Rating: 4.5 stars 4.2
48 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0

'Kids love these rich, yummy cupcakes in school lunches or at parties,' notes Heidi Harrington of Steuben, Maine. 'They're so easy to make because the mini peanut butter cups eliminate the need to frost them.'

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

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  • 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 degrees F 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.

Nutrition Facts

242 calories; protein 4.9g; carbohydrates 33.6g; fat 10.4g; cholesterol 24.9mg; sodium 244.2mg. Full Nutrition
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