Peanut butter lovers! Satisfy your sweet tooth in style with these moist and fluffy Peanut Butter Cupcakes! Indulge in the perfect combination of salty, savory peanut butter flavor with a creamy frosting. Try out this easy to follow recipe today!
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 Peanut Butter Cupcake that’s sure to be the highlight of birthday parties and special occasions.
This peanut butter cupcake recipe is easy to follow and yields cupcakes that are moist, fluffy, and packed with flavor.
How to Make 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.
See Also: Reese’s Peanut Butter Cup Cake | Recipes for Delicious Cupcakes | Creamy Cream Cheese Frosting | Dessert Recipes | Peanut Butter Recipes
Variations to Peanut Butter Cupcakes
Peanut Butter and Jelly Cupcakes: Fill the cupcakes with a dollop of jelly or jam before baking, and top with a peanut butter frosting for a nostalgic twist.
Chocolate Peanut Butter Cupcakes – For a chocolate lover’s take on peanut butter cupcakes, add some cocoa powder to the batter. You can also top peanut butter chocolate cupcakes with chocolate frosting or ganache.
Chocolate Chip Peanut Butter Cupcakes
These cupcakes start with a vanilla cake base, and are studded with chocolate chips throughout. They’re then filled with a creamy peanut butter filling, and topped with a simple chocolate frosting.
Peanut Butter and Banana Cupcakes – A classic flavor combination that’s always delicious. Top with a banana frosting or add some chopped bananas to your peanut butter frosting for extra flavor.
Store your frosted cupcake in an airtight container lined with parchment paper at room temperature for up to one week.
Yes, freezing peanut butter cupcakes is incredibly easy and it only takes a few steps:
1) After baking the cupcakes, allow them to cool completely on a wire rack before freezing.
2) Place the cooled cupcakes into an airtight plastic container or freezer-safe bag, making sure that all of the air is removed.
3) Label each container or bag with the date so you know how long they’ve been in your freezer for.
4) Place into your freezer for up to four months.
5) When you’re ready to eat one of your frozen peanut butter cupcakes, thaw it out by taking it from the freezer and allowing it to sit at room temperature until softened (this could take anywhere from 30 minutes-an hour). Once thawed out completely, frost.
Using cake flour instead of all purpose flour for cupcake recipes has a number of benefits, especially when baking peanut butter cupcakes. Cake flour is much finer and lighter than all-purpose, which makes it the perfect choice for creating a softer, fluffier texture in your cupcakes.
The lower protein content in cake flour results in fewer gluten strands formed during mixing, giving your tender cupcakes an airy structure that won’t collapse or become gummy after baking. In addition to offering a better texture and shape than all-purpose flour, cake flour also contains additives like cornstarch and emulsifiers to give cupcakes a moist crumb as they cool.
Peanut Butter Cupcake Recipe
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.
Notes
What is the best way to store peanut butter cupcakes?
Store your frosted cupcake in an airtight container lined with parchment paper at room temperature for up to one week.
Can you freeze peanut butter cupcakes?
Yes, freezing peanut butter cupcakes is incredibly easy and it only takes a few steps:
1) After baking the cupcakes, allow them to cool completely on a wire rack before freezing.
2) Place the cooled cupcakes into an airtight plastic container or freezer-safe bag, making sure that all of the air is removed.
3) Label each container or bag with the date so you know how long they’ve been in your freezer for.
4) Place into your freezer for up to four months.
5) When you’re ready to eat one of your frozen peanut butter cupcakes, thaw it out by taking it from the freezer and allowing it to sit at room temperature until softened (this could take anywhere from 30 minutes-an hour). Once thawed out completely, frost.