Peanut Butter Cupcakes | Cupcake Project
MENU
Home  »  Recipes  »  Cupcakes  »  Peanut Butter Cupcakes

Peanut Butter Cupcakes

These peanut butter cupcakes are for the true peanut butter lover. They taste like peanut butter cookies in cupcake format! Top them with peanut butter frosting for extra PB goodness!

Just because there is peanut butter in cupcakes doesn’t mean that they have to be dense. Mine are light, fluffy, and moist.

Peanut butter cupcakes

What Makes These Peanut Butter Cupcakes Great?

The secret to perfect peanut butter cupcakes is using lots of peanut butter.

I prefer to use smooth peanut butter (chunky will work, but obviously you’ll taste the chunks in the baked cupcakes). Also, if you use natural peanut butter, be sure to mix it well to incorporate the oil that’s risen to the top before adding it to the cupcakes.

Adding peanut butter to the peanut butter cupcakes

To intensify the peanut flavor, this recipe also uses roasted peanut oil. Unlike regular peanut oil, roasted peanut oil smells and tastes strongly of peanuts. If you can’t find roasted peanut oil, you can use any peanut oil or vegetable oil.

Adding peanut oil to peanut butter cupcakes

These cupcakes have just the right about of salt. Salt brings out the flavor in peanut butter. Choose unsalted peanut butter for the cupcakes so that you can control how much salt you add to the cupcakes.

How to Make Peanut Butter Cupcakes

Peanut butter cupcakes

Start by mixing your dry ingredients: sugar, cake flour, baking powder, baking soda, and salt. You can use all-purpose flour in a pinch, but the cake flour helps to make a lighter cupcake.

Mixing dry ingredients

Mix in the peanut butter, eggs, and peanut oil. Be careful not to overmix the batter – mix until just combined. If you mix for too long, the cupcakes can end up becoming gummy.

Adding eggs to batter

Mix in milk. This thins out the the batter to help keep these cupcakes light instead of heavy and dense.

Peanut butter cupcake batter

Fill cupcake liners 2/3 full and bake.

Peanut Butter Frosting

Peanut butter frosting being piped onto cupcakes

For the full-on peanut butter experience, top these cupcakes with peanut butter buttercream frosting! It has a rich and creamy peanut butter flavor.

Other frostings that work well on these cupcakes include whipped chocolate ganache, chocolate cream cheese frosting, and chocolate peanut butter banana frosting.

Variations

Peanut butter and jelly cupcake cut open

It’s fun to turn peanut butter cupcakes into peanut butter and jelly cupcakes. To do it, just core a hole in the middle of each cupcake and fill it with a couple tablespoons of jelly before frosting.

Adding jelly to a peanut butter and jelly cupcake

You can also make these cupcakes nut allergy-friendly by using SunButter instead of peanut butter and using regular vegetable oil instead of peanut oil.

If You Like This Recipe, You May Also Like…

Slow Cooker Chocolate Peanut Butter Pudding Cake

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Peanut butter cupcakes
Print Pin
4.6 from 5 votes

Peanut Butter Cupcakes

Moist and light peanut butter cupcakes with a creamy peanut butter frosting.
Course Dessert
Cuisine American
Keyword peanut butter cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 13
Calories 449kcal
Author Stef

Ingredients

Cupcake Ingredients

  • 1 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy unsalted peanut butter
  • 2 large eggs
  • 1/3 cup roasted peanut oil you can also use vegetable oil
  • 2/3 cup whole milk

Frosting Ingredients

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup creamy unsalted peanut butter
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar

Instructions

Cupcake Instructions

  • Preheat oven to 350 F (175 C).
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.
  • Add peanut butter and mix until combined.
  • Add eggs and peanut oil and mix until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquidy. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Fill cupcake liners 2/3 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Frosting Instructions

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Add peanut butter and salt and continue to beat for another minute.
  • Mix in powdered sugar a little bit at a time.
  • If desired, add more powdered sugar to make the buttercream frosting stiffer.

Notes

  • Use smooth peanut butter. Chunks in your cupcakes keep the texture from being uniform, and chunky frosting doesn't pipe well and won't look as pretty. If you use natural peanut butter, be sure to mix really well before adding; it's important that the oils are thoroughly mixed in.
  • I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe. However, if your peanut butter has salt added to it, don't add salt to the frosting without tasting first. It may already be salty enough. 
  • You will need to stop and scrape down the side of the bowl every minute or so while you are mixing. The easiest way to do this is with a silicone spatula. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn't (e.g. the beater blade).
  • If you plan to make a very large swirl of frosting, double the frosting recipe.
  • While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well.
  • Sift the powdered sugar if needed. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Measure before sifting.
  • The frosted cupcakes last for 3 days at room temperature, up to a week at the fridge, or months in the freezer.

Nutrition

Nutrition Facts
Peanut Butter Cupcakes
Amount Per Serving
Calories 449 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g45%
Cholesterol 45mg15%
Sodium 352mg15%
Potassium 250mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 32g36%
Protein 10g20%
Vitamin A 275IU6%
Calcium 53mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

 

Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post