Peanut Butter Cupcakes
Rich, indulgent, and bursting with nutty flavor, these Peanut Butter Cupcakes are a dream come true for peanut butter lovers! Each tender, moist cupcake is infused with creamy peanut butter and topped with a luscious homemade peanut butter frosting that's whipped to perfection. The secret to their melt-in-your-mouth texture is the combination of brown sugar and whole milk, while the velvety frosting gets its creaminess from a hint of heavy cream. These cupcakes come together in under 40 minutes, making them the perfect choice for a decadent treat on busy days or special celebrations. Top them off with chopped peanuts or mini chocolate chips for added texture and visual appeal. Whether you're baking for a birthday, potluck, or simply to satisfy a craving, these peanut butter cupcakes are guaranteed to delight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 items Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Powdered sugar (for frosting)
- 0.75 cups Additional peanut butter (for frosting)
- 0.25 cups Unsalted butter (for frosting, softened)
- 2 tablespoons Heavy cream (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Evenly distribute the batter among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, use an electric mixer to beat the peanut butter, softened butter, and powdered sugar together until creamy and smooth.
Add the heavy cream and a pinch of salt, then continue to beat the frosting until it reaches your desired consistency.
Once the cupcakes are completely cooled, frost them generously with the peanut butter frosting using a piping bag or a knife.
Optionally, garnish with chopped peanuts or mini chocolate chips for extra flavor and texture. Serve and enjoy!
Nutrition Facts
Calories |
5880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.6 g | 417% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 3002 mg | 130% | |
| Total Carbohydrate | 681.7 g | 248% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 494.3 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 534 mg | 41% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2595 mg | 55% | |
*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.
