Peanut Butter Cupcakes

If you’re a peanut butter lover, get ready to fall head over heels. These Peanut Butter Cupcakes are soft, fluffy, and topped with a creamy homemade peanut butter frosting that turns every bite into a little piece of heaven. Perfect for birthdays, family gatherings, or just a sweet treat to brighten your day, these cupcakes are a crowd-pleaser that will have everyone asking for seconds.

Why You’ll Love This Recipe

• Rich Peanut Butter Flavor: Every cupcake is infused with creamy peanut butter, from the batter to the frosting.
• Soft, Moist Texture: The combination of sour cream, eggs, and proper creaming ensures tender, light cupcakes.
• Homemade Frosting: Skip the store-bought stuff—this peanut butter buttercream is dreamy and easy to pipe.
• Customizable Toppings: Crushed peanut butter chips or even a drizzle of chocolate can take these cupcakes to the next level.
• Simple Ingredients: Pantry staples come together to create a dessert that feels indulgent but is surprisingly approachable.

These cupcakes aren’t just delicious—they’re a celebration of peanut butter in its finest form.

Ingredients Breakdown

Here’s exactly what you need to make 12 perfect Peanut Butter Cupcakes.

For the Peanut Butter Cupcakes

• 1 1/4 cups (163g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 6 tbsp (78g) sugar
• 6 tbsp (84g) packed brown sugar
• 6 tbsp (105g) creamy peanut butter
• 1/4 cup (58g) sour cream
• 1 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/2 cup (118ml) milk

For the Peanut Butter Buttercream

• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup (210g) peanut butter
• 4 1/2 cups (575g) powdered sugar
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 4–5 tbsp (60-75ml) milk or water
• Peanut butter chips, crushed (optional, for garnish)

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Tools & Equipment Needed

• Standard 12-cup cupcake pan
• Cupcake liners
• Large mixing bowls
• Medium mixing bowl
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack
• Piping bag and tip (optional, Ateco tip 847 recommended)
• Toothpick (for doneness test)

Having all your tools ready ensures a smooth baking experience without scrambling at the last minute.

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (176°C). Line a 12-cup cupcake pan with cupcake liners. This prevents sticking and makes cleanup easy.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 1/4 cups (163g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Set aside. This ensures even distribution of the leavening agents and salt, which is crucial for a light, airy cupcake.

Step 3: Cream Butter, Sugars, and Peanut Butter

In a large mixing bowl, combine:

• 1/4 cup (56g) unsalted butter
• 6 tbsp (78g) sugar
• 6 tbsp (84g) packed brown sugar
• 6 tbsp (105g) creamy peanut butter

Beat on medium speed for 3–4 minutes until the mixture is light in color and fluffy. Don’t rush this step—proper creaming incorporates air, which gives the cupcakes their soft texture.

Step 4: Add Sour Cream and Vanilla

Mix in:

• 1/4 cup (58g) sour cream
• 1 tsp vanilla extract

Beat until fully combined. The sour cream adds moisture and tenderness, making every bite melt in your mouth.

Step 5: Incorporate Eggs

Add one at a time:

• 1 large egg
• 1 large egg yolk

Mix until mostly combined after each addition. Scrape down the sides to ensure everything is evenly incorporated.

Step 6: Add Dry Ingredients in Two Parts

• Add half of the dry ingredients and mix until mostly combined.
• Slowly pour in 1/2 cup (118ml) milk and mix again. The batter may look slightly curdled—that’s normal.
• Add the remaining dry ingredients and mix until smooth. Avoid overmixing to keep the cupcakes tender.

Step 7: Fill Cupcake Liners and Bake

Spoon batter into liners, filling about 1/2 full (cupcakes rise significantly). Bake for 13–17 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Remove cupcakes from the oven and place on a cooling rack. Allow them to cool fully before frosting—this prevents the buttercream from melting.

Making the Peanut Butter Buttercream

Step 1: Beat Butter

In a large bowl, beat 1 cup (224g) unsalted butter until smooth.

Step 2: Add Peanut Butter

Mix in 3/4 cup (210g) peanut butter until fully combined.

Step 3: Add Powdered Sugar

• Mix in half of the 4 1/2 cups (575g) powdered sugar.
• Then add 3/4 tsp vanilla extract, 1/4 tsp salt, and 3 tablespoons milk or water. Mix thoroughly.
• Add remaining powdered sugar and additional milk or water (as needed) to reach desired frosting consistency.

Step 4: Frost the Cupcakes

Using a piping bag or a knife, frost each cooled cupcake. Optionally, sprinkle with crushed peanut butter chips for added texture and flair.

Tips & Variations

• Vegetarian-Friendly: Already vegetarian; no substitutions needed.
• Vegan Option: Use plant-based butter, non-dairy milk, and flax eggs instead of egg and yolk.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend.
• Adjusting Sweetness: Reduce sugar by 1–2 tablespoons if you prefer less sweet cupcakes.
• Chocolate Peanut Butter: Add a teaspoon of cocoa powder to the batter or top with chocolate ganache.

Flavor Profile & Pairings

These cupcakes boast a rich, nutty flavor with a hint of caramel from the brown sugar. The buttercream adds a silky, creamy texture that balances the slightly denser peanut butter cupcake base.

Suggested Side Dishes

• Fresh berries for a tart contrast
• Mini chocolate cups or chocolate bark for extra indulgence
• Coffee or hot chocolate (non-alcoholic)

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	605
Protein	8.5 g
Carbohydrates	72.6 g
Sugars	58.1 g
Fat	33.2 g
Saturated Fat	17 g
Sodium	274.4 mg
Cholesterol	83.7 mg
Fiber	2 g

Dietary Notes: Vegetarian-friendly, nut-containing, not gluten-free (unless substituted).

Make-Ahead & Meal Prep Tips

• Cupcakes: Can be baked 1–2 days in advance. Store in an airtight container at room temperature.
• Buttercream: Make ahead and store in the fridge up to 3 days; bring to room temperature before frosting.
• Freezing: Frosted cupcakes can be frozen for up to 2 months. Wrap individually in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

Q1: Can I make these cupcakes without a mixer?
A1: Yes! A hand whisk or wooden spoon will work, though it will take a bit longer to achieve a light, fluffy texture.

Q2: My cupcakes sink in the middle. Why?
A2: This usually happens if the oven temperature is too low, the batter is overmixed, or the cupcakes were underbaked.

Q3: Can I use crunchy peanut butter instead of creamy?
A3: Absolutely! The texture will be slightly chunkier, adding a delightful crunch.

Q4: How long do frosted cupcakes stay fresh?
A4: When stored in an airtight container at room temperature, they’re best for 2–3 days. In the fridge, up to 5 days.

Q5: Can I double this recipe?
A5: Yes! Double the ingredients and bake in two pans, adjusting baking time slightly if needed.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	10 minutes
Make Cupcake Batter	10 minutes
Bake Cupcakes	13–17 minutes
Cool Cupcakes	15 minutes
Make Buttercream	10 minutes
Frost & Decorate	10 minutes
Total Time	40 minutes

Serving Suggestions

• Pipe the frosting into generous swirls for a professional look.
• Top with crushed peanut butter chips, chocolate drizzle, or mini peanut butter cups.
• Serve on a decorative plate or cupcake stand for gatherings.

Recipe Variations

1. Chocolate-Peanut Butter Cupcakes: Add 2 tbsp cocoa powder to the batter and swirl in chocolate ganache on top.
2. Peanut Butter Banana Cupcakes: Fold 1/4 cup mashed ripe banana into the batter for natural sweetness.
3. Peanut Butter Caramel Crunch: Drizzle caramel over the frosting and sprinkle with crushed peanuts.
4. Mini Cupcake Bites: Bake in mini muffin tins for bite-sized treats, perfect for parties.

Ingredient Spotlight

Peanut Butter

Peanut butter is the star ingredient here, providing rich flavor and creamy texture. For best results:

• Storage: Keep in a cool, dark place; refrigerate after opening to maintain freshness.
• Selection: Use creamy peanut butter for smooth batter and frosting. Natural peanut butter works too, but mix well before measuring.

Sour Cream

Sour cream ensures moisture and tenderness:

• Substitute: Plain Greek yogurt can work if needed.
• Tips: Always use room temperature to avoid curdling when mixed with butter.

Pro Cooking Tips

• Room Temperature Ingredients: Butter, eggs, and milk at room temperature blend more smoothly, resulting in a better texture.
• Creaming Time Matters: Don’t skimp on creaming butter and sugar—it creates air pockets for a fluffy cupcake.
• Scrape the Bowl: Regularly scrape down the sides to ensure even mixing.
• Avoid Overmixing: Once dry ingredients are added, mix until just combined to prevent dense cupcakes.

Storage & Freezing Guide

• Cupcakes Only: Store in an airtight container at room temperature for 2–3 days.
• Frosted Cupcakes: Freeze individually wrapped cupcakes for up to 2 months. Thaw at room temperature before serving.
• Buttercream: Store separately in the fridge up to 3 days or freeze in a zip-top bag for up to 1 month.

Expanded Conclusion

These Peanut Butter Cupcakes are more than just a dessert—they’re a love letter to peanut butter. Soft, fluffy, and indulgently frosted, they’re perfect for any occasion or for when you simply need a sweet pick-me-up. Once you try this recipe, you’ll understand why homemade treats taste so much better than store-bought.

Bake a batch, invite your loved ones, and watch these cupcakes disappear in record time. And remember—life is better with peanut butter.

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