The Pioneer Woman Tasty Kitchen
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Peanut Butter Cupcake Goodness

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Level: Easy

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Description

Enjoy this easy, delicious rich peanut butter cupcake recipe. A must for true peanut butter lovers!

Ingredients

  • FOR CUPCAKES
  • 1 stick Butter
  • 1 cup Water
  • ½ cups Creamy Peanut Butter
  • ½ cups Oil
  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • 2 whole Eggs
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Soda
  • _____
  • FOR FROSTING:
  • 1 stick Butter
  • ⅓ cups Milk
  • ½ cups Peanut Butter
  • 1 teaspoon Vanilla
  • 4 cups Powdered Sugar

Preparation

Preheat oven to 400 degrees (yes, I said 400!)
Place cupcake liners in 2 cupcake pans (I cook 2 dozen at a time side by side in my oven and they do just fine).

In small saucepan, combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. Remove from heat, pour in large bowl and add remaining ingredients.

Fill cupcake liners 2/3 full. (There is usually a little bit of batter left over, so you could technically bake about 28 or so cupcakes, but I usually just make 2 dozen). Bake at 400 degrees for 15-20 min. Test w/ toothpick to make sure they’re done.

FROSTING:

Heat butter, milk and peanut butter just to a boil in a large pan. Add vanilla and powdered sugar and mix until desired consistency. I like to make it a bit thicker so I can pipe it on the cupcakes, so you may need to adjust the powdered sugar amount.

(These would also be delicious with a Hershey’s Kiss hidden in them)

14 Comments

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wfhmom on 1.26.2011

We’re definitely fans, but I have to ask if anyone else had problems with the bottoms burning when cooking this at 400 degrees? Next time I’ll definitely turn down my gas oven — I was using light colored muffin tins, and this isn’t a problem I’ve had with cupcakes before, so I don’t know what the problem was. It was the only problem. I know what Brussel Sprouts meant about the thick frosting — I just added a bit more milk to make it a little easier to pipe onto my cupcakes — and it didn’t affect the flavor.

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laurasteele on 4.26.2010

Oh gosh these were amazing! I crushed up some peanut butter cups and sprinkled them on top for a little extra amazingness.

Very moist, VERY peanut buttery, and VERY scrumptious!

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wvasweetness on 2.16.2010

This icing is fast, easy, delicious, versatile… perfect!

I made it to top aewebster’s devil’s food cupcakes (here: http://tastykitchen.com/recipes/recipes/desserts/chocolate-peanut-butter-cupcakes/) and I’m blown away at how good this icing is!

I added the entire amount of powdered sugar and agree that it tastes like PB fudge! It was amazingly delicious! I already printed it off and added it to my recipe box of “keepers”. Thanks for the great icing recipe!

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rette5991 on 10.9.2009

I just used the frosting bit of the recipe and ohmygosh…. it was super easy and waaaaaaaaaaaay yum! I actually used it to fill some chocolate cupcakes as well as frost them. It made plenty- I have leftovers, which is simply dangerous in this house. Thanks!

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Mia on 10.6.2009

Oh. my. stars. These are unbelievable! I poured the extra batter in a 5 in. pan to make a small cake besides the cupcakes. There was plenty of frosting to let my daughter scrape the bowl when I was finished. Thank you! so much for posting this recipe!

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