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Peanut Butter Cupcakes Recipe
|Firmly packed light brown sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Chopped peanuts||1 Tablespoon (For Garnish)|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Softened unsalted butter||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Heavy cream||5 Tablespoon|
|Sifted confectioners' sugar||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 5762 Calories from Fat 1924
% Daily Value*
Total Fat 220 g338.1%
Saturated Fat 99.5 g497.5%
Trans Fat 0 g
Cholesterol 548.3 mg
Sodium 2929.9 mg122.1%
Total Carbohydrates 883 g294.4%
Dietary Fiber 21.5 g86.2%
Sugars 649.7 g
Protein 84 g167.1%
Vitamin A 36.7% Vitamin C 1.2%
Calcium 167.8% Iron 114.3%
*Based on a 2000 Calorie diet
Add the sugar and beat until light.
Add the eggs, one at a time, and the vanilla and beat until combined.
Sift together the flour, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients alternately with the milk to the peanut butter mixture, stirring until just combined.
Spoon the batter into 24 cups of paper lined muffin tins, filling them 2/3 full, and bake in a 375° F oven for 25 to 30 minutes.
Let the muffins cool.