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Peanut Butter Cupcakes


"My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!"
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22 m servings 209 cals
Original recipe yields 24 servings (24 cupcakes)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 291
  1. 356 Ratings

Most helpful positive review

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 fa...

Most helpful critical review

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, c...

Most helpful
Most positive
Least positive

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 fa...

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

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 pean...

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...

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 foll...

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.

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 t...

Wow! These turned out perfectly. They rose beautifully and had a very intense peanut butter flavor. I chopped up some Reese's peanut butter cups I had sitting in the fridge and added that to ...

They were amazing.... When I made the 1st batch.. you could barely taste the peanut butter and it was a bit dry.. so in the second batch I put 1 1/2 cups of peanutt butter and 1/2 a cup of short...