Intense Peanut Butter Cupcakes
Dive into pure peanut butter bliss with these Intense Peanut Butter Cupcakes—perfect for dessert lovers and peanut butter fanatics alike! These moist, fluffy cupcakes are made with creamy peanut butter blended right into the batter, delivering rich, nutty flavor in every bite. Topped with a luscious peanut butter frosting that’s whipped to silky perfection and optionally garnished with mini peanut butter cups, they’re a show-stopping treat for any occasion. Ready in under 40 minutes, this easy-to-follow recipe combines pantry-friendly ingredients and straightforward techniques to create bakery-quality results at home. Whether you’re hosting a party, celebrating a special moment, or simply indulging a craving, these crave-worthy cupcakes are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Creamy peanut butter
- 2 pieces Large eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Powdered sugar (for frosting)
- 0.5 cups Creamy peanut butter (for frosting)
- 0.25 cups Unsalted butter (softened, for frosting)
- 2 tablespoons Heavy cream (for frosting)
- 12 pieces Mini peanut butter cups (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and peanut butter together until smooth using an electric mixer or stand mixer.
Add the eggs one at a time to the peanut butter mixture, beating thoroughly after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients into the wet mixture in 2-3 batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, combine the powdered sugar, peanut butter, and softened butter in a mixing bowl. Beat until creamy and smooth.
Add the heavy cream and mix until the frosting is light and fluffy.
Frost the cooled cupcakes generously using a piping bag or an offset spatula.
Garnish each cupcake with a mini peanut butter cup if desired.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 33.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 182 mg | 4% | |
*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.
