These flavorful Peanut Butter Cupcakes are a dream for peanut butter fans. From the rich cupcakes to the decadent frosting, each bite is absolutely wonderful.
You are going to love these moist and flavor packed Peanut Butter Cupcakes. It is so easy to make this homemade cupcake recipe. The cupcakes and the frosting are loaded with peanut butter so it’s an amazing dessert.
If you love peanut butter like we do, also try Peanut Butter Snowballs, Peanut Butter Rice Krispie Treats Recipe and Chocolate Peanut Butter Cupcakes. The kids also love Reese’s Pieces Cookies , Peanut Butter Lasagna and Deep Fried Peanut Butter Cups.
Try more 55 Peanut Butter Desserts.
Table of Contents
Why We Love This Recipe
- Rich Peanut Butter flavor. The cupcakes taste great with so much peanut butter flavor.
- Easy to follow recipe. The simple step by step instructions make it easy to make homemade cupcakes and frosting.
Ingredients
Cupcakes
- All Purpose Flour. Spoon the flour into the measuring cup instead of scooping it.
- Vegetable Oil. Make the cupcakes moist.
- Creamy Peanut Butter. Creamy is recommended.
- Light Brown Sugar. Try Homemade Brown Sugar Recipe.
- Egg. I used a large egg.
- Sour Cream. Gives the cupcakes the perfect flavor.
- Whole Milk. I don’t suggest reduced fat milk.
- Vanilla Extract. Use pure vanilla extract for the best flavor.
Frosting
- Butter. Make sure to use real butter.
- Creamy peanut butter. Creamy peanut butter gives the frosting a smooth texture.
- Powdered Sugar. Sift to remove any lumps.
Topping
- Miniature Reese’s Peanut Butter Cups. The mini size is perfect.
Variations and Additions
- Chocolate cupcakes. Swap the peanut butter cupcakes for Chocolate Cupcakes.
- Topping. Reece’s Pieces, Hershey Bars, dark chocolate, Homemade Nutter Butter Cookie Recipe and Hershey Kisses also make great topping ideas.
Step by Step Instructions
- Step 1. First, go ahead and preheat the oven and line the muffin pan with cupcake liners.
Step 2. Get out a separate large bowl and whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract.
Step 3. Combine until thoroughly mixed together.
Step 4. Combine the flour mixture with the wet ingredients. Stir until combined.
Step 5. Divide the batter into the muffin liners. Bake for about 20 minutes or until a toothpick inserted comes out clean.
Step 6. While the cupcakes are cooling, make the frosting. I used a stand mixer with paddle attachment, but any electric mixer is fine. Cream together the butter and peanut butter. The texture should be light and fluffy.
Step 7. Slowly add the powdered sugar into the peanut butter mixture. Alternate with the milk and beat until it’s the consistency you want.
Step 8. Once the cupcakes are cool, use a piping bag to frost each cupcake. Top with a piece of the peanut butter cup.
Step 9. Serve on a platter and enjoy.
Frequently Asked Questions
Place leftovers in the fridge, covered inside an airtight container, up to 5 days.
I don’t suggest natural peanut butter. The oil in the peanut butter will make the texture of the frosting different. We prefer Jif or Skippy, but you can use your preference to make this treat.
Pro Tips
- Room temperature butter. The frosting ingredients will combine smoother with room temperature butter. The texture will also be creamier.
- Don’t overmix the cupcake ingredients. Combine the wet and dry ingredients until just combined.
- Creamy Peanut Butter is best. The texture will be smooth and fluffy.
More Peanut Butter Desserts
- Peanut Butter Hershey Kiss Cookies
- 2 Ingredient Chocolate Peanut Butter Fudge
- Peanut Butter Stuffed Chocolate Cookies
- Easy Peanut Butter Cookies Recipe
- Peanut Butter Fluff
- Peanut Butter Cake Mix Cookies
Go ahead and make this tasty Peanut Butter Cupcake Recipe with peanut butter frosting. Please come back and leave a star recipe rating.
Peanut Butter Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1/2 cup Creamy Peanut Butter
- 1 cup Light Brown Sugar packed
- 1 Large Egg room temperature
- 1/3 cup Sour Cream
- 3/4 cup Whole Milk
- 2 teaspoons Vanilla Extract
For the Frosting:
- ½ cup butter softened
- 1 cup creamy peanut butter
- 2-3 tablespoons Whole Milk
- 3 cups Powdered Sugar
For Topping:
- 9 Miniature Reese’s Peanut Butter Cups cut in half
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a separate mixing bowl, whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract.
- Create a well in the flour mixture and pour the wet ingredients into the dry ingredients. Stir until combined.
- Pour the batter into the cupcake liners filling them up approximately 2/3 of the way full.
- Bake for 20-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool the cupcakes completely on a wire rack before topping with the frosting.
For the Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency.
- Pipe the frosting on to the cooled cupcakes, top with a piece of the peanut butter cups and then they are ready to serve and enjoy!
