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Peter Pan Peanut Butter Cupcakes




  • 1/2 cup smooth or crunchy Peter Pan Peanut Butter
  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 cup milk

Peter Pan Velvet Frosting

  • 1/2 cup smooth or crunchy Peter Pan Peanut Butter
  • 1/4 cup butter
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons canned milk (evaporated milk)


  1. Cupcakes: Cream peanut butter and butter; add eggs and sugar. Beat until fluffy.
  2. Add vanilla extract.
  3. Whisk the baking powder into flour and add alternately with milk. Beat on medium speed until light.
  4. Spoon into foil lined or regular cupcake papers.
  5. Bake for about 25 minutes at 350 degrees F. Check after 20 minutes.
  6. Let cool and frost.
  7. Peter Pan Velvet Frosting: Cream butter and peanut butter. Add remaining ingredients and beat until smooth.

Yield: 2 dozen large or 6 dozen miniature cupcakes

Variation: Add 1 teaspoon instant coffee for mocha flavor.

Source: 1963 Peter Pan Cook Booklet

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