Muffin Pan Bakery Delicious Desserts
A delightful assortment of mini desserts made in a muffin pan, perfect for any occasion and sure to please both kids and adults.
Ingredients
Peanut Butter Cups
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 24 pieces mini peanut butter cups
Caramel Apple Crisp Bites
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 12 tablespoons butter, melted
- 4 cups peeled, cored, and chopped apples
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 1/4 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Caramel sauce
Mini Cupcakes
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened to room temperature
- 1 large egg, room temperature
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1/4 cup whole milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 teaspoon salt
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- Colorful sprinkles, optional garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin pan.
Peanut Butter Cups
- Cream together the brown sugar, granulated sugar, peanut butter, shortening, and butter. Add the egg and mix well.
- In another bowl, combine the flour, salt, baking soda, and baking powder; gradually add the dry ingredients to the creamed mixture.
- Fill each muffin cup with batter and insert a mini peanut butter cup into the center.
- Bake for 12-15 minutes.
Caramel Apple Crisp Bites
- Mix the graham cracker crumbs, powdered sugar, and melted butter in a bowl.
- Press the mixture into the muffin cups.
- In another bowl, toss the apples with sugar, brown sugar, flour, cinnamon, and nutmeg.
- Fill the muffin cups with the apple mixture and drizzle with caramel sauce.
- Bake until the apples are tender, about 15-20 minutes.
Mini Cupcakes
- Whisk together the cake flour, baking powder, salt, and baking soda.
- Beat the sugar and butter together, then add the egg, sour cream, and vanilla. Gradually mix in the dry ingredients, alternating with the milk.
- Fill cupcake liners and bake for 15-20 minutes.
Vanilla Buttercream Frosting
- Beat the softened butter and salt, gradually mixing in the powdered sugar.
- Add the vanilla and heavy cream, beating until smooth.
- Frost the cooled cupcakes and add sprinkles if desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can freeze them for up to three months. Thaw before serving.
To keep cupcakes light and fluffy, do not overmix the batter. Variations can include swapping ingredients such as using almond butter or different fruits for the apple crisp bites.
To keep cupcakes light and fluffy, do not overmix the batter. Variations can include swapping ingredients such as using almond butter or different fruits for the apple crisp bites.