Peanut butter cupcakes

20 cupcakes

Ingredients

Quantity Ingredient
½ cup Peanut butter, chunky
⅓ cup Butter -=OR=-
⅓ cup Margarine; softened
1½ cup Sugar, brown; firmly packed
2 Eggs
1 teaspoon Vanilla extract
⅓ cup Peanut butter, chunky
2 cups Sugar, powdered; sifted
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
2 teaspoons Baking powder
½ teaspoon Salt
¼ teaspoon Cinnamon, ground
¾ cup Milk
Peanuts; finely chopped
2 teaspoons Honey
4 tablespoons Milk; to 5 tb.

Directions

PEANUT BUTTER FROSTING

Combine peanut butter and butter; beat until creamy. Add brown sugar, and mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to peanut butter mixture alternately with milk, beginning and ending with dry ingredients. Beat mixture well after each addition.

Spoon batter into lightly greased muffin cups, filling ⅔ full. Bake at 350 degrees for 20 minutes. Remove from pan to cool. Frost with Peanut Butter Frosting, and sprinkle with chopped peanuts.

Peanut Butter Frosting: Combine all ingredients, and beat at low speed of electric mixer until light and fluffy. Add 1 more tablespoon milk, if needed, to make spreading consistency. Yield: enough for 20 cupcakes

SOURCE: Southern Living Magazine, September, 1977. Typed for you by Nancy Coleman.

Submitted By NANCY O'BRION On 09-08-95

Related recipes