tried and true, really! if you are in a hurry, and want the kids to have something for a snack or breakfast, here you are!

Excellent! These were a real hit at a BBQ. I frosted them with raspberry frosting, but will try chocolate next time. Give them a try, you won't be sorry!

Very delicious and unique cupcake! I substituted creamy almond butter for the peanut butter due to my husband's peanut allergies, and it tasted great. I also used 1/4 c apple sauce and 1/4 c canola oil for the shortening as others had suggested, as well as 1.5 tsp lemon juice to the batter instead of cream of tartar (which I didn't have). Tastes great with whole wheat flour if you prefer. I sprinkled the cupcakes with powdered sugar and it was a very tasty dessert. Will definitely make again, and I will probably try it with chocolate icing or glaze as others have suggested! I used cooking spray instead of greasing/flouring or using liners, and the cupcakes came out easily.

it is okay flavor but does not rise with all the ingridients given in this recipe.

Good cupcakes with just the right amount of peanut butter (used Adam's natural). I did half veg. oil/half applesauce instead of the shortening and they came out nice and moist. I frosted them with "rich chocolate frosting" from this website.

These were ok. My cupcakes did not rise at all. They had good flavor and were not dry. I thought that the peanut flavor could have been more intense! Will make again. Thanks for the recipe!

perfect. made these w/the 'rich chocolate frosting' by amy via and they were a stunning victory. makes tons of cupcakes. light, not too sweet, perfectly soft and lovely. make these today.

If I could rate these 4.5 stars, I would. I've made them twice—once as written and once replacing the shortening with oil (I used grapeseed because it's tasteless). Why the switch? I always find that any cake or cupcake other than pound cake or some other dense cake is lighter, moister and fluffier when I use oil. I generally use butter for all my other baking, but oil seems to work best for me in cakes and cupcakes. These taste great topped with Rich Chocolate Frosting (add some peanut butter) and topped with a teeny, tiny PB cup (I buy them at trader joes). Everyone loves these. xoxo

These were pretty good. I think this is probably as much peanut butter flavor as you're likely to get in a cake. I found the sugar level appropriate, but added more salt (about a teaspoon) and I'm glad I did. I subbed more PB for the shortening, since commercial PB is basically shortening and peanuts. You definitely need an electric beater for this, and don't expect to incorporate much air. I think that's why a lot of folks reported not much rise--with very few bubbles to start with, the small amount of soda and acid aren't going to make a whole lot either and you won't get the light and fluffy volume you might have been hoping for. With the amount of batter, I used an ice cream disher to measure each cup, and my disher fills my normal muffin tins almost full. I thought that might be rather too full, but since the rise is small, it wasn't bad. The muffins did spread out, and the tops ended up rather like peanut butter cookies sitting on top of a little, dense cake. We like them. We didn't have any trouble with the tops breaking off, either, mostly because nothing stuck to the pan at all--used paper liners for the bottoms based on other reviews. I plan to frost them with chocolate today. I am debating popping the tops and doing an inner layer of chocolate instead of doing the tops, just to preserve the 'cookie' look they have. Anyway, pretty good unfrosted. Next time I might try changing it to add lift, maybe more egg or soda/tartar or milk.

YUM! moist and fluffy just the way i like it! i made these at 3am one night wen i couldn't sleep (not a good time to bake s/t u'll wanna eat immediately!) i had run out of milk so i very strangely decided to substitute it by melting some vanilla ice cream that was hogging my much needed freezer space! well evidently they came out delicious but maybe i'll make them again with milk just to check the difference! 5* thanks for the recipe!