Zutaten für Peanut Butter Cupcakes
- ½ cup packed light brown sugar
- 1 ½ cups all-purpose flour
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- Cinnamon (not found in recipe)
- 2 large eggs
- Shortening (not found in recipe)
- ½ cup milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
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Zubereitung von Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the peanut butter until evenly distributed.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite peanut butter frosting (recipe suggestions below).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
74g
Fat
10g
Carbs
10g
