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Peanut Butter Cupcakes Recipe
|Brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Reconstituted nonfat dry milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4833 Calories from Fat 1735
% Daily Value*
Total Fat 201 g309.6%
Saturated Fat 43.4 g216.8%
Trans Fat 9 g
Cholesterol 427.2 mg
Sodium 2964.2 mg123.5%
Total Carbohydrates 703 g234.3%
Dietary Fiber 20.8 g83.3%
Sugars 425.7 g
Protein 96 g191.9%
Vitamin A 41.9% Vitamin C 0.21%
Calcium 122.2% Iron 121.7%
*Based on a 2000 Calorie diet
Cream 1/2 cup peanut butter and shortening.
Slowly beat in brown sugar.
Add eggs, one at a time, beating till fluffy.
Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition.
Fill paper bake cups in muffin pans half full.
Top with crumbly mixture.
Bake at 375° for 18 to 20 minutes.