Rating: 4 stars 3.8
57 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 4

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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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  • For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.

Tips

Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nutrition Facts

275 calories; protein 5.3g; carbohydrates 42.7g; fat 10.1g; cholesterol 20.4mg; sodium 201.1mg. Full Nutrition
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