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Peanut Butter Cup Cupcakes Recipe
Peanut Butter Cup Cupcakes Recipe photo by Taste of Home

Peanut Butter Cup Cupcakes Recipe

Read Reviews (9)
4.6 9
Publisher Photo
"Kids love these rich, yummy cupcakes in school lunches or at parties," notes Heidi Harrington of Steuben, Maine. "They're so easy to make because the mini peanut butter cups eliminate the need to frost them."
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 1/3 cup shortening
  • 1/3 cup peanut butter
  • 1-1/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 16 miniature peanut butter cups

Nutritional Facts

1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  2. Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.
Originally published as Peanut Butter Cup Cupcakes in Quick Cooking July/August 1999, p52

Nutritional Facts

1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Peanut Butter Cup Cupcakes(9)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 9, 2013

I just made a test batch of these cupcakes. They turned out fantastic. I will definitely make these for an upcoming bake sale. I love that they don't need frosting so they will be easier to wrap for the sale.

MY REVIEW
Reviewed Feb. 12, 2012

Because of peanut allergy could you use cream cheese instead of peanut better????

MY REVIEW
Reviewed Nov. 4, 2011

I just made these cupcakes today. They are really easy to make and just as good. They taste a lot like blond brownies, they are so fluffy and moist! They looked exactly like the picture- will make again.

MY REVIEW
Reviewed Jul. 7, 2011

These baked up beautifully and looks just like the picture...Taste great!!! I did make a chocolate peanut butter icing for some of the cupcakes...Thank you Heidi for sharing they are a keeper!!!

MY REVIEW
Reviewed Sep. 18, 2010

I made these for a bake sale because they didn't need frosting. I followed the recipe exactly, but the peanut butter cup sank to the bottom of the cupcake, so I had to frost them anyway. They tasted great, but did not look like the picture at all.

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