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Peanut Butter Cupcakes

Peanut Butter Cupcakes | The JavaCupcake Blog https://javacupcake.com #ad @pillsburybaking

TThe simplest recipes sometimes make the best recipes and that’s no exception for these delicious Peanut Butter Cupcakes!

Peanut Butter Cupcakes with Peanut Butter Buttercream Frosting and a glass of milk

A while back, it occurred to me that I have never made Peanut Butter Cupcakes to share on TJCB before. None that are just peanut butter flavored, anyway. I’ve shown you guys tons of peanut butter and chocolate cupcake recipes, but never peanut butter cake topped with peanut butter frosting.

Peanut Butter Cupcakes served on white dishes with a glass of milk

Then I shared my Perfect Peanut Butter Buttercream recipe. You all LOVED it and RAVED about it! “Perfect” is NOT an understatement. Go check out that link and see what people had to say! I was blown away by the feedback and planned out this recipe to combine that frosting with a peanut butter cake.

It’s a special little treat for those of us who are a bit peanut butter obsessed…like me. And I know it’s good because I sent these cupcakes to work with my husband and they were GONE before their lunch break was over.

Perfect Peanut Butter frosting in a piping bag alongside of Peanut Butter Cupcakes

Here’s how to make these Peanut Butter Cupcakes. They’re SUPER simple!

Peanut Butter Cupcakes – Ingredients & Utensils Required

Yield: 12 cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

 

You will need…

  • 160g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 170g creamy peanut butter (JIF works well!)
  • 115g unsalted butter, room temperature
  • 150g dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • My Perfect Peanut Butter Buttercream frosting (the recipe is enough for 12 cupcakes!)

 

You will also need…

  • A piping bag & medium open star piping tip
  • A cupcake pan and liners
  • A bowl for dry ingredients
  • A stand mixer and stand mixer bowl
  • A silicone spatula (or something to scrape the bowl)
  • A few toothpicks

Instructions

How to make these glorious peanut butter cupcakes from scratch…

  1. Preheat oven to 350°F and line cupcake pan with liners.
  2. In the bowl of your stand mixer, combine the butter, peanut butter, sugar, and vanilla and mix for 2 minutes on medium-high speed. Stop 1-2 times to scrape the bowl.
  3. Add the eggs one at a time and, after each addition, mix until combined. Scrape the bowl again and mix on medium-high for 1 minute.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Add half the flour mix on low until combined.
  6. Add the remaining flour mixture and fold in using a spatula. Scrape the bowl.
  7. Fill the cupcake liners evenly with batter. The batter will be thick.
  8. Bake for 23-25 minutes or until a toothpick pressed inside one of the cupcakes comes out clean. Don’t be tempted to take the cupcakes out early – they will be under-baked!
  9. Allow to cool completely.
  10. Fill the piping bag fitted with the open star tip with my Perfect Peanut Butter Buttercream frosting.
  11. Pipe swirls of frosting onto each cupcake.
  12. Enjoy!

A dozen Peanut Butter Cupcakes fresh from the oven

Why These Cupcakes Are A Peanut Butter Lover’s Dream…

I can’t gush about these cupcakes enough, and I bet you’ll react the SAME way.

 

First, the texture and taste of the cake? Ah-maz-ing. These are dense and moist peanut butter cupcakes (nothing’s gonna crumble on you here!) and full of that good PB flavor.

 

The frosting swirled on top is just divine, too. Of course, it is my perfect recipe. And if I’m being completely honest here, I always let my kids take a big spoon full of frosting out of the container. Ok, who am I kidding…I took a big spoon full of frosting for myself too!

 

Also, this is THE easiest and quickest peanut butter cupcake recipe you’ll find. Period. Complex recipes are fuuuun to conquer…but it’s also a confidence-booster to put together something tasty in under an hour. And if someone springs an event on you at the last minute, these are something you can whip up ASAP – including the frosting!

 

Overall, I just know you’re gonna love these as much as I do.

PS…I’d love to hear from you!

Tell me how these cupcakes turned out for you, and how you plan on using them! I think they’d be great for just about anything…birthday parties, work parties, fundraisers, even weddings.

 

So drop me a note in the comments below and, if you’re confused on something, be sure to ask me to clarify whatever you need. There are no stupid questions…I promise everyone can learn something from you!

 

Happy baking!

Peanut Butter Cupcakes

Peanut Butter Cupcakes

Yield: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

Instructions

  1. Preheat oven to 350F and line cupcake pan with liners.
  2. In a bowl, sift together the flour, baking power and salt and set aside.
  3. In the bowl of your stand mixer, combine the butter, peanut butter, sugar, and vanilla and mix for 2 minutes on medium-high speed. Stop 1-2 times to scrape the bowl.
  4. Add the eggs one at a time and mix until combined after each. Scrape the bowl again and mix on medium-high for 1 minute.
  5. Add half the flour and mix on low until just combined.
  6. Add the remaining flour and fold in using a spatula. Scrape the bowl.
  7. Fill the cupcake liners evenly with batter. The batter will be thick.
  8. Bake for 23-25 minutes or until a toothpick comes out clean. Don't be tempted to take them out early - they will be under-baked!
  9. Allow to cool completely.
  10. Fill the piping bag fitted with the open star tip with my Perfect Peanut Butter Buttercream Frosting.
  11. Pipe swirls of frosting onto each cupcake.
  12. Enjoy!

13 comments

  1. Kayle (The Cooking Actress)

    oooh that frosting actually does look legit! And I love the pb on pb combo!

    Reply

    1. Marie

      How about the milk?

      Reply

  2. Deb

    Calls for one tss baking powder. How much is that?
    Also, is this recipe available somewhere in cups instead of gms?
    Instruction #6 says to pour in the mix but I do not see any “mix” listed on the ingredients. Really want to try this but need clarification! Looks yummy!

    Reply

    1. Betsy Eves

      Hi Deb – Sorry about that tss typo! I fixed it. And the “mix” – I have no idea where that came from. haha #busymomlife Thanks for catching those for me! As for having the recipe in cups instead of grams… I do not have that. However, I highly recommend investing in a kitchen scale. You can get them online for $10-15 or at Walmart too. They’re digital now and very simple to use. Happy baking!

      Reply

  3. Keri S

    Is there anyway you could post your peanut butter frosting recipe? I can’t find this particular frosting at my store and these look delicious!

    Reply

  4. Cupcakes Near Me!

    I love peanut butter and I love cupcakes … what could go wrong? Thank you for the recipe! 🙂

    Reply

    1. Betsy Eves

      You are very welcome!

      Reply

  5. Rolland

    First time I have ever baked anything by myself.

    Question
    Does the 60 ml of milk get mixed in with butter, peanut butter …?

    Or when
    What am I missing?
    Rolland

    Reply

    1. Bobbie Main

      Where when do you add the milk???

      Reply

  6. Viv

    Hi

    Not sure where or when I needed to mix in the milk. So, I left it out…cakes are in the oven at the moment. Hope they turn out!

    Reply

    1. crischan

      I think together or after putting the eggs since they’re both “wet” ingredients. I’ll try it out.

      Reply

  7. Ritu

    My batter became extremely thick I had to add another egg
    N left out the milk Cz it’s not mentioned anywhere .. it’s in d oven now

    Reply

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