12 Cup Muffin Pan
Peanut Butter Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups firmly packed brown sugar
- 6 tablespoons butter, softened
- 3/4 cup peanut butter
- 2 eggs
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
- 1 cup milk
About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
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.
*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.