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Peanut Butter Cupcakes

By: Ruth Hutson

"Peanut butter lovers can double their pleasure with these tender treats from Ruth Hutson. The Westfield, Indiana baker uses the popular ingredient in the cupcakes as well as their creamy homemade frosting."

Rate/Review | Read Reviews (42)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1/3 cup butter or margarine, softened
1/2 cup peanut butter*
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup milk
FROSTING:
1/3 cup peanut butter*
2 cups confectioners' sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 tablespoons milk

Directions

In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.