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Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

"'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.'"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. 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.
  2. 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.

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Reviews

Read all reviews 39
  1. 48 Ratings

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Most helpful positive review

these were so good! Moist and delish. I followed the recipe exactly, except that I used butter instead of shortening. Also, my brown sugar, was pure sugar cane brown sugar. Turned out awesome!! ...

Most helpful critical review

I had the same texture that some others had with the cake being very crumbly. I followed the ingredients and directions as listed, so next time I will probably use butter beat the eggs in by ha...

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these were so good! Moist and delish. I followed the recipe exactly, except that I used butter instead of shortening. Also, my brown sugar, was pure sugar cane brown sugar. Turned out awesome!! ...

I loved them. Made them for my daughter's third birthday. I did ice them with peanut butter icing I made with peanut butter, some shortening and powdered sugar and them topped them with shaved ...

Thanks for this wonderful recipe! So nice to not have to ice the cupcakes! My family loved these and I plan to make lots more this weekend for a play that my daughters are involved with. I us...

These were so good and drizzle chocolate on top and makes the presentation even better!!

I changed it slightly to suit my needs. I added more peanut butter and a little more flour so it would hold a chocolate kiss in the center. It worked out great.

These turned out great! I used butter instead of shortening. I'm sending them with my husband for his work crew - you know how well men, chocolate and peanut butter go together!

These cupcakes were great! They were super moist and a nice alternative to regular cupcakes. I found that 22 minutes was the perfect amount of time. I also didn't have shortening, so I just used...

I had the same texture that some others had with the cake being very crumbly. I followed the ingredients and directions as listed, so next time I will probably use butter beat the eggs in by ha...

Well I don't know if I did something wrong, but while the flavour of these was good, the texture was extremely crumbly. I didn't use any muffin liners, and the cupcakes were really hard to get ...

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