Peanut Butter Cup Cupcakes Recipe
- 1/3 cup shortening
- 1/3 cup peanut butter
- 1-1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon 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
- 1. 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.
- 2. 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.
1 each: 238 calories, 10g fat (3g saturated fat), 29mg cholesterol, 260mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 5g protein.
Reviews for Peanut Butter Cup Cupcakes
"It works just as well if you push a peanut butter cup into the cupcake just as it comes out of the oven. This way they don't melt in the oven. SJS9"
"Really good cupcakes! I love all things peanut butter so I increased the peanut butter to 1/2 cup. Absolutely delicious and these are great to send into school with the little ones for the birthday treat for the class."
"I agree with mindtraveler...can't pack this kind of food in their school lunch. Sad. These look delicious so I have given 5 stars as I will have these on my list for when the grands come to visit."
"I've made cupcakes like this before but without adding peanut butter. My granddaughter is allergic to peanuts so I used Rollo chocolate covered caramels in place of the peanut butter cups. Different taste but same idea and she loved them."
"Make with Brownie Mix - they are even better."
"These look yummy, however taking them to school with the "school police" will probably dump them as having to many calories! Wish they would mind thier own business! Anything over 200 calories is a no no, at least in Ohio."
"Re: Black Lady's concern about allergies. I understand about peanut allergies, as our twin daughters have it. However, substituting cream cheese for peanut butter doesn't address the peanut butter cups in the center. Substituting for that ingredient then changes the cupcake to a "Not Peanut Butter Cupcake. Kind of defeats the purpose, however. If you're not allergic to almonds or hazelnuts, then perhaps almond or hazelnut butter would suffice with a chocolate candy with one of those nuts in the center. Good luck. I haven't tried this recipe but I'm submitting a 5-star rating because of the concept and to submit a review."
"These are one of my son's faves; for a quicker version, I sometimes use a package of peanut butter cookie mix instead. Roll into a ball and plop in a RPB cup. Yum!"
"I just made a test batch of these cupcakes. They turned out fantastic. I will definitely make these for an upcoming bake sale. I love that they don't need frosting so they will be easier to wrap for the sale."
"Because of peanut allergy could you use cream cheese instead of peanut better????"
"I just made these cupcakes today. They are really easy to make and just as good. They taste a lot like blond brownies, they are so fluffy and moist! They looked exactly like the picture- will make again."
"These baked up beautifully and looks just like the picture...Taste great!!! I did make a chocolate peanut butter icing for some of the cupcakes...Thank you Heidi for sharing they are a keeper!!!"
"I made these for a bake sale because they didn't need frosting. I followed the recipe exactly, but the peanut butter cup sank to the bottom of the cupcake, so I had to frost them anyway. They tasted great, but did not look like the picture at all."
"These are perfect for sending off to my college freshman....no icing mess. Perfect & tasty!"
"These are so good! These taste like a big, soft peanut butter cookie with a Reese's in it. This is a great way to use up that Halloween candy, too. My family loved these and my kids ask for these in their lunch boxes. I did not like them as much while they were still warm, but much better after they cooled for a long time. Thanks for sharing this great recipe."
"I baked these for my college grandson and his swim team. I made 50+ and my carrier came back empty. The kids loved them."