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Peanut Butter Cupcakes make the best dessert for any occasion. These cupcakes are made from scratch with simple ingredients.
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. If you love peanut butter desserts as much as I do, check out these Peanut Butter Pretzel Bites.
Table of Contents
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
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.
Step 2 – In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 3 – In a separate mixing bowl, whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract.
Step 4 – Create a well in the flour mixture and pour the wet ingredients into the dry ingredients. Stir until combined.
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
Step 7 – In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
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.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container, for up to 5 days.
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.
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.
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!
