My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.

    Advertisement
  • In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.

  • Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

209 calories; 5.1 g protein; 24.8 g carbohydrates; 16.7 mg cholesterol; 117.7 mg sodium. Full Nutrition

Reviews (307)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2005
I'm honored to give the first review of this fabulous recipe! These cupcakes were simple to make and came out so moist and flavorful. I ended up with 30 of the best cupcakes I've ever had. My family and coworkers called them fabulous but I call them evil....cause I can't stop eating them! I used the Chocolate Frosting 1 recipe that I found on this site. I highly recommend this one you won't be disappointed. Read More
(230)

Most helpful critical review

Rating: 1 stars
01/12/2009
I have many years of experience with baking and this is the first time I wanted to throw the end product away. First there was too much batter for 24 cupcakes. I had to fill them too full causing them to spill over the cupcake liners. Second they did not raise like cupcakes should; they came out of the oven flat. Third I had to bake them about 15 minutes longer than the recipe stated in order for them to be fully baked. Fourth when I tried to remove them from the pan the tops (that were baked out over the liners) just fell off. They tasted okay but not good enough to make again even if I wouldn't have had the above-mentioned problems. I dont' understand how this recipe got such good ratings. I rely on the ratings to decide which recipes I will try. This was certainly a dud! I'm really miffed that I wasted my ingredients and my time! Read More
(16)
375 Ratings
  • 5 star values: 206
  • 4 star values: 93
  • 3 star values: 38
  • 2 star values: 19
  • 1 star values: 19
Rating: 5 stars
04/26/2005
I'm honored to give the first review of this fabulous recipe! These cupcakes were simple to make and came out so moist and flavorful. I ended up with 30 of the best cupcakes I've ever had. My family and coworkers called them fabulous but I call them evil....cause I can't stop eating them! I used the Chocolate Frosting 1 recipe that I found on this site. I highly recommend this one you won't be disappointed. Read More
(230)
Rating: 4 stars
11/12/2007
I used 2 teaspoons of lemon juice instead of cream of tartar. they turned out very tasty and moist! Read More
(190)
Rating: 5 stars
02/12/2008
Wow!! I didn't expect to like these as much as I do. They're not to sweet and they are moist. I did make some changes as suggested by other reviews and some of my own. I used all natural peanut butter used 1/2 apple sauce and 1/2 oil no shortening and used 1 cup whole wheat flour and the balance in all-purpose. These are definately a keeper!! Thanks for the wonderful recipe!! Read More
(142)
Advertisement
Rating: 5 stars
04/03/2008
Yum! After reading through some other reviewers' suggestions I used 1/2 cup oil and 1/2 cup apple sauce in place of the shortening. And by accident I only used 1 cup of brown sugar. I didn't notice a lack of sweetness by any means; perhaps the sweetness in the applesauce balanced this out. The cupcakes came out moist with a delicious peanut butter flavor not overpowering. I frosted them with milk chocolate frosting and my peanut butter-loving fiance said they were "the best food" he has ever had! I put about 10 of the cooled cupcakes (w/o frosting) in a ziplock bag and froze them. To thaw simply take cupcakes out of the bag about 45 minutes before you want to eat them. Tasted so fresh and moist! I will definitely make these again. Read More
(110)
Rating: 5 stars
04/29/2007
These turned out great! As per one of the user comments I added chopped reese peanute butter cups to it. I also iced it with chocolate ganache and added a couple of reeses pieces on top. I followed the reciped for 24 servings but it yielded 32 regular sized cupcakes. They wered delish! And even more so after 6-8 hours. So I would recommend making them in the morning for the evening or allowing them to sit overnight. Read More
(100)
Rating: 4 stars
05/04/2007
Excellent however I would advise against not using cupcake papers. I opted to grease the first batch with shortening disaster they are so moist that the bottoms stuck to holder. Read More
(70)
Advertisement
Rating: 5 stars
10/19/2007
I absolutely love these. So does my husband. Had to use oil in leiu or shortening but everything else is the same. I used Adams natural peanut butter for a strong flavor. I've made these three times in the past week! They're great with chocolate buttercream frosting. Read More
(50)
Rating: 5 stars
08/02/2005
Wow! These turned out perfectly. They rose beautifully and had a very intense peanut butter flavor. I chopped up some Reese's peanut butter cups I had sitting in the fridge and added that to the batter before spooning into the tins. Once they were baked and cooled I frosted these pretty cupcakes with my own milk chocolate buttercream. Yummmm. Thanks for this great recipe! Read More
(33)
Rating: 5 stars
06/15/2011
They were amazing.... When I made the 1st batch.. you could barely taste the peanut butter and it was a bit dry.. so in the second batch I put 1 1/2 cups of peanutt butter and 1/2 a cup of shortening Read More
(30)
Rating: 1 stars
01/12/2009
I have many years of experience with baking and this is the first time I wanted to throw the end product away. First there was too much batter for 24 cupcakes. I had to fill them too full causing them to spill over the cupcake liners. Second they did not raise like cupcakes should; they came out of the oven flat. Third I had to bake them about 15 minutes longer than the recipe stated in order for them to be fully baked. Fourth when I tried to remove them from the pan the tops (that were baked out over the liners) just fell off. They tasted okay but not good enough to make again even if I wouldn't have had the above-mentioned problems. I dont' understand how this recipe got such good ratings. I rely on the ratings to decide which recipes I will try. This was certainly a dud! I'm really miffed that I wasted my ingredients and my time! Read More
(16)