Ingredients Jump to Instructions ↓

  1. 1/3 cup shortening

  2. 1/3 cup peanut butter

  3. 1-1/4 cups packed brown sugar

  4. 2 eggs

  5. 1 teaspoon vanilla extract

  6. 1-3/4 cups all-purpose flour

  7. 1-3/4 teaspoons baking powder

  8. 1 teaspoon salt

  9. 1 cup milk

  10. 16 miniature peanut butter cups

Instructions Jump to Ingredients ↑

  1. Peanut Butter Cup Cupcakes Recipe photo by Taste of Home In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

  2. Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.


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