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Inspired by Mom's homemade cookies, these peanut butter coated cupcakes with creamy icing would be a tasty addition to a picnic on a sublime weekend afternoon or to a special someone's lunch box.

Source: Martha Stewart Living, January 2006


For the Cupcakes:

For the Frosting:


Cook's Notes

Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

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How would you rate this recipe?
  • jhalley
    4 SEP, 2011
    I LOVE THESE! this is a definite must for peanut butter lovers! I recommend piping a little ganache into the center of the cupcake before the peanut butter frosting. And I piped the peanut butter frosting onto the cupcakes as well. Also, these are much better right out of the fridge, so chill the cupcakes until ready to eat. I followed the recipe to a T. and it was perfect! have eaten 4 already today!
  • tulivu1
    20 JAN, 2011
    added mini chocolate chips and my family said this made the recipe - as i didn't use frosting. baked in mini cupcake tin, just reducing baking temp.
  • JuliannaParks
    16 SEP, 2008
    I just finished making these and they turned out pretty good! I think they are great if you are someone who LOVES peanut butter. I think the icing could of used a little less peanut butter in it. The cake wasn't too dry, but if you read the recipe title, these are Peanut Butter COOKIE cupcakes, which they did remind me somewhat of a pb cookie. Make sure to use NATURAL pb too, that works great! And mine only took about 17 minutes to bake and I only got 2 dozen out of the recipe as well.
  • ashleygilpatrick
    5 SEP, 2008
    I was reading the comments and came across the one where instead of cream cheese fluff was used? How did you make frosting with that? It's very sticky?
  • kufishy
    2 SEP, 2008
    Everyone says they are so great because they haven't tried making them yet. I followed this recipe to a T as well. I make a LOT of cupcakes and thought only a mini cupcake would cook that fast. I cook everything using my convection setting on the oven so it should have cooked faster. Instead it was 23 minutes! Maybe my oven is off, but not that much! The recipe also only made 2 dozen for me. My testers (my husband) tried it before putting them in the fridge and loved it.
  • Wenger6
    1 SEP, 2008
    I followed the recipe to a T. I don't know what everyone finds great about these. The "cupcake" is not that flavorful, and somewhat dry, and the cream cheese in the frosting does not marry well with peanut butter in taste at all. The frosting sticks to the roof of your mouth - everyone said that. I'm thinking that the 12 oz of cream cheese might be a mistake. That's a lot of cream cheese for 1 1/2 c of powdered sugar. Cute idea, but the recipe needs a lot of work. Going into the trash can with this o
  • JessePiester
    1 SEP, 2008
    emilybanco, loislane1947, 1toffy, Thanks for answering my unsalted questions! I feel empowered now.
  • MardiMayo
    1 SEP, 2008
    We like these with marshmallow fluff on top for that FlufferNutter taste!
  • ronifilla2019334
    1 SEP, 2008
    I do a lot of baking and rarely have used unsalted butter. When I did buy it for a recipe I didn't notice any difference at all. Unless you are controlling the salt intake then I dont see the difference.
  • loislane1947
    31 AUG, 2008
    I have never used unsalted butter in a recipe. We don't buy it, because it's only used for baking. Everything has always come out fine.

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