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

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