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.

Peanut Butter cupcakes on a platter.
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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.

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: 

Ingredients for Peanut Butter Cupcakes - peanut butter, flour, powdered sugar, butter, Reese's Cups, butter, vanilla, eggs.

Cupcakes: 

  • All Purpose Flour 
  • Vegetable Oil 
  • Creamy Peanut Butter 
  • Light Brown Sugar
  • Large Egg
  • Sour Cream 
  • Whole Milk 
  • Vanilla Extract 

Frosting: 

  • Butter
  • Creamy peanut butter
  • Whole Milk
  • Powdered Sugar 

Topping: 

  • Miniature Reese’s Peanut Butter Cups

Variations and Additions

Step by Step Instructions

  • Step 1. First, go ahead and preheat the oven and line the muffin pan with cupcake liners.  
Mixing bowl with dry ingredients.

Step 2. Get out a separate large bowl and whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract.  

Mixing bowl with peanut butter mixture.

Step 3. Combine until thoroughly mixed together.

Mixing bowl with flour and peanut butter mixture combined.

Step 4. Combine the flour mixture with the wet ingredients. Stir until combined.  

Cupcakes in pan cooling.

Step 5. Divide the batter into the muffin liners. Bake for about 20 minutes or until a toothpick inserted comes out clean.

Peanut butter mixture in bowl for frosting.

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.

Powdered sugar added to mixture and combined.

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.

Cupcakes topped with frosting and Reece's Cups.

Step 8. Once the cupcakes are cool, use a piping bag to frost each cupcake. Top with a piece of the peanut butter cup.

Cupcakes on a platter.

Step 9. Serve on a platter and enjoy.

Frequently Asked Question

How to store?

Place leftovers in the fridge, covered inside an airtight container, up to 5 days.

What type of peanut butter is best?

Creamy peanut butter will give the cupcakes and frosting a smoother texture. 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.
Peanut Butter cupcakes on a platter.

More Peanut Butter Desserts:

Go ahead and make this tasty Peanut Butter Cupcake Recipe with peanut butter frosting. Please come back and leave a star recipe rating.

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Peanut Butter Cupcakes

5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Cuisine American
Course Dessert
Calories 428

Ingredients

For the Cupcakes:

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!

Recipe Notes

Refrigerate the leftovers, covered, for up to 5 days.

Nutrition Facts

Calories 428kcal, Carbohydrates 48g, Protein 7g, Fat 25g, Saturated Fat 7g, Polyunsaturated Fat 7g, Monounsaturated Fat 9g, Trans Fat 0.2g, Cholesterol 27mg, Sodium 268mg, Potassium 190mg, Fiber 1g, Sugar 36g, Vitamin A 218IU, Vitamin C 0.05mg, Calcium 73mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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