Peanutty Cupcakes and Frosting
Indulge your peanut butter cravings with these rich and fluffy Peanutty Cupcakes topped with luscious peanut butter frosting! This recipe combines the nutty decadence of creamy peanut butter with the perfect balance of sweetness to create a treat that's irresistibly moist and tender. Light and easy to prepare, these cupcakes come together in just 40 minutes and are crowned with a silky, melt-in-your-mouth frosting that’s bursting with peanutty goodness. Ideal for peanut butter lovers, these cupcakes serve as a delightful dessert for any occasion, and you can elevate them further with garnishes like chopped peanuts or a drizzle of chocolate. Whether you're baking for a party or simply treating yourself, these peanut butter cupcakes promise to satisfy every sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Creamy peanut butter
- 0.25 cup Unsalted butter, softened
- 2 Large eggs
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2.5 cups Powdered sugar
- 0.75 cup Creamy peanut butter (for frosting)
- 0.25 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Whole milk (for frosting)
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 peanut butter and softened butter together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Then beat in the milk and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into a cupcake comes out clean.
Remove from oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, make the frosting. In a mixing bowl, beat together the powdered sugar, peanut butter, and softened butter until creamy and smooth.
Add the vanilla extract and milk (one tablespoon at a time) and beat until the frosting reaches your desired consistency.
Once the cupcakes are completely cooled, frost them using a piping bag or a butter knife.
Optional: Garnish with chopped peanuts or a drizzle of melted chocolate for added flair.
Nutrition Facts
Calories |
5320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.1 g | 339% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 674.1 g | 245% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 483.2 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 556 mg | 43% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2560 mg | 54% | |
*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.
