Peanut Butter Cupcakes With Peanut Butter Frosting

Name: Peanut Butter Cupcakes With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cups Shortening; 1-1/2 cup Granualted Sugar; 3 whole Eggs; 1 cup Creamy Peanut Butter; 3/4 cups Milk; 1 teaspoon Vanilla Extract; 2 teaspoons Baking Powder; 1-3/4 cup All-purpose Flour; _____; FOR THE FROSTING:; 1 box (16 Oz. Box) Powdered Sugar; 1 stick Margarine, Softened; 1/2 cups Creamy Peanut Butter; 1 teaspoon Vanilla Extract; 3 Tablespoons Milk, Or More As Needed

Servings: persons

2/3 cups Shortening
1-1/2 cup Granualted Sugar
3 whole Eggs
1 cup Creamy Peanut Butter
3/4 cups Milk
1 teaspoon Vanilla Extract
2 teaspoons Baking Powder
1-3/4 cup All-purpose Flour
_____
FOR THE FROSTING:
1 box (16 Oz. Box) Powdered Sugar
1 stick Margarine, Softened
1/2 cups Creamy Peanut Butter
1 teaspoon Vanilla Extract
3 Tablespoons Milk, Or More As Needed

1
Cream shortening and sugar together.
2
Add eggs and beat well.
3
Add peanut butter and beat well.
4
Add milk and vanilla extract alternately with the baking powder and flour.
5
Using an ice cream scooper, fill the muffing liners about 3/4 full with batter.
6
Bake at 350 for 20 -25 minutes or until golden brown and a toothpick inserted comes out clean.
7
Cool cupcakes completely on a wire rack and frost with peanut butter frosting .
8
Peanut Butter Frosting:
9
Cream powdered sugar and margarine together, add peanut butter.
10
Mix well, then add vanilla extract and enough milk to make it easy enough to spread.
11
Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cups Shortening, 1-1/2 cup Granualted Sugar, 3 whole Eggs, 1 cup Creamy Peanut Butter, and more.

Yes, Peanut Butter Cupcakes With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!