Peanut Butter Cupcakes

By nancyjcanzi

Ingredients

• 2 cups brown sugar
• 1/2 cup shortening 1 cup peanut butter
• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 pinch salt

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
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.
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.
Nutritional Information
Amount Per Serving Calories: 209 | Total Fat: 10.5g | Cholesterol: 19mg Powered by ESHA Nutrient Database
Nutritional Information
Peanut Butter Cupcakes
Servings Per Recipe: 24

Amount Per Serving

Calories: 209

Total Fat: 10.5g
Cholesterol: 19mg
Sodium: 134mg
Total Carbs: 24.8g
Dietary Fiber: 1g
Protein: 5.1g
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