Peanut Butter Cupcakes

Peanut Butter Cupcakes
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 235.8
  • Total Fat: 9.9 g
  • Cholesterol: 3.2 mg
  • Sodium: 122.9 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Peanut Butter Cupcakes calories by ingredient
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These are absolutely lovely and a smash hit with chocolate frosting. These are absolutely lovely and a smash hit with chocolate frosting.
Number of Servings: 24


    2 cups brown sugar
    1/2 cup shortening
    1 cup peanut butter (I used Adam's Natural, Creamy)
    2 eggs (I used the equivalent Egg Beaters)
    1 1/2 cups milk (I used 1% milk)
    1teaspoon vanilla extract (I added an extra tsp)
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons cream of tartar
    1 pinch salt


1.Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.

2.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.

3.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.

source:, submitted by 93Camilla39

Serving Size: Makes 24 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user JESSLYN73.

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