Skip to main content New<> this month
Get the Allrecipes magazine

Peanut Butter Cupcakes

Rated as 4.18 out of 5 Stars
2

"My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!"
Added to shopping list. Go to shopping list.

Ingredients

22 m servings 209
Original recipe yields 24 servings (24 cupcakes)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  2. 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.
  3. 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


Per Serving: 209 calories; 10.5 24.8 5.1 17 118 Full nutrition

Explore more

Reviews

Read all reviews 300
  1. 366 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 fa...

Most helpful critical review

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, c...

Most helpful
Most positive
Least positive
Newest

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 fa...

I used 2 teaspoons of lemon juice instead of cream of tartar. they turned out very tasty and moist!

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 pean...

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...

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 foll...

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.

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 t...

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 ...

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 short...