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Peanut Butter Cupcakes make the best dessert for any occasion. These cupcakes are made from scratch with simple ingredients.

Close up image of peanut butter cupcakes topped with mini Reese's Cups
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As a mom of 8, I make a lot of cupcakes for the kids birthdays, holidays and for their class parties. This easy cupcake recipe is one of our favorites because of the peanut butter flavor and the homemade peanut butter frosting.

Make sure to check out this Chocolate Peanut Butter Cupcakes Recipe for the perfect combination of chocolate and peanut butter.

Why This Recipe Works

If you love making homemade cakes and cupcakes as much as I do, then you probably already have the majority of these ingredients.

The moist crumb, the amazing taste and soft texture makes these peanut butter cupcakes family favorite. If you love peanut butter, then you will want to make these cupcakes for your next gathering.

Ingredients

Peanut butter cupcakes - flour, baking powder, baking soda, salt, oil, creamy peanut butter, brown sugar, egg, sour cream, milk, vanilla extract, mini reese's peanut butter cups

For the Cupcakes

  • All Purpose Flour 
  • Baking Powder 
  • Baking Soda 
  • Salt 
  • Vegetable Oil 
  • Creamy Peanut Butter 
  • Light Brown Sugar (packed) 
  • Large Egg (room temperature) 
  • Sour Cream 
  • Whole Milk 
  • Vanilla Extract 

For the Creamy Peanut Butter Frosting

  • Unsalted Butter, softened
  • Creamy Peanut Butter
  • Whole Milk
  • Powdered Sugar 

For Topping

  • Miniature Reese’s Peanut Butter Cups (cut in half) 

Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Cake Mix – We love the way these cupcakes taste made from scratch. But there is nothing wrong with using a cake mix.
  • Chocolate – Make this cupcake with chocolate cupcake batter and topped with peanut butter buttercream frosting. Chocolate and peanut butter is my favorite combination.

Step by Step Instructions 

For the Cupcakes

  • Step 1 – Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with cupcake liners.  
Combine the dry ingredients with a whisk

Step 2 – In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.

Mix the wet ingredients in a bowl

Step 3 – In a separate mixing bowl, whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract. 

Mix the dry and wet ingredients in a bowl

Step 4 – Create a well in the flour mixture and pour the wet ingredients into the dry ingredients.  Stir until combined. 

Baked peanut butter cupcakes in a muffin tin

Step 5 – 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. 

  • Step 6 – Cool the cupcakes completely on a wire rack before topping with the frosting.  

For the Frosting

Cream together peanut and butter in a bowl

Step 7 – In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.

Adding in powdered sugar and milk in a bowl

Step 8 – Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency.  

  • Step 9 – 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 Tips

  • Room Temperature Ingredients – Before combining the ingredients we recommend egg and butter come to room temperature. This helps to create a smooth and creamy texture.
  • Filling Cupcake Liners – Fill the cupcake liners about 2/3 full to prevent the cupcake from spilling over the side. We recommend evenly distribute the batter so that the cupcakes are about the same size.
  • Cool Cupcakes – Before frosting the cupcakes make sure they have cooled to room temperature.
  • Piping Frosting – You can spread the frosting on with a knife or pipe it on with piping bags. We like to use a piping bag when we are taking them to a family gathering.
Peanut Butter Cupcakes on a plater

Frequently Asked Questions

How to Store Leftovers

Refrigerate the leftovers in an airtight container, for up to 5 days.

Can I Freeze Cupcakes?

Yes, you can freeze cupcakes in a freezer safe container for up to 3 months. We do recommend placing in the freezer unfrosted. Then when ready to serve, thaw the cupcakes on the counter then frost.

Close up image of peanut butter cupcakes

More Easy Cupcake Recipes

This Peanut Butter Cupcake Recipe make the perfect dessert for any occasion. Make sure to let us know if you try it. We love hearing from you.

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Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Peanut Butter Cupcakes

5 from 2 votes
Peanut Butter Cupcakes make the best dessert for any occasion. These cupcakes are made from scratch with simple ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Cuisine American
Course Dessert
Calories 350

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 350kcal, Carbohydrates 48g, Protein 7g, Fat 25g, Saturated Fat 7g, Polyunsaturated Fat 7g, Monounsaturated Fat 9g, Trans Fat 0.2g, Cholesterol 27mg, Sodium 268mg, Potassium 189mg, Fiber 1g, Sugar 17g, Vitamin A 218IU, Vitamin C 0.05mg, Calcium 73mg, Iron 1mg

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About the Author

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

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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