Peanut Butter Cupcakes

These cupcakes are worthy of any celebration - even if it's just celebrating a day that ends with "y!" I made these to take on a babysitting jaunt and they were a huge hit; each child ate at least TWO after dinner! Children and adults alike will enjoy these, especially when they're frosted with chocolate frosting.

Start by combining the shortening, brown sugar



and peanut butter in a large mixing bowl.



Cream together until smooth. Add the eggs, one at a time, and beat well after each one. With the second egg, add the vanilla.



In a small bowl, combine the flour, baking soda, salt and cream of tartar.



Alternate adding the flour mixture



and the milk to the peanut butter mixture.



Beat until smooth and creamy - the texture will be beautifully silky!



Fill paper lined muffin cups (24) with the batter and bake for 15-20 minutes or until golden and the cake springs back slightly from the pan.



Cool in the pan for 10 minutes then remove the cupcakes from the pan to cool completely on a wire rack. These are delicious unadorned, but decadent with chocolate frosting. I used the creamy brownie frosting.



Want more cupcakes? Visit a Themed Baker's Sunday.

Find more great recipes at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table.

Peanut Butter Cupcakes

2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
1 pinch salt
Creamy Brownie Frosting or your favorite frosting

In a large bowl, cream together the brown sugar, shortening 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, baking soda and salt; stir into the batter alternately with the milk. Spoon into the paper-lined muffin cups.

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.

Frost with chocolate frosting, if desired. Makes 24.