a deviation from the traditional red velvet cake formula.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cups brown sugar
- 1 cup peanut butter
- ½ cup shortening
- 2 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Combine flour, cream of tartar, baking soda, and salt in a bowl.
- In a large bowl, beat brown sugar, peanut butter, and shortening until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Stir in dry ingredients alternately with milk. Spoon into the prepared muffin cups.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 118 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
They turned out very good and they are very light. I did make some changes to the recipe though: instead of cream of tartar I put in baking powder and instead of 2 1/2 cups of AP Flour, (since I didn’t have any) I used 2 cups of wheat flour and they turned out very good. The recipe also makes a lot of batter so I made
I made these as written except I didn’t have shortening so I used 1/4 butter and 1/4 cup oil. I also did as another reviewer suggested and added half the batter to the cups, then a spoonful of blackberry jam and topped off with the rest of the batter so they had a surprise filling. Mine needed the full 20 minutes and they were perfect – moist on the inside with a slightly crunchy top that looked just like a peanut butter cookie. And they taste exactly like peanut butter cookies, just in cupcake form. I used Skippy extra chunky and there was plenty of peanut butter flavor. I frosted them with cream cheese icing. Next time I’ll try them without the jelly and with a chocolate cream cheese frosting instead!
Of all the things i have baked these cup cakes seem to hit a note of perfect taste that everyone I gave these to just loved them so much. Only thing I did different is I blended together dry and wet so the top of cakes would drop after baking them I put melted chocolate in middle on top then added frosting.
I didn’t make any changes to it. It tasted really good. I will prolly make it for my sisters Birthday and mine as well.
Made these cupcakes for church last week and felt the taste was really good. But they were really heavy. I like a light fluffy cupcake so I tweaked it very little. Instead of using shortening I used butter and added an extra T. of peanut butter. They turned out the way I liked. And taste amazing. This is my new favorite peanut butter cupcake recipe. Thank you.
I added some peanut butter chips to this recipe and made grape jelly frosting to top it off. My friends tell me that they will never think of a peanut butter and jelly sandwich as lunch again instead it will be desert!
I used cookie butter instead of peanut butter, filled them with homemade peanut butter frosting, and topped with chocolate frosting, so good!
I make this cupcake recipe for every party we throw, and especially Halloween because it’s so easy to work with. Plus, no one can resist the soft and fluffy cake itself!
I baked these with oil instead of shortening and they were still amazing. Followed the recipe and only added milk chocolate chunks. This was easy and very tasty. I suggest keeping an eye on them when they’re nearly ready to make sure they don’t over bake.
very tastey
Okay… where do I start? Well, you know that a cupcake isn’t good when the batter is yummier than the actual cupcake. I wouldn’t stop eating the batter, so I had high expectations. When I took the cupcakes out of the oven, they smelled like flour and were very dense. Without the frosting, they tasted like I had mixed peanut butter and flour together and popped them in the oven. With the frosting, it tasted like sweetened flour. I would not make this again, even if I added more sugar. If you’re reading this, please don’t make this and waste your ingredients!
Followed recipe exactly, found it to be dry. Flavor was good but texture was dry. Will try another recipe next time.
Moist and delicious. My grand daughter requested to make peanut butter cupcakes. We have fun making this recipes. She loved them, We used the recommendation of using half shortening and half applesauce. they stayed moist for days.
I used the Real Peanut butter which does not have sugar. I added more peanut butter and a little more milk. My family loved them.
What an amazing recipe! Every time there is an important occasion, I love making these cupcakes. They always turn out delicious! They are simple and easy to make and are perfect for parties. Thank you for this amazing recipe!
Subbed butter for shortening, otherwise as written. Won’t make again, too sweet. Decent texture, not as rich and moist as we’d like. Looking for other options for a child’s party.
It turned out great all my friends and family love it. They all say it was a great recipe and hope to eat it agian
I made them with Buttermilk and used applesauce and oil instead of shortening. Everyone loved them. Oh yeah, and I used more peanut butter atleast 1/2 cup more.
These cakes were amazing!! I did use 1/2 cup butter instead of shortening and they were delicious! I topped them with a chocolate buttercream which actually took away from the peanut butter flavor a little. I will definitely make them again but will use a different frosting, like a honey buttercream instead. Great recipe!
I followed the original recipe exactly. These are outstanding! Very fluffy, moist, and full of peanut butter flavor. This one’s a keeper!
I just finished making these. They turned out wonderful.! I didn’t have any shortening, so I used veg. oil.. Some I left without frosting, some I frosted with chocolate. I put a few chocolate chips in some. All of them are wonderful. I got 24 cupcakes. Oh, one more thing: I didn’t have any cream of tarter, so I just added the same amount of lemon juice, after I added the vanilla. Thanks for the recipe.