Peanut Butter Cupcakes Recipe
Peanut Butter Cupcakes are a classic treat that are always a crowd pleaser!
Made with moist peanut butter cake and a creamy peanut butter frosting these cupcakes are the perfect treat any day of the week.
With the perfect combination of sweet and salty, these cupcakes have plenty of peanut butter flavor that both adults and kids will enjoy.
Bake the perfect cupcake recipe that’s sure to be the highlight of birthday parties and special occasions.
How to Make Peanut Butter Cupcakes
Be sure to scroll to the bottom of the post to print the full recipe with exact measurements and step-by-step instructions.
- Bring the ingredients to room temperatures. This helps everything blend more smoothly and gives your cupcakes a better texture.
- Start by mixing the dry ingredients, then blend in melted butter, oil, and peanut butter until thick.
- Beat in the eggs one at a time, followed by the vanilla, sour cream, and buttermilk.
- Don’t overmix the batter. Once you add the eggs and liquids, mix just until combined to keep the cupcakes light and fluffy.
- Scoop the batter into cupcake liners and bake.
- Once cooled, top them with a creamy peanut butter frosting made with butter, powdered sugar, and milk.
- For a bakery-style look, use a piping bag with a large star tip to swirl on the peanut butter buttercream.
Store in an airtight container at room temperature for 2 days, or in the fridge for up to 4–5 days. Bring to room temp before serving.
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
Yes, you can! It adds a rich, nutty flavor and makes the texture extra moist and tender. Just be sure to use creamy, shelf-stable peanut butter (like Jif or Skippy) so it blends smoothly into the batter without separating.
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Looking for more peanut butter inspiration? Be sure to check out these delicious ideas too:
- Peanut butter dessert recipes like these peanut butter chocolate chip cupcakes are perfect when you’re craving something sweet, rich, and satisfying.
- Peanut butter dinner recipes might sound surprising, but they’re packed with flavor—think savory sauces, marinades, and even peanut butter chicken!
Fix baking fails fast with this handy troubleshooting guide.
Easy Peanut Butter Cupcakes
Ingredients
- 3 cups cake flour
- 1 cup sugar
- 1 cup light brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup creamy peanut butter
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup buttermilk
- 1 cup creamy peanut butter
- 1 cup 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- Pinch salt
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Prepare two cupcake pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- To the dry ingredients, add the melted butter and oil, beating until blended into the flour mixture using a hand mixer or electric mixer. The mixture will be thick like a cookie dough.
- Mix the peanut butter into the dough until equally blended.
- To the batter, add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
- Next, beat in the vanilla, sour cream, and buttermilk until evenly mixed.
- Using a large cookie scoop, spoon batter into muffin cups about ⅔ full.
- Bake the cupcakes for 22 to 25 minutes or until an inserted toothpick in the middle returns clean.
- Remove the cupcakes from the oven and allow to cool completely on a wire rack prior to frosting.
- For the peanut butter buttercream frosting: Beat together the peanut butter and butter until creamy. Add the powdered sugar and salt, beating until the mixture is smooth. Add the milk to the frosting, scraping down the sides, and beat until fluffy or about 1 minute.
- Transfer the frosting to a piping bag and decorate the top of the cupcakes as desired.
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