Peanut Buttery Cupcakes
Get ready to indulge in the ultimate harmony of sweet and nutty flavors with these irresistible Peanut Buttery Cupcakes! Tender, moist, and packed with peanut butter goodness, these homemade treats pair a fluffy peanut butter-infused cake base with a rich, creamy peanut butter frosting that’s whipped to perfection. Prepared in just under 40 minutes, this easy-to-follow recipe is perfect for satisfying peanut butter cravings or impressing guests at your next celebration. Decorate with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate for a delightful finishing touch. These cupcakes are a peanut butter lover’s dream and an excellent addition to any dessert table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 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 milk
- 1.5 cups confectioners' 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)
- 1 teaspoons pure vanilla extract (for frosting)
- 1 pinch 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 flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a large mixing bowl, using a hand mixer or stand mixer, cream the unsalted butter and peanut butter until smooth and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined—be careful not to overmix.
Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, use a hand mixer or stand mixer to beat the confectioners' sugar, peanut butter, softened butter, heavy cream, vanilla extract, and salt together. Beat until fluffy, about 2-3 minutes.
Once the cupcakes are completely cool, frost them generously using a piping bag or a knife.
Optional: Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 38.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 180 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.
