Easy Peanut Butter Cupcakes

    22 minutes

    Peanut butter cupcakes are delicious and when my babysitter used to make them for us we scarfed them in five minutes!

    352 people made this

    Serves: 24 

    • 2 cups (300g) brown sugar
    • 125g copha
    • 1 cup (250g) peanut butter
    • 2 eggs
    • 1 1/2 cups (375ml) milk
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (315g) plain flour
    • 1 teaspoon bicarb soda
    • 2 teaspoons cream of tartar
    • 1 pinch salt

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Preheat the oven to 180 degrees C. Line a cupcake pan with paper liners, or grease and flour cups.
    2. In a large bowl, mix together the brown sugar, copha and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, bicarb soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
    3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

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    Reviews in English (292)


    I'm honored to give the first review of this fabulous recipe! These cupcakes were simple to make and came out so moist and flavorful. I ended up with 30 of the best cupcakes I've ever had. My family and coworkers called them fabulous but I call them evil....cause I can't stop eating them! I used the Chocolate Frosting 1 recipe that I found on this site. I highly recommend this one, you won't be disappointed.  -  26 Apr 2005  (Review from Allrecipes USA and Canada)


    I used 2 teaspoons of lemon juice instead of cream of tartar. they turned out very tasty and moist!  -  12 Nov 2007  (Review from Allrecipes USA and Canada)


    Wow!! I didn't expect to like these as much as I do. They're not to sweet and they are moist. I did make some changes as suggested by other reviews and some of my own. I used all natural peanut butter, used 1/2 apple sauce and 1/2 oil no shortening, and used 1 cup whole wheat flour and the balance in all-purpose. These are definately a keeper!! Thanks for the wonderful recipe!!  -  12 Feb 2008  (Review from Allrecipes USA and Canada)

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