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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?
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5 from 2 votes

Peanut Butter Cupcakes

Delicious peanut butter cupcakes with heavenly peanut butter frosting. SO good and easy to make!
Prep Time50 minutes
Cook Time25 minutes
Cooling Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 456kcal

Equipment

  • cupcake pan

Ingredients

For Cupcakes

  • 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