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Nutrition Facts

Serving Size 1 (52g)

Recipe makes 24 servings

Calories 224
Calories from Fat 117 (52%)
Amount Per Serving %DV
Total Fat 13.0g 20%
Saturated Fat 3.6g 17%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 27mg 9%
Sodium 134mg 5%
Potassium 108mg 3%
Total Carbohydrate 23.1g 7%
Dietary Fiber 1.0g 4%
Sugars 14.6g
Protein 5.0g 9%

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Peanut Butter Cupcakes (Gift Mix in a Jar)

Recipe #254094 | 50 min | 10 min prep | add private note
Mom2Rose

By: Mom2Rose
Sep 19, 2007

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 24 cupcakes.

SERVES 24 , 24 cupcakes (change servings and units)

Ingredients

JAR Ingredients

ADDITIONAL INGREDIENTS (to be added by the recipient)

Directions

  1. 1
    Creating the Gift in a Jar:
  2. 2
    Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  3. 3
    Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, baking powder, sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  4. 4
    Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  5. 5
    PEANUT BUTTER CUPCAKES GIFT TAG:
  6. 6
    Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening, 2/3 cup creamy peanut butter, 3 eggs, 1/2 cup milk and 1/2 tsp vanilla extract.
  7. 7
    PEANUT BUTTER CUPCAKES INSTRUCTIONS:
  8. 8
    Preheat oven to 375.
  9. 9
    In a large bowl, combine the shortening, peanut butter, eggs, milk and extract; blend with electric mixer set on low speed.
  10. 10
    Add the contents of the jar and continue to blend for 2 minutes.
  11. 11
    Spoon the batter into papered muffin tins, filling each liner half full.
  12. 12
    Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. 13
    Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
  14. 14
    Serve immediately or store in an airtight container for up to 5 days.

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Featured Reviews for This Recipe

From: Cookin'withGas

On Dec 19, 2007

Made this one up for a pre-Christmas bake sale at the nursing home I work at...Although it was boring looking in the jar, within 10 minutes it had sold for a whopping $8! Thank you for sharing this recipe!

1 person found this review helpful

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