The Best Peanut Butter Cupcakes Recipe

Peanut Butter Cupcakes are a classic treat that are always a crowd pleaser!

Made with moist peanut butter cake and a creamy peanut butter frosting these cupcakes are the perfect treat any day of the week.

With the perfect combination of sweet and salty, these cupcakes have plenty of peanut butter flavor that both adults and kids will enjoy.

Bake the perfect Peanut Butter Cupcake that’s sure to be the highlight of birthday parties and special occasions.

This peanut butter cupcake recipe is easy to follow and yields cupcakes that are moist, fluffy, and packed with flavor.

• 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 (1 ½ sticks) unsalted butter, melted
• ¼ cup vegetable oil
• 1 cup creamy peanut butter
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream
• ¼ cup buttermilk

• 1 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• Pinch salt
• 2 tablespoons milk

Instructions

Preheat the oven to 350 degrees. Prepare two cupcake pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.

In a large 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 into the flour mixture using a hand mixer or electric mixer. 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, spoon batter into muffin cups about ⅔ full.

Bake the cupcakes for 22 to 25 minutes or until an inserted toothpick 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 peanut butter buttercream 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 top of the cupcakes as desired.

Peanut Butter and Jelly Cupcakes: Fill the cupcakes with a dollop of jelly or jam before baking, and top with a peanut butter frosting for a nostalgic twist.

Chocolate Peanut Butter Cupcakes – For a chocolate lover’s take on peanut butter cupcakes, add some cocoa powder to the batter. You can also top peanut butter chocolate cupcakes with chocolate frosting or ganache.

Chocolate Chip Peanut Butter Cupcakes

These cupcakes start with a vanilla cake base, and are studded with chocolate chips throughout. They’re then filled with a creamy peanut butter filling, and topped with a simple chocolate frosting.

Peanut Butter and Banana Cupcakes – A classic flavor combination that’s always delicious. Top with a banana frosting or add some chopped bananas to your peanut butter frosting for extra flavor.

Store your frosted cupcake in an airtight container lined with parchment paper at room temperature for up to one week.

Yes, freezing peanut butter cupcakes is incredibly easy and it only takes a few steps:

Using cake flour instead of all purpose flour for cupcake recipes has a number of benefits, especially when baking peanut butter cupcakes. Cake flour is much finer and lighter than all-purpose, which makes it the perfect choice for creating a softer, fluffier texture in your cupcakes.

Electric Hand Mixer

Cookie Scoop

Cupcake Liners

Muffin Pans

Piping Bags & Tips Set for Cake Decorating

Vanilla Extract