Ingredients
Scale
- 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 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
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat butter, sugars, and peanut butter until light and fluffy, 3-4 minutes.
- Add sour cream and vanilla extract and mix well.
- Add egg and yolk one at a time, mixing after each.
- Add half of the dry ingredients, then milk, then remaining dry ingredients; mix until smooth.
- Fill cupcake liners 1/2 full and bake 13-17 minutes. Cool on a rack.
- For buttercream: beat butter and peanut butter until smooth. Add half powdered sugar, then vanilla, salt, and milk/water. Add remaining sugar and adjust consistency. Pipe onto cupcakes and sprinkle peanut butter chips if desired.
Notes
- Cupcakes are best stored well-covered for 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian