Peanut Butter Cup Cupcakes


Serves: 5
Total Calories: 573
Yield: 16

Ingredients

1/3 cup butter, softened
1/3 cup creamy peanut butter
1 1/4 cups brown sugar, packed
2 eggs, beaten
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 mini peanut butter cups

Directions:

In a bowl, combine butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to butter mixture alternately with milk. Fill paper-lined muffin cups half full. Press a peanut butter cup into the center of each, until top edge is even with batter. Bake at 350 degrees for 22 to 24 minutes, until a toothpick inserted on an angle toward the center tests clean. Cool in tin on wire rack 10 minutes. Remove from tin and cool completely.

Nutritional Facts:

Serves: 5
Total Calories: 573
Calories from Fat: 201

This Peanut Butter Cup Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.




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