These are the moistest cupcakes I've ever had and they are very simple and quick to make. However I would suggest lowing the oven temperature quite a bit - i did and the top still baked before the middle. My grandma and mother loved them aswell as they are not overly sweet - I think next time i'll have to double the batch.
We loved these, we used Creamy Peanut Butter Frosting #111131 on top which is the best frosting I have ever had and they were a hit. We doubled the recipe for my son's birthday party and I must admit that I messed up. I had read through the directions several days before I made them and noticed the frosting directions were first. Well the day I made them I was in a hurry and just dumped all the ingredients together in a bowl and started mixing, then I realized my mistake. Well everything turned out just great. They had a great taste and texture and although we don't make cupcakes often, I am sure we will be making these again. Thank you for a very good and forgiving recipe.
I'm giving this four stars because I found the icing recipe to be of no use, but the cupcakes themselves deserve five. I made a vegan version of these cupcakes and they were SO good - peanut buttery (as the name indicates) and not too sweet. I used a vegan cream cheese recipie from another site and added 2/3 c. peanut butter for good measure. Between this cupcake recipie and my own icing concoction, I ended up with some really tasty treats.
I tried them and they were a hit. I made them for my daughter and her friend and they ate them all up ( my husband and I too). I tried them again the next day and doubled the recipe again I say THEY WERE GREAT.
The cupcakes were delicious and had a wonderful smooth texture. I didn't like the frosting though. It was kind of like a 'powdered sugar meringue,' which was a bit funky. I think that next time I will use a cream cheese frosting or a regular white frosting.