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Peanut Butter Cupcakes

Western.Chefs's picture
Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Milk 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Chunky peanut butter/Creamy 1⁄2 Cup (8 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Baking powder 1 Tablespoon
  Vanilla extract 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2
Directions

1. Preheat oven to 350°F. Grease twenty-four 2 1/2-inch muffin-pan cups.
2. Into large bowl, measure all ingredients; with mixer at low speed, beat until blended. Increase speed to high; beat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes, until toothpick inserted in center of 1 cupcake comes out clean. Cool in pans on racks 10 minutes; remove from pans; cool completely on racks.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2887 Calories from Fat 1166

% Daily Value*

Total Fat 135 g207.8%

Saturated Fat 30.9 g154.4%

Trans Fat 6.7 g

Cholesterol 445.6 mg148.5%

Sodium 3017.1 mg125.7%

Total Carbohydrates 361 g120.5%

Dietary Fiber 16.3 g65%

Sugars 174.4 g

Protein 74 g147%

Vitamin A 14.4% Vitamin C

Calcium 150.7% Iron 90.3%

*Based on a 2000 Calorie diet

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Peanut Butter Cupcakes Recipe