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Peanut Butter Cupcakes

Quickandeasymenu's picture
Ingredients
  Brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Peanut butter 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon, melted
  Ground cinnamon 1⁄2 Teaspoon
  Peanut butter 1⁄2 Cup (8 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Reconstituted nonfat dry milk 1 Cup (16 tbs)
Directions

Combine first 5 ingredients till crumbly; set aside.
Cream 1/2 cup peanut butter and shortening.
Slowly beat in brown sugar.
Add eggs, one at a time, beating till fluffy.
Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition.
Fill paper bake cups in muffin pans half full.
Top with crumbly mixture.
Bake at 375° for 18 to 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy

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