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Peanut Butter Cupcakes

 Peanut Butter Cupcakes
Peanut butter lovers can double their pleasure with these treats. I use the popular ingredient in the cupcakes as well as their creamy homemade frosting. —Ruth Hutson, Westfield, Indiana
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

2 of 2

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.
Nutritional 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.