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Peanut Butter Cup Cupcakes

 Peanut Butter Cup Cupcakes
Kids love these rich, yummy cupcakes in school lunches or at parties. They're so easy to make because the mini peanut butter cups eliminate the need to frost the cupcakes. —Heidi Harrington, Steuben, Maine
16 ServingsPrep: 15 min. Bake: 25 min. + Cooling


  • 1/3 cup shortening
  • 1/3 cup peanut butter
  • 1-1/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 16 miniature peanut butter cups


  • 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.
  • 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.

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Peanut Butter Cup Cupcakes (continued)

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.