Peanut Butter Cupcakes with Peanut Butter Frosting
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These delicious peanut butter cupcakes with peanut butter frosting are so good!
Made with simple ingredients and full of creamy peanut butter flavor, these cupcakes are a lovely way to celebrate the season.
Peanut butter lovers will love these delicious cupcakes with peanut butter buttercream frosting.
This is one of our easy cupcake recipes, you will want to bookmark for later.
Why This Cupcake Recipe Rocks
Taste. This peanut butter cupcake recipe are moist and tender and are topped with a creamy peanut butter frosting that is rich and tasty. Full of peanut butter flavor!
Easy Recipe. This recipe is made with simple ingredients and has some great flavor.
Versatile. You can add other ingredents to make these a combo cupcake.
Ingredients
- cake flour – I recommend using this versus all purpose flour as cake flour will give you a moist, soft cupcake.
- sugars – both brown sugar and white sugar
- creamy peanut butter – use your favorite brand, If you use a natural peanut butter be sure to mix it well befor adding to the batter
- vanilla
- unsalted butter
- oil
- baking spices
See recipe card for full recipe and quantities.
Equipment
- hand mixer or stand mixer with paddle attachment
- large bowl
- rubber spatula
- cupcake pans or muffin pan
- cupcake liners
- wire rack
How to Make Peanut Butter Cupcakes
Step 1 – Prepare tin with paper liners. In a large bowl or bowl of a stand mixer, add dry ingrdients.
Step 2 – Add wet ingredients and beat on medium-low speed.
Step 3 – Add peanut butter.
Step 4 – Add sour cream.
Step 5 – Blend weel on medium speed
Step 6 – Pour batter into prepared cupcake tin. Bake as directed.
Step 7 – Prepare frosting by mixing butter and peanut butter.
Step 8 – Add remaining ingredients and beat on high speed.
Prepare piping bag and tube and add frosting to bag. You can also skip this step and frost cupcakes with a spatula.
You could even add chopped peanuts or a peanut butter cookie to the top of the cupcake.
Substitutions & Variations
- chocolate frosting– instead of peanut butter, you can top with chocolate frosting or even a chocolate ganache.
- Topping – You can add any or all of the following to the top of the cupcakes for added flavor: chopped peanuts, peanut butter chips, nuts, chocolate chips, or even a mini peanut butter cup
- Peanut Butter Swirl – Mix peanut butter frosting with vanilla frosting in piping bag for a swirl effect.
Storage
Store cupcakes in an airtight container in the refrigerator.
Timesaving and Helpful Tips
- For best results, mix wet ingredients in a separate bowl before adding to flour mixture.
- Scrape the sides of the bowl often with a rubber spatula so that the batter is blended properly.
- You can prepare the dry ingredients ahead of time and store in a ziploc bag until you are ready to prepare.
- To speed the process a bit, pop the cupcakes into the refrigerator or freezer for a just few minutes to cool them down faster. Set an alarm so you don’t forget to take them out.
- Store leftovers in an airtight container. You can freeze unfrosted cupcakes in a freezer safe sealed container and enjoy them later.
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Recipe FAQs
Yes, you can add 1/2 to 3/4 cup of any of these to the batter prior to baking.
Yes, but they will affect the flavor.
Store the cupcakes in an airtight container in the refrigerator for up to 2-3 days.
These are so much fun! Be sure to try my Tequila Margarita cupcakes, my Snickerdoodle Cupcakes and my Easy Orange Creamsicle Cupcakes.
More Delicious Cupcake Recipes
Looking for other recipes like this? Try these:
Peanut Butter Cupcakes with Peanut Butter Frosting
Ingredients
- 3 cups cake flour
- 1 cup sugar
- 1 cup light brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, melted
- ¼ cup vegetable or canola oil
- 1 cup creamy peanut butter
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup buttermilk
Peanut Butter Frosting Recipe
- 1 cup creamy peanut butter
- 1 cup 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- Pinch salt
- 2 tablespoons milk or heavy cream
Instructions
- Preheat the oven to 350 degrees. Prepare two muffin pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.
- In a mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- To the dry ingredients, add the melted butter and oil, beating until blended. The mixture will be thick like a cookie dough.
- Mix the peanut butter into the dough until equally blended.
- To the batter, add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
- Next, beat in the vanilla, sour cream, and buttermilk until evenly mixed.
- Using a large cookie scoop, fill the cupcake liners about ⅔ full.
- Bake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle returns clean.
- Remove the cupcakes from the oven and allow to cool completely on a wire rack prior to frosting.
- For the frosting: Beat together the peanut butter and butter until creamy. Add the powdered sugar and salt, beating until the mixture is smooth. Add the milk to the frosting, scraping down the sides, and beat until fluffy or about 1 minute.
- Transfer the frosting to a piping bag and decorate the cookies as desired.
Notes
- For best results, mix wet ingredients in a separate bowl before adding to flour mixture.
- Scrape the sides of the bowl often with a rubber spatula so that the batter is blended properly.
- You can prepare the dry ingredients ahead of time and store in a ziploc bag until you are ready to prepare.
Nutrition
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Wow! I wasn’t expecting sour cream in the frosting. I thought maybe it would be peanut butter buttercream. This looks incredible!
They all look so good! I love peanut butter everything! Thanks so much for sharing and for posting on Fiesta Friday. Hope to see you again at the party.