Homemade Harvest Cupcakes
If you are planning a gathering, why not try bringing these Harvest cupcakes. Harvest time always makes me think of leaves changing on the hills. This time of year also makes me think of pumpkins, corn stalks, and sadly rain. These cupcakes are even perfect for Thanksgiving.
Equipment
- medium ice cream scooper
- large piping bag with a star tip
Ingredients
Chocolate Cupcake Ingredients:
- 1 box chocolate fudge cake mix
- 3 large eggs
- 1 ¼ cup whole milk
- ½ cup butter softened, unsalted sweet cream
Peanut Butter Frosting:
- 1 cup butter softened, unsalted sweet cream
- 1 cup peanut butter creamy
- 2 cup powdered sugar
- 1 tsp. vanilla extract
- 3 Tbsp heavy whipping cream
- 2 - 8 oz Sprinkles Sweet Tooth Fairy Fall Mix
- 12 reese peanut butter cups cut in half
Instructions
Cupcake Instructions
- Preheat oven to 350 degrees F and line a cupcake pan with liners
- Using a hand mixer, beat the cake mix, butter, milk, and eggs until combined
- Fill the cupcake liners about ¾ full
- Place into the oven and bake for 21 minutes
- Allow cooling completely on the counter
Peanut Butter Frosting:
- Using a standing mixer, beat together the butter, peanut butter, powdered sugar, heavy whipping cream, and vanilla extract until combined, smooth and fluffy.
- Scoop 1 C of the frosting into the piping bag and set aside.
- Pour the sprinkles into a bowl.
- Using the ice cream scooper, scoop frosting onto the cupcake and smooth lightly into a thick disk.
- Coat the frosting in the sprinkles
- Pipe a dollop of frosting in the center of the frosting mound.
- Place a Reese cup on top of the dollop
Nutrition
Serving: 1cupcakeCalories: 353kcalCarbohydrates: 37gProtein: 5gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 55mgSodium: 313mgPotassium: 158mgFiber: 1gSugar: 29gVitamin A: 432IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!