Peanut butter cupcakes
20 cupcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut butter, chunky |
| ⅓ | cup | Butter -=OR=- |
| ⅓ | cup | Margarine; softened |
| 1½ | cup | Sugar, brown; firmly packed |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| ⅓ | cup | Peanut butter, chunky |
| 2 | cups | Sugar, powdered; sifted |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Flour, all-purpose |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon, ground |
| ¾ | cup | Milk |
| Peanuts; finely chopped | ||
| 2 | teaspoons | Honey |
| 4 | tablespoons | Milk; to 5 tb. |
Directions
PEANUT BUTTER FROSTING
Combine peanut butter and butter; beat until creamy. Add brown sugar, and mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to peanut butter mixture alternately with milk, beginning and ending with dry ingredients. Beat mixture well after each addition.
Spoon batter into lightly greased muffin cups, filling ⅔ full. Bake at 350 degrees for 20 minutes. Remove from pan to cool. Frost with Peanut Butter Frosting, and sprinkle with chopped peanuts.
Peanut Butter Frosting: Combine all ingredients, and beat at low speed of electric mixer until light and fluffy. Add 1 more tablespoon milk, if needed, to make spreading consistency. Yield: enough for 20 cupcakes
SOURCE: Southern Living Magazine, September, 1977. Typed for you by Nancy Coleman.
Submitted By NANCY O'BRION On 09-08-95