Peanut Butter Cupcakes

Peanut Butter Cupcakes

270 Reviews 36 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Recipe by  93CAMILLA39

“My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!”

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Adjust Servings

Original recipe yields 24 cupcakes



  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.

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Reviews (270)

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I'm honored to give the first review of this fabulous recipe! These cupcakes were simple to make and came out so moist and flavorful. I ended up with 30 of the best cupcakes I've ever had. My family and coworkers called them fabulous but I call them evil....cause I can't stop eating them! I used the Chocolate Frosting 1 recipe that I found on this site. I highly recommend this one, you won't be disappointed.



I used 2 teaspoons of lemon juice instead of cream of tartar. they turned out very tasty and moist!



Wow!! I didn't expect to like these as much as I do. They're not to sweet and they are moist. I did make some changes as suggested by other reviews and some of my own. I used all natural peanut butter, used 1/2 apple sauce and 1/2 oil no shortening, and used 1 cup whole wheat flour and the balance in all-purpose. These are definately a keeper!! Thanks for the wonderful recipe!!

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Amount Per Serving (24 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 134 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Butter-Free Peanut Butter Cupcakes


next recipe:

Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting