Average Rating: 4.68421TOTAL TIME: Prep: 15 min. Bake: 25 min. + Cooling
YIELD: 16 cupcakes.Ingredients
- 1/3 cup shortening
- 1/3 cup peanut butter
- 1-1/4 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1-3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 16 miniature peanut butter cups
Instructions
- 1. In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- 2. Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 238 calories, 10g fat (3g saturated fat), 29mg cholesterol, 260mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 5g protein.