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Peanut Butter Cupcakes

Peanut Butter Cupcakes
Peanut butter lovers can double their pleasure with these tender treats from Ruth Hutson. The Westfield, Indiana baker uses the popular ingredient in the cupcakes as well as their creamy homemade frosting.
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup peanut butter
  • 1-1/4 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup 2% milk
  • FROSTING:
  • 1/3 cup peanut butter
  • 2 cups confectioners' sugar
  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk

Directions

  • In a large bowl, cream the butter, peanut butter and brown sugar
  • until light and fluffy. Beat in egg and vanilla. Combine the dry
  • ingredients; add to creamed mixture alternately with milk, beating
  • well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-22 minutes or until a toothpick inserted near the center comes
© Taste of Home 2013

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Peanut Butter Cupcakes (continued)

Directions (continued)

  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • For frosting, in a small bowl, cream peanut butter and sugar until
  • light and fluffy. Beat in honey and vanilla. Beat in enough milk to
  • achieve a spreading consistency. Frost cupcakes. Yield: about 1-1/2
  • dozen.
Nutrition Facts: 1 cupcake equals 275 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 206 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013