Peanut Butter Cupcakes Recipe -
Peanut Butter Cupcakes Recipe
  • READY IN 22 mins

Peanut Butter Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    22 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
Jan 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!

Nov 12, 2007

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

Feb 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!!

Apr 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.

Apr 28, 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.

May 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.

Oct 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.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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