• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Fun & Faraway Places
  • Start Here
  • Food & Drink
    • Breakfast
    • Appetizers
    • Cocktails
    • Entrees
    • Dessert
    • Weight Watchers Recipes
  • Destinations
    • Florida
    • North America
    • South America
    • Europe
    • Middle East
    • Asia
    • Cruises
  • Work with Us!
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Start Here
  • Recipes
    • Breakfast
    • Entrees
    • Appetizers
    • Dessert
  • Fun
  • Faraway Places
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
      • Breakfast
      • Entrees
      • Appetizers
      • Dessert
    • Fun
    • Faraway Places
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Creamy Peanut Butter Cupcakes

    Published: Feb 22, 2016 · Modified: Aug 20, 2021 by Kelly Stilwell · This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    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!

    This light and creamy peanut butter cupcake is so delicious, you'll be making this recipe for every party you attend. Who doesn't love peanut butter? Put it in a cupcake, and you've got my favorite dessert recipe! I also love that this is a simple dessert to make, and it won't keep you in the kitchen for hours. Easy is good for a change, right?

    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?

    This light and creamy peanut butter cupcake is so delicious, you'll be making this recipe for every party you attend. Who doesn't love peanut butter? Put it in a cupcake, and you've got my favorite dessert recipe! I also love that this is a simple dessert to make, and 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.

    This light and creamy peanut butter cupcake is so delicious, you'll be making this recipe for every party you attend. Who doesn't love peanut butter? Put it in a cupcake, and you've got my favorite dessert recipe! I also love that this is a simple dessert to make, and it won't keep you in the kitchen for hours. Easy is good for a change, right?

    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.

    I'm Out of Baking Powder! Can I Use Baking Soda?

    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! 

    Can I Frost the Cupcakes by Hand?

    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.

    How Long Do Cupcakes Keep?

    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!

    This light and creamy peanut butter cupcake is so delicious, you'll be making this recipe for every party you attend. Who doesn't love peanut butter? Put it in a cupcake, and you've got my favorite dessert recipe! I also love that this is a simple dessert to make, and it won't keep you in the kitchen for hours. Easy is good for a change, right?

    Peanut Butter Cupcakes

    Delicious peanut butter cupcakes with heavenly peanut butter frosting. SO good and easy to make!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 50 minutes
    Cook Time: 25 minutes
    Cooling Time: 1 hour 10 minutes
    Servings: 18
    Calories: 456kcal
    Author: Kelly Stilwell

    Equipment

    • cupcake pan

    Ingredients

    For Cupcakes

    • ⅓ C unsalted butter room temperature
    • ½ C peanut butter creamy
    • 1 ¼ C light brown sugar
    • 1 egg room temperature
    • 1 teaspoon vanilla
    • 2 C flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ¾ 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.

    Nutrition

    Serving: 1 | Calories: 456kcal | Carbohydrates: 51g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 253mg | Fiber: 2g | Sugar: 37g | Vitamin A: 499IU | Calcium: 67mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
    « Bunny Butt Cupcakes for Easter
    Best Baked Hawaiian Chicken Recipe »
    846 shares
    • 38

    Affiliate Disclosure

    Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

    Reader Interactions

    Comments

    1. Karly

      March 06, 2016 at 3:24 pm

      I am so excited to try these cupcakes! Thanks for linking up with What's Cookin' Wednesday!

      Reply
    2. sara

      March 02, 2016 at 2:36 pm

      Oh these look so tasty! I will have to make these ASAP. Thanks for linking up at Merry Monday!

      Reply
    3. Ellie

      February 23, 2016 at 7:12 am

      We do <3 peanut butter in this house, so I think I'll make these cupcakes today. The only change I will have to make, is by using our favorite frosting-CHOCOLATE.

      Reply
      • Kelly Stilwell

        February 23, 2016 at 8:55 am

        Girl-Chocolate and peanut butter? I'm in!! Let me know how they turn out!

        Reply

    Share your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kelly eating on a cruise ship.

    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

    More about me →

    Recipes

    • Authentic Mexican Salsa Recipe with Fresh Tomatoes
    • Traditional German Dishes to Make at Home
    • Sugar Free Pound Cake Recipe with Berries
    • Indonesian Fruit Cocktail Recipe

    Travel Ideas

    • Pink Shell Beach Resort & Marina
    • Where to Stay on Anna Maria Island Beaches
    • Where to Stay in Fort Myers Downtown
    • Culinary Adventures on Rocky Mountaineer Canada

    Join the Family!





    Footer

    ^ back to top

    As seen in graphic

    About

    • Start Here
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelly Stilwell