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Peanut Butter Cup Cupcakes

By: Heidi Harrington

"'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.'"

Rate/Review | Read Reviews (39)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

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

Directions

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.
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.