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Peanut Butter Cupcakes Recipe


Kids of all ages will go for our luscious Peanut Butter Cupcakes. Try them filled with jelly for that true PB&J taste!
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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all-purpose flour

2 cups all-purpose flour

baking powder

2 teaspoons baking powder

salt

1/4 teaspoon salt

firmly packed brown sugar

1 1/4 cups firmly packed brown sugar

butter,

6 tablespoons butter, (softened)

peanut butter

3/4 cup peanut butter

eggs

2 eggs

milk

1 cup milk

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$6.99

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Electric mixer

Electric mixer

Toothpick

Toothpick

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