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Close-up of peanut butter cupcakes with thick swirls of light brown frosting, topped with chocolate pieces, arranged in a row on a wooden surface against a blurred background.
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5 from 6 votes

Peanut Butter Cupcakes

Peanut Butter Cupcakes make the best dessert for any occasion. These cupcakes are made from scratch with simple ingredients.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 18
Author: Carrie Barnard
Cost: $7.30, $0.41 per Serving

Ingredients

For the Cupcakes:

  • 1 ½ cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Vegetable Oil
  • ½ cup Creamy Peanut Butter
  • 1 cup Light Brown Sugar packed
  • 1 Large Egg room temperature
  • ⅓ cup Sour Cream
  • ¾ 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°F. Line muffin pans with 18 cupcake liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the vegetable oil, peanut butter, brown sugar, egg, sour cream, milk, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer the cupcakes to a wire rack and cool completely before frosting.

For the Frosting:

  • Beat the softened butter and peanut butter with a hand or stand mixer until smooth and fluffy.
  • Gradually add the powdered sugar, alternating with 2 tablespoons of milk. Beat until smooth. Add additional milk as needed to reach the desired consistency.
  • Pipe the frosting onto the cooled cupcakes.
  • Cut the Reese's Peanut Butter Cups in half and top each cupcake with one half.
  • Serve and enjoy.

Notes

Refrigerate leftover cupcakes in a covered container for up to 5 days.
 
 
 

Nutrition

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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