Serves: 24
Total Calories: 122
1. Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In large bowl, combine all ingredients except peanut butter cups beat at low speed until moistened. Beat 2 minutes at medium speed.
2. Fill paper-lined muffin cups 2/3 full. Press 1 peanut butter cup into batter in each cup until top edge of candy is even with batter.
3. Bake at 350°F. for 18 to 28 minutes or until tops spring back when touched lightly in center. Cool 5 minutes. Remove from pans. Serve warm or cool.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cupcake * Calories: 160 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 20 mg 7% * Sodium: 200 mg 8% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 2% * Sugars: 14 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
This Peanut Butter Cups recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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