Preheat oven to 350˚F. Line muffin pan with baking cups.
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat 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. Evenly distribute cupcake batter into baking cups.
Bake 22-24 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool in pan on cooling rack for 5 minutes. Remove from pan; cool completely.
Peanut Butter Cupcakes is rated
4.0 out of
Rated 5 out of
I was testing this recipe for my daughter's upcoming wedding. These were absolutely delicious!! Fairly moist when baked for 18 minutes and completely done. I used the Wilton chocolate butter cream to top it and it was perfection. These will definitely be on the reception dessert table. Thank you Wilton!
Date published: 2015-01-24
Rated 3 out of
The Peanut Butter flavor was fine, not over bearing, but they were a little dry, and I followed the recipe to the T. Don't make too far in advance of your party or you will be disappointed.
Date published: 2013-02-05
Rated 2 out of
These cupcakes tasted awful!
(I used 1/2 evaporated milk and half water) and they were not sweet at all. I even tried adding a mini Reese cup in the middle and then frosting with the chocolate butter cream and even topping it with another mini Reese but still they were not sweet. I haven't thrown them out...yet.