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Peanut Butter Cupcakes Exps18396 Bcsd2175711d09 08 3bc Rms 8

Peanut Butter Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD: about 1-1/2 dozen.
Peanut butter lovers can double their pleasure with these treats. I use the popular ingredient in the cupcakes as well as in the creamy homemade frosting. —Ruth Hutson, Westfield, Indiana

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup peanut butter
  • 1-1/4 cups packed brown sugar
  • 1 large egg, room temperature
  • 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

  • 1. Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.

Nutrition Facts

1 cupcake: 276 calories, 10g fat (4g saturated fat), 20mg cholesterol, 206mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.

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