Peanut butter cupcakes recipe

Bake: 20 min. + cooling

Yield: 18 Servings

 

 

1/3 cup butter, softened

1/2 cup peanut butter

1-1/4 cups packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

3/4 cup milk

 

FROSTING:

1/3 cup peanut butter

2 cups icing sugar

2 teaspoons honey

1 teaspoon vanilla extract

3 to 4 tablespoons milk

 

 

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

 

2. Fill paper-lined muffin cups two-thirds full. Bake at 180° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

3. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes. 

 

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

 

* Nutritional Facts:

1 cupcake equals 275 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 206 mg sodium, 42 g carbohydrate, 1 g fibre, 5 g protein.