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

Peanut Butter Cupcakes Recipe

Read Reviews (12)
3.92 12
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings

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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near 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. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes. Yield: about 1-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Cupcakes in Quick Cooking July/August 2002, p10

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.

Reviews for Peanut Butter Cupcakes(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 13, 2013

These are great I love them

MY REVIEW
Reviewed Oct. 6, 2012

These are beyond amazing!! Probably one of the best cupcakes I have ever had!! My 15 year-old daughter LOVES Cupcake Wars, so she is always trying new recipes. I think the only reason anyone would complain is if they didn't use REAL butter! I have to say this is a keeper and will be made over and over again in this family! With four brothers, my daughter has plenty of taste testers and this one passed with flying colors!! LOVE IT!!

MY REVIEW
Reviewed Jun. 29, 2011

I really liked these cupcakes, I didn't have enough creamy peanut butter to put it in both the batter and the frosting, so I used chunky in the batter and creamy in the frosting. Would be better with creamy in both but they were still really good. Loved the frosting, had to add a little more powdered sugar and milk to get the consistancy I wanted but I love it!

MY REVIEW
Reviewed Oct. 27, 2010

Hopefully next time I can make them a little less dry?

MY REVIEW
Reviewed Oct. 13, 2010

Was disappointed with this one. Liked the peanut buttery cupcake, but the frosting is just "so-so". Nothing I'd make again.

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