Peanut Butter Cupcakes

Peanut Butter Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup butter, softened

  • ½

    cup peanut butter

  • 1-¼

    cups packed brown sugar

  • 1

    egg

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • ½

    teaspoon salt

  • ½

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • ¼

    teaspoon ground cinnamon

  • ¾

    cup 2% milk

  • FROSTING:

  • cup peanut butter

  • 2

    cups confectioners' sugar

  • 2

    teaspoons honey

  • 1

    teaspoon vanilla extract

  • 3 to 4

    tablespoons 2% milk

Directions

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 cream mixture alternately with milk, beating well after reach addition. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 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. 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. Yield: About 1-1/2 dozen


Nutrition

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