Peanut Butter Cupcakes
Peanut Butter Cupcakes – 8 WW pts (from Crazy about Cupcakes) makes 20
6 Tbsp unsalted butter, at room temperature
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed brown sugar
3 large eggs
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup milk
Preheat over to 350F. Insert liners into a medium cupcake pan.
In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs. Beat well. Mix in the vanilla.
In a separate bowl combine the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.
Fill the cupcake lines one-half to three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cupcake: 206.9 Calories, 9.1g Fat, 34.8 mg Cholesterol, 225.7 mg Sodium, 83.6 mg Potassium, 26.9 g Carbs, 1.1 g Dietary Fiber, 1.6 g Sugar, 5.4 g Protein
WW POINTS = 5
Frosting: I had a hard time finding the nutritional info for the frosting since I didn’t write it down when I made the cupcakes. I found this link and 2 Tbsp of milk chocolate frost is WW POINTS = 3
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh these look so yummy! Love the crackly looking top.
They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!
AH…these look heavenly….mmm…thanks for sharing! 🙂
Wow, those look great! I love those
I’m not sure it is possible to be “too sweet” but these look very good!
These looks so good! Can’t wait to try!
I’m not crazy about marshmallows, but these brownies look amazing!!
“nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.
MMMMMMM those sound awesome!!
oh my word! those look delicious!
I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you 😛
Blaspemy!! Nothing is TOO sweet 🙂
I love these! Might give em a go when a occasion comes up 😀
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These look awesome! I would love to have one of these sitting in my kitchen right now 🙂
These look AMAZING! I feel like I need to go to the gym just looking at them. 🙂
These look delicious! I love anything with marshmallows!
I wish I could reach through the computer and grab these! They look awesome!!
I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.
That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
~ingrid
Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)
I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?
beantownbaker — April 18th, 2013 @ 11:28 am
I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.