Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 10 min
Prep:
25 min
Inactive:
10 min
Cook:
35 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Peanut butter Icing:

Directions

Preheat oven to 350 degrees F.

Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in pan for 5 to 10 minutes.

Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the peanut butter icing.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cupcake Bouquet

Recipe courtesy of Sandra Lee

Chiffon Cupcakes

Recipe courtesy of Alton Brown

Holiday Cupcakes

Recipe courtesy of Sandra Lee

Old-Fashioned Cupcakes

Recipe courtesy of Cheryl Day

The Perfect Yellow Cupcake

Recipe courtesy of Gale Gand

Chocolate Peak Cupcakes

Recipe courtesy of Sandra Lee

Black Forest Cupcakes

Recipe courtesy of Sandra Lee

Lemony Sunshine Cupcakes

Recipe courtesy of Jamie Nondorf

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Browse Reviews By Keyword

          Latest Stories