Peanut butter cupcakes from Reader’s Digest Cookbook

Prep: 20 min.

Bake: 20 min. + cooling
Yield: 18 Servings

Ingredients for peanut butter cupcakes 

1/3 cup butter, softened
1/2 cup peanut butter
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup milk

1/3 cup peanut butter
2 cups icing sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Preparation method for peanut butter cupcakes 

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

2. Fill paper-lined muffin cups two-thirds full. Bake at 180° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes. 

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

* Nutritional Facts:
1 cupcake equals 275 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 206 mg sodium, 42 g carbohydrate, 1 g fibre, 5 g protein. –


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