Peanut butter cupcakes recipe

Peanut butter lovers can double their pleasure with these tender sweet delights that have a creamy frosting top.

From Reader's Digest Cookbooks

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Quantity: 18 MAKES Servings
Prep Time: 20 min. Bake 20 min. + cooling
Nutrition Facts:
1 cupcake equals 275 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 206 mg sodium, 42 g carbohydrate, 1 g fibre, 5 g protein.

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Ingredients

1⁄3 c butter, softened
1⁄2 c peanut butter
1 - 1/4 cups packed brown sugar
1 egg
1 t vanilla extract
2 c all-purpose flour
1⁄2 t salt
1⁄2 t baking powder
1⁄2 t baking soda
1⁄4 t ground cinnamon
3⁄4 c milk
FROSTING:
1⁄3 c peanut butter
2 c icing sugar
2 t honey
3 to 4 tablespoons milk

Preparation

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

2. Fill paper-lined muffin cups two-thirds full. Bake at 180° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

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