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

Peanut Butter Cupcakes Recipe

Publisher Photo
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
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 McCormick® Pure 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 McCormick® Pure 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

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 18, 2014

"I made these over the weekend and took them to a party. I did the same thing as "nathansgramma" and cut a well into the cupcake and piped strawberry jam inside. The frosting was extremely sticky and difficult to work with, especially when piping through a pastry bag. I, personally, wasn't very pleased with the end result, but everyone at the party loved them. I'm basing my review on my personal opnion."

MY REVIEW
Reviewed Jul. 22, 2014

"Mine didnt look as neat as the ones in the picture and had a few cracks on top which were well covered with the frosting. Great in taste although I reduced the sugar in both. I think I let them be in the oven for a few minutes longer.However fabulous recipe wish I could post a picture!"

MY REVIEW
Reviewed Jul. 21, 2014

"Very dry. I was going to send them to camp with my son but after tasting them I tossed them."

MY REVIEW
Reviewed Jul. 21, 2014

"Made these today! The cupcake received awesome reviews. The frosting even though it tasted good was too hard to spread. Added xtra milk and honey but that didn't do the trick. Cut a well in the cake and added a teaspoon of strawberry jam. Everyone thought the were better with the jam. Would make again but will work on the frosting!"

MY REVIEW
Reviewed Jul. 21, 2014

"Oh, I made these today and they are great. I am very happy wit the moist cupcakes and the frosting is so creamy and has such a good peanut butter flavor."

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