I read many of the reviews raving about these cupcakes. I must say I was VERY disappointed. I bake weekly - and the peanut butter flavor just wasn't there for me. I believe this recipe needs more peanut butter flavor.

Not my favorite

Delicious! I made these on the spur of the moment, so I made quite a few substitutions: soymilk for milk; 2 tsp of baking powder for the salt, baking soda, and creme of tartar; margarine for shortening; and equal parts brown sugar and Splenda for the brown sugar. I was worried it would turn out badly, but they turned out wonderfully!

These tasted great however mine didn't rise like what was shown in the pictures. I followed the directions to a T so I am not sure what went wrong. Maybe I over mixed??

I used butter instead of shortening, a bit more peanut butter, and frosted with homemade chocolate fudge frosting. Delicious! They tasted like a peanut butter cookie in cupcake form. Thank you for this recipe!

I made these after having pb cupcakes from Sprinkles and was having a craving. I substituted lemon juice for cream of tartar and added chocolate chips into the batter. Topped with chocolate frosting and they were awesome!!

I just finished making this recipe and boy, do these taste some kinda good! I read the reviews prior to baking so I exchanged the shortening for veg. oil. I bumped up the taste by adding an extra 1/4 cup of peanut butter, an extra teaspoon of vanilla and I stirred in reeses peanut butter chips right before filling the muffin tins. I plan to frost them w/chocolate, but the one I just ate was w/out frosting and it was Oh, so good!

These were so good - light,fluffy and moist. Even people who "don't really like paenut butter" loved these. I covered them with homemade chocolate frosting and Reeses Pieces crumbles. Yum Yum.

This is a great recipe! I followed it to the letter. The only reason I gave 4 stars was because they did come out sort of crumbly on the outside. They were less like a cupcake and more like a muffin. That being said, this was the first time I've EVER made homemade cupcakes so I'm pretty sure I undermixed or overmixed. I encourage everyone to give this a try, I don't understand some of the other bad reviews.

We substituted trans-free margarine for shortening and halved the sugar. More like muffins, but still excellent, especially with Rich Chocolate Frosting from this site!

For some reason, mine turned out very dry.

These were spectacular!!I substitued veg oil for the shortening and added chocolate chips. I also used a Peanut Butter buttercream frosting. I took them to work and they received rave reviews.

Wow, these cupcakes were fantastic! I made them maybe two days ago and they're already all gone. I made them with Chocolate Frosting l like someone else suggested and they went together great! Definitely going to make these again.

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.

Freaking Yummy!! A new family favorite. I put a heaping spoonful of melted peanut butter in the choc frosting.. PERFECT!