Reviewed: Apr. 22, 2012

Oh man. I can't speak for the glaze as I didn't have enough peanut butter for that too, but this cake is awesome. I followed the recipe exactly for the actual cake,(except I only had creamy...chunky would be delicious!), and it was super moist and amazing. Just a side note, I only had natural peanut butter (peanuts and salt only), and it worked great. Just a note, I also threw in some chocolate chips (though it didn't need them...I just like them), and I paired it with this banana frosting recipe.

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Reviewer:

kbb

Reviewed: Feb. 24, 2012

Awesome! cut the recipe in half and ommitted the glaze. Im on weight watchers and the cupcakes were only 3 points a piece! half of recipe will make 23 cupcakes. Love it and the cupcakes are moist and delicious without the glaze.

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Reviewer:

kbracey

Reviewed: Jan. 6, 2012

AWESOME! I messed up and didn't boil the first batch of glaze long enough so i took a toothpick and punctured holes through the whole cake then poured the runny glaze on the cake as soon as i took out of the oven. Then a made a new batch of glaze and poured over the cooled cake. Best mistake i ever made. lol Putting holes in the cake and letting the glaze seep into it made the cake even better.

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Reviewer:

Tazna

Cooking Level: Intermediate

Home Town: Wasola, Missouri, USA

Reviewed: Jan. 3, 2012

This cake is wonderful for the peanut butter lovers & even those that aren't. It makes a very moist cake. I made it with all milk (no water & no buttermilk since hubby threw it out), and smooth peanut butter. I also used olive oil in place of the vegetable oil. The next time I make it I'll try my own peanut butter frosting recipe I came up with years ago. Delicious with a glass of milk!

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Reviewer:

1spartamom

Reviewed: Nov. 22, 2011

Important! Don't make the frosting/glaze until you've pulled out the cake and are ready to frost! It's a very thin layer over the top of the cake and you need to it be hot and liquid when you do it or the glaze will harden and it will be too hard to do. I had to reheat mine and the frosting wasn't as perfect.

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Reviewer:

Wildeboar

Cooking Level: Expert

Reviewed: Sep. 28, 2011

I just love this cake, I hate to make it cause I eat too much of it.

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Reviewer:

Bonnie

Reviewed: Sep. 21, 2011

I recently used this recipe to make peanut butter cup cupcakes, as I have found that my former recipe produces cupcakes that are quite dry. Even though I had not made peanut butter cup cupcakes for several months, my family instantly noticed a positive difference in these cupcakes. They were praised for being extra-moist and having good peanut butter flavor.

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Reviewer:

Karina

Reviewed: Sep. 4, 2011

This cake is very good however our personal preference is a fluffier frosting. Here is the recipe we use. 1/2cup softened butter ( no substitutions) 1cup creamy peanut butter 4 cups confectioners sugar 1/3 cup whipping cream, unwhipped 2 teaspoons vanilla Beat butter with peanut butter and vanilla until light and fluffy Beat in whipping cream until combined Add 1/2cup confectioners sugar to start Then beat in remaining confectioners sugar Adding little by little until desired consistency.

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Reviewer:

KimberlyKay

Reviewed: Jul. 24, 2011

I made this cake today, it was wonderful very moist and not to sweet, thanks shared it with some of my adopted marine sons that are home and they loved it.

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Reviewer:

Barb Malone

Reviewed: Jul. 13, 2011

Easy and best ever! Some PB cakes are too dry or don't have enough PB taste. This one is super moist and perfect flavor. I did follow advice of previous reviews by using milk instead of water and PB instead of oil. I will use this recipe for years to come :)

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