My mom gave me the Better Homes & Gardens New Cook Book in 1999, just a few months before Mike and I got married. It’s the most useful cookbook I own, complete with fun tips about ingredient substitutions, how to enhance cake batter, and the benefits of baking with butter versus margarine.
This peanut butter cupcake recipe came from the “All Time Favorites” section of the BHG New Cook Book and was originally published in 1953. It pairs very well with my favorite fudge frosting, which has been featured previously on this blog, but these could easily be frosted with peanut butter or dusted with powdered sugar.
Peanut Butter Cupcakes
- 1/2 cup peanut butter
- 1/3 cup shortening
- 1 teaspoon vanilla extract
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Preheat oven to 375 degrees.
Line 24 muffin cups with paper liners.
Sift together flour, baking powder, and salt in a medium bowl; set aside.
In a mixing bowl, beat peanut butter, shortening, and vanilla on medium speed until combined.
Add brown sugar and beat until fluffy, scraping the sides of the bowl several times.
Add eggs, one at a time, and beat until combined.
Add flour mixture and milk alternatively, beating until combined. The batter will be thick and fluffy.
Spoon batter into muffin cups, filling halfway full.
Bake for 20-22 minutes or until a toothpick comes out clean.
Cool completely before frosting.