Peanut Butter Cupcake Recipe

There’s something magical about the combination of peanut butter’s nutty richness and a moist, fluffy cupcake. Add a dollop of decadent frosting, and you’ve got a dessert that satisfies every craving. Peanut butter cupcakes are the ultimate treat for peanut butter lovers, whether for birthdays, holidays, or just a casual indulgence.

In this recipe, we’ll create perfect peanut butter cupcakes from scratch, complete with a creamy peanut butter frosting that will leave everyone asking for seconds. Not only is this recipe easy to follow, but it’s also packed with tips, tricks, and variations to suit any occasion.

Why You’ll Love These Peanut Butter Cupcakes

1. Moist and Fluffy Texture: The perfect balance of rich peanut butter and tender cake.
2. Irresistible Frosting: A smooth, creamy peanut butter frosting that’s not overly sweet.
3. Customizable: Add chocolate, caramel, or your favorite toppings for a personalized touch.
4. Crowd-Pleaser: These cupcakes are a hit at parties, bake sales, or casual gatherings.

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Line Muffin Tin: Place cupcake liners in a 12-cup muffin tin.

Step 2: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

1. Cream Butter and Peanut Butter: In a large mixing bowl, use a mixer to beat the softened butter and peanut butter until smooth and creamy.
2. Add Sugars: Gradually add the granulated and brown sugars, beating until the mixture is light and fluffy, about 2–3 minutes.

Step 4: Add Eggs and Vanilla

1. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
2. Add Vanilla: Mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

1. Alternate Additions: Add the dry ingredients in three additions, alternating with the milk (start and end with the dry ingredients). Mix until just combined—do not overmix.

Step 6: Fill and Bake

1. Spoon Batter into Liners: Fill each cupcake liner about two-thirds full with batter.
2. Bake: Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Frosting

1. Beat Butter and Peanut Butter: In a clean bowl, beat the butter and peanut butter together until smooth.
2. Add Powdered Sugar: Gradually mix in the powdered sugar, 1/2 cup at a time, until fully incorporated.
3. Adjust Consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
4. Flavor Boost: Mix in the vanilla extract and a pinch of salt for balance.

Step 8: Frost and Decorate

1. Pipe or Spread Frosting: Use a piping bag or an offset spatula to frost the cooled cupcakes.
2. Garnish: Top with mini peanut butter cups, a drizzle of chocolate, or crushed peanuts for a finishing touch.

Tips for Success

1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for smooth mixing.
2. Do Not Overmix: Overmixing the batter can result in dense cupcakes. Stop mixing as soon as the ingredients are combined.
3. Cool Completely: Always let cupcakes cool fully before frosting to prevent the frosting from melting.
4. Test for Doneness: Insert a toothpick into the center of a cupcake—if it comes out clean, they’re done!

Flavor Variations

1. Chocolate-Peanut Butter Cupcakes: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
2. Peanut Butter and Jelly Cupcakes: Swirl a spoonful of jelly into the batter before baking or fill cupcakes with jelly after baking.
3. Reese’s Cupcakes: Fold in chopped mini Reese’s cups into the batter for extra texture and flavor.
4. Salted Caramel: Drizzle caramel sauce over the frosting and sprinkle with flaky sea salt.

Serving Suggestions

• Serve with a cold glass of milk or a warm cup of coffee for the ultimate indulgence.
• Pair with fresh fruit like strawberries or bananas to complement the peanut butter flavor.

Frequently Asked Questions

Q: Can I use natural peanut butter?
A: While natural peanut butter can be used, it may result in a denser cupcake. Stir thoroughly to incorporate the oils before measuring.

Q: How can I make these cupcakes gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: Can I double the recipe?
A: Yes, this recipe can easily be doubled to make 24 cupcakes. Adjust baking time as needed.

Conclusion

Peanut Butter Cupcakes are the perfect treat for any occasion, combining rich, nutty flavors with a tender cake and luscious frosting. Whether you enjoy them plain or decked out with toppings, these cupcakes are guaranteed to be a hit.

So grab your mixing bowl and indulge in the joy of homemade baking. Share these delightful treats with family and friends—or savor them all yourself. Either way, happiness is just a cupcake away!

Yield: 12 Cupcakes

Peanut Butter Cupcake Recipe

Print

There’s something magical about the combination of peanut butter’s nutty richness and a moist, fluffy cupcake. Add a dollop of decadent frosting, and you’ve got a dessert that satisfies every craving. Peanut butter cupcakes are the ultimate treat for peanut butter lovers, whether for birthdays, holidays, or just a casual indulgence.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• Peanut Butter Frosting:
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Optional Toppings:
• Chopped peanuts
• Mini peanut butter cups
• Chocolate drizzle

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugars

In a large mixing bowl, beat the peanut butter, butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2 minutes).

4. Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.

5. Combine Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.

6. Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the Frosting

1. Beat the peanut butter and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the heavy cream and vanilla extract, and beat until the frosting reaches your desired consistency.

9. Frost the Cupcakes

Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.

10. Decorate

Sprinkle with chopped peanuts, mini peanut butter cups, or drizzle with melted chocolate for an extra touch.

Notes

• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw and frost before serving.
• Customization: For a chocolate twist, add chocolate chips to the batter or top the frosting with a chocolate ganache drizzle.