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Peanut-Butter Cupcakes

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Ingredients
  Peanut butter 1⁄2 Cup (8 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Enriched flour 2 Cup (32 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
Directions

Cream together peanut butter, shortening, and vanilla.
Gradually add brown sugar beating till light and fluffy.
Add eggs one at a time, beating well after each.
Sift together dry ingredients; add alternately with milk.
Place paper bake cups in muffin pans; fill 1/2 full.
Bake in moderate oven (375°) 20 minutes or till done.
Frost with peanut butter.
Sift a small dot of confectioners sug-ar atop each.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Servings: 
2

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4.12381
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1863 Calories from Fat 655

% Daily Value*

Total Fat 77 g118.6%

Saturated Fat 17.8 g89%

Trans Fat 4.5 g

Cholesterol 220 mg73.3%

Sodium 1307.9 mg54.5%

Total Carbohydrates 273 g90.9%

Dietary Fiber 3.7 g14.7%

Sugars 159.4 g

Protein 33 g65.8%

Vitamin A 6.6% Vitamin C

Calcium 52.6% Iron 34.3%

*Based on a 2000 Calorie diet

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Peanut-Butter Cupcakes Recipe