• 13 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Grease the bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan; set pan aside.

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  • For topping, in a small bowl stir together the 1/2 cup flour and the 1/2 cup brown sugar. Using a pastry blender, cut in the 1/4 cup peanut butter and the 3 tablespoons butter or margarine till mixture resembles coarse crumbs. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large mixing bowl stir together the 2 cups flour, the 1 cup brown sugar, baking powder, baking soda, and salt. Add milk, the 1/2 cup peanut butter, eggs, and the 1/4 cup butter or margarine. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 3 minutes, scraping bowl frequently.

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  • Spoon batter into the prepared pan, spreading evenly. Sprinkle with topping mixture. Bake in a 375 degree F oven about 30 minutes or until a wooden toothpick comes out clean. Serve warm or cool thoroughly on a wire rack. Makes 16 servings.

Peanut Butter Cupcakes:

Grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of cupcake comes our clean. Cool on a wire rack.

Nutrition Facts

265 calories; 12 g total fat; 2 g saturated fat; 28 mg cholesterol; 256 mg sodium. 35 g carbohydrates; 1 g fiber; 6 g protein; 82 RE vitamin a; 0 mg vitamin c; 71 mg calcium; 2 mg iron;

Reviews

13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1