose flour
    1 large egg
    2 teaspoons powdered sugar
    Preparation
    Preheat oven to 350°.

    To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

    Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

    To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

    Nutritional Information
    Calories:92 (33% from fat)
    Fat: 3.4g (sat 1.4g,mono 1.3g,poly 0.5g)
    Protein:1.7g
    Carbohydrate:14.6g
    Fiber: 0.5g
    Cholesterol: 13mg
    Iron: 0.6mg
    Sodium: 48mg
    Calcium: 13mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Peanut Butter and Jelly Muffins

    Yield: 1 dozen (serving size: 1 muffin)

    Ingredients
    1 cup all-purpose flour (about 4 1/2 ounces)
    3/4 cup whole wheat flour (about 3 1/2 ounces)
    1/4 cup granulated sugar
    1/4 cup packed dark brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 1/4 cups fat-free milk
    1/3 cup creamy peanut butter
    1/4 cup egg substitute
    2 tablespoons butter, melted
    1 teaspoon vanilla extract
    Cooking spray
    1/4 cup strawberry jam
    Preparation
    Preheat oven to 400°.

    Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

    Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

    Nutritional Information
    Calories:
    185 (28% from fat)
    Fat:
    5.8g (sat 2g,mono 2.3g,poly 1.2g)
    Protein:
    5.2g
    Carbohydrate:
    29.4g
    Fiber:
    1.6g
    Cholesterol:
    5.6mg
    Iron:
    1.2mg
    Sodium:
    288mg
    Calcium:
    113mg
  • ajbeans
    ajbeans Posts: 2,857 Member
    Bump
  • debruhf
    debruhf Posts: 196 Member
    YUMMY!
  • MJ5898
    MJ5898 Posts: 1,549 Member
    bump! love me some PB! :tongue:
  • kelika71
    kelika71 Posts: 778 Member
    bump
  • Buttsmom
    Buttsmom Posts: 351 Member
    Bump
  • frenchfri87
    frenchfri87 Posts: 196 Member
    PEANUT BUTTER DREAM BARS from the "cook yourself thin" cookbook and tv show..

    Serves 8
    Calories per serving: 157

    1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor
    1/2 cup old-fashioned oats
    1/3 cup confectioners’ sugar
    1/2 teaspoon salt
    3 tablespoons unsalted butter, melted and cooled
    1/4 cup creamy reduced-fat peanut butter
    1 1/2 ounces reduced-fat cream cheese, room temperature
    2 teaspoon pure vanilla extract
    2 tablespoons semisweet chocolate chips, melted

    1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.

    2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.


    3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.

    4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
  • sundaysurf
    sundaysurf Posts: 72 Member
    Bump!
  • fitnesspirateninja
    fitnesspirateninja Posts: 667 Member
    Man, I clicked on this thread so fast! I'm looking forward to trying some of these.
  • TracieJ65
    TracieJ65 Posts: 645 Member
    Bump
  • SoldierWife99
    SoldierWife99 Posts: 75
    Well its not a cupcake but it involves PB and they are awesome......

    Taste just like frozen peanut butter cups! Yum!

    2 tbs peanut butter
    1 small container fat free whipped topping
    Sugar free chocolate syrup

    Directions

    Mix whipped topping and peanut butter
    Divide into 12 lined muffin cups
    drizzle with sugar free chocolate syrup
    freeze
    I am so excited to make these!
  • erikaj819
    erikaj819 Posts: 123
    bump :)
  • tpycha126
    tpycha126 Posts: 217 Member
    Bump
  • austadfever
    austadfever Posts: 1
    i like those things u butter peanut butter mix it up and shake but into a tray and then cook it for 20 minjs
  • chickadee2010
    chickadee2010 Posts: 1,389 Member
    Peanut Butter Fudge Cups are in the oven right now! I finally got to make them.
  • mrogus
    mrogus Posts: 94
    bump
  • juleslianne
    juleslianne Posts: 45
    bump! :drinker:
  • kludwig04
    kludwig04 Posts: 13 Member
    bump
  • sweetheart03622
    sweetheart03622 Posts: 928 Member
    Bump!
  • natosha
    natosha Posts: 2
    peanut butter is my faaaavorite. mmmm...:bigsmile:
  • mirahonthawall
    mirahonthawall Posts: 236 Member
    omg bump!
  • Jax67
    Jax67 Posts: 323 Member
    bump :drinker:
  • skywalker
    skywalker Posts: 1,533
    ...tag...
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