Peanut Butter Cupcakes with Peanut Butter Frosting and Chocolate Ganache
Blueberry Cupcakes with Maple Brown Butter Frosting
Ingredients
Ingredients
Cupcakes
- 1 cup Flour
- 1/2 tsp baking soda
- pinch salt
- 1 stick butter
- 1 cup sugar
- 1 egg
- 1/2 tsp almond extract
- 1/4 tsp vanilla
- 1/2 cup sour cream
- apricot preserves
Frosting
- 8 oz mascarpone
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- toasted almonds
Servings: cupcakes
Instructions
Cupcakes
- Mix flour, baking soda, and salt.
- In a separate bowl, cream butter and sugar on medium until light and fluffy.
- Reduce speed to low and add almond extract, vanilla, and egg.
- Stir in sour cream.
- Add flour mixture.
- Fill cupcake liners 1/3 full.
- Place a spoonful of preserves in the center.
- Cover with batter.
- Bake at 350 for 20 minutes, or until toothpick comes out clean.
Frosting
- Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and sprinkly with almonds.
Recipe Notes
This recipe is part of our cupcake collection. Â Within this collection you will find over 30 different recipes to impress all your friends.
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Original recipe can be found here
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