Cupcakes with Peanut Butter Icing
Elevate your dessert game with these irresistibly moist cupcakes topped with rich, creamy peanut butter icing! Perfectly fluffy and delicately sweet, these homemade cupcakes are enhanced by the nutty, velvety frosting that’s made with real peanut butter for an indulgent treat. With just 20 minutes of prep time, they’re easy enough for beginners yet impressive enough for special occasions. Garnish with chopped peanuts or a drizzle of chocolate for a gourmet touch. Whether you’re a peanut butter lover or just looking for a unique cupcake recipe, these bakery-worthy delights are guaranteed to satisfy your sweet tooth and wow your guests. Perfect as a decadent snack or a show-stopping dessert for parties!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 0.75 cup creamy peanut butter
- 0.5 cup unsalted butter (softened, for icing)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons milk (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until fluffy and pale, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the peanut butter icing: In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined.
Mix in the vanilla extract and 1 tablespoon of milk at a time, until the icing reaches your desired consistency. It should be smooth and spreadable.
Once the cupcakes are completely cooled, use a piping bag with a star tip or an offset spatula to frost the cupcakes with the peanut butter icing.
Optional: Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate for extra flair.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
