Comments on: Peanut Butter Cupcake Goodness

By: wfhmom

wfhmom — Wed, 26 Jan 2011 17:02:36 +0000

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.

By: laurasteele

laurasteele — Tue, 27 Apr 2010 00:40:49 +0000

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!

By: wvasweetness

wvasweetness — Tue, 16 Feb 2010 20:01:50 +0000

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

I made it to top aewebster’s devil’s food cupcakes (here: https://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!

By: rette5991

rette5991 — Fri, 09 Oct 2009 18:04:57 +0000

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!

By: Mia

Mia — Tue, 06 Oct 2009 20:03:31 +0000

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!

By: mlhoofer

mlhoofer — Tue, 08 Sep 2009 12:45:27 +0000

These were very popular with my family & church family. My only tweaks:

* added 1 tsp of salt to the cupcake batter
* added a few chocolate chips to each muffin tin after I had put the batter in the tin

I have some frosting left over. Thinking about warming it just a bit and serving it over ice cream.

By: candisrrt

candisrrt — Fri, 04 Sep 2009 20:27:05 +0000

OH I forgot to say, I put a choc kiss in 5 of the ones I made.(that is all I had).It sunked to the bottom and was a fun suprise. I took a few over to a pregnant friend and I think she is going to name the baby after me!

By: candisrrt

candisrrt — Fri, 04 Sep 2009 20:22:29 +0000

Holy moly, these are bad!!!! I just made these and it was so much fun. I have eaten 4 of them so far! Yummy!!! I actually sent some to neighbors so I wouldn’t eat so much. I piped the frosting on and it swirled right up. I will make these next time I need to take something to work. The cupcakes were very subtle in the PB flavor and the POW, the frosting! good STuff!

By: swmama

swmama — Fri, 04 Sep 2009 17:10:15 +0000

We loved these! I will be putting a hershey’s kiss in the middle next time! Yum!

By: tastymcyumyum

tastymcyumyum — Tue, 25 Aug 2009 01:14:43 +0000

Donna, I’ve never tried it with chunky peanut butter…since you melt the peanut butter for both the cake and the frosting, I’m not sure how it would turn out.
Brussel Sprouts, so sorry they didn’t turn out for you! The peanut butter flavor is definitely subtle in the cupcake, but the frosting should totally make up for it! I always thought it tasted like peanut butter fudge. I’m not sure why the frosting ended up so thick, I’ve never had that problem…you made sure to heat the butter, milk & PB first? I know I don’t usually make many frostings that way…maybe I’ll revise the recipe to 3 1/2 to 4 cups powdered sugar so people can get their desired consistency. Thanks for the input!