Creamy Peanut Butter Cupcakes
These light and creamy homemade peanut butter cupcakes are so delicious, you’ll be making this dessert for every party you attend. Who doesn’t love peanut butter? Put it in a cupcake, and you’ve got my favorite sweet treat!
I also love that this is a simple dessert to prepare, so it won’t keep you in the kitchen for hours. Easy is good for a change, right?
What You Need to Make Peanut Butter Cupcakes
To make the cupcakes, you’ll need unsalted butter, creamy peanut butter, light brown sugar, egg, vanilla, flour, baking powder, salt, and whole milk.
For the frosting, you’ll need more unsalted butter, creamy peanut butter, powdered sugar, and heavy cream.
How to Make the Cupcakes
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Using an electric mixer, cream the butter and peanut butter together, then add cream and the brown sugar.
Add the beaten egg and vanilla into the creamed mixture. Beat until well incorporated.
Whisk together the flour, baking powder, and salt in a bowl.
Gradually add the dry ingredients to the creamed mixture.
Alternate the addition of the dry ingredients with the milk, a third of each at a time.
With a medium ice cream scoop fill the lined muffin cups two-thirds full
Bake the cupcakes at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack to cool completely for about 1 hour.
Peanut Butter Frosting Directions
Cream peanut butter and butter together with an electric mixer until the combination becomes creamy, for about 2-3 minutes.
Slowly add in powdered sugar, mixing until well combined.
Check the consistency of the frosting to see if it will hold a peak. If not add more powdered sugar. If too thick, pour in the heavy cream a tablespoon at a time, beating until smooth.
Using an electric mixer beat on high for 3-4 minutes. The buttercream should be light and fluffy.
Spoon the frosting into a pastry bag with a large tip.
Working on the outside begin frosting the cupcake in a circular motion from outside to the center of the cupcake.
Well, it’s complicated. Baking soda and baking powder are VERY different. It is possible to substitute baking soda for baking powder, but it’s really best to make sure you have everything before you start cooking!
You can certainly frost the cupcakes by hand. If you want them to be pretty, you can put the frosting in a sealed plastic baggie and snip the end. They still won’t be quite as decorative without using a frosting tip, but the will be prettier than frosting with a knife.
These peanut butter cupcakes will last a few days in an airtight container in the fridge. If you want to keep them longer, don’t frost them. Store the bare cupcakes in an airtight container in the freezer and frost them once they’ve thawed. Baked goods are always best when they are fresh, so if think you will only eat a half dozen, simply pare down the recipe.
Looking for more delicious desserts? Try this recipe for Peanut Butter Chocolate Ooey Gooey Bars and this one for Decadent Butterfinger Brownies!
Peanut Butter Cupcakes
Equipment
- cupcake pan
Ingredients
For Cupcakes
- 1/3 C unsalted butter room temperature
- 1/2 C peanut butter creamy
- 1 1/4 C light brown sugar
- 1 egg room temperature
- 1 tsp vanilla
- 2 C flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 C whole milk room temperature
For Frosting
- 1 C unsalted butter room temperature
- 1 C peanut butter creamy
- 3 C powdered sugar
- 4 T heavy cream
Instructions
To Make the Cupcakes
- Preheat oven to 350 degrees.
- Line cupcake tins with paper liners.
- Using an electric mixer, cream the butter and peanut butter together, then add cream and the brown sugar.
- Add the beaten egg and vanilla into the creamed mixture and beat until well incorporated.
- Whisk together the flour, baking powder, and salt in a bowl.
- Gradually add the dry ingredients to the creamed mixture.
- Alternate the addition of the dry ingredients with the milk, a third of each at a time.
- With a medium ice cream scoop fill the lined muffin cups two-thirds full.
- Bake the cupcakes at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely for about an hour.
To Make the Frosting
- Cream peanut butter and butter together with an electric mixer until the mixture becomes creamy, about 2-3 minutes.
- Slowly add in powdered sugar, mixing until well combined.
- Check the consistency of the frosting to see if it will hold a peak. If not, add more powdered sugar. If too thick, pour in the heavy cream a tablespoon at a time beating until smooth.
- Using an electric mixer beat on high for 3-4 minutes. The buttercream should be light and fluffy.
- Spoon the frosting into a pastry bag with a large tip.
- Working on the outside begin frosting the cupcake in a circular motion from outside to the center of the cupcake.
