Peanut Butter Cupcake Recipe

Double Chip Peanut Butter Cupcakes

These cake mix based cupcakes are flavored with peanut butter and butterscotch chips.

25 min. prep time
30 cupcakes
141 Rating


1 cup crunchy style peanut butter
1/2 cup firmly packed brown sugar
1 (18.25 to 18.5-ounce) package yellow cake mix
1 cup water
1/4 cup Land O Lakes® Butter, melted
1/2 cup mini real semi-sweet chocolate chips
1/2 cup butterscotch-flavored chips


Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.

Combine peanut butter, brown sugar and cake mix in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1/2 cup peanut butter mixture. Set aside.

Add water, butter and eggs to remaining peanut butter mixture. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1/2 cup chocolate chips and 1/4 cup butterscotch chips. Spoon batter into prepared muffin pan cups, filling each half full.

Combine reserved 1/2 cup peanut butter mixture and remaining butterscotch chips in medium bowl. Sprinkle about 1 teaspoon mixture over each cupcake. Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Nutrition Facts (1 cupcake)

Calories: 190

Fat: 10g

Cholesterol: 25mg

Sodium: 180mg

Carbohydrates: 23g

Dietary Fiber: <1g

Protein: 4g

Recipe #6920B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

These cupcakes turned out really good. My company enjoyed them with tea and coffee for an afternoon taste treat. I would like to add a glaze to these cupcakes to sweeten them up just a bit more. Maybe they would also be good served dusted with powdered sugar.

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