Save
These peanut butter cupcakes with creamy peanut butter frosting are a perfect treat for anyone who loves that rich nutty flavor. They come together quickly and are just the right balance of moist cake and silky frosting, making them a great choice for a special occasion or a weekend bake.
I first made these cupcakes when I wanted a peanut butter dessert that wasn’t too dense. They quickly became a favorite for weekend baking sessions with friends.
Ingredients
- Vegetable oil or canola oil: keeps the cupcakes moist without adding extra flavor
- Light brown sugar: adds a bit of caramel depth to the sweetness
- Regular creamy peanut butter: is key for the best texture in both the cupcakes and frosting
- All purpose flour: provides structure but keeps the texture tender
- Baking soda: helps the cupcakes rise for a soft crumb
- Milk and sour cream: make the batter tender and add moisture
- Unsalted butter: for the frosting gives a creamy base where you control the saltiness
- Powdered sugar: is sifted for smooth frosting and just the right sweetness
- Vanilla extract: enhances the nutty flavors and rounds out the batter
- Peanut butter candies: make a fun and tasty decoration topping the cupcakes
Instructions
- Build The Batter:
- Preheat your oven to 350 degrees Fahrenheit and prepare two muffin tins with cupcake liners. In a large bowl, beat together the oil, brown sugar, eggs, and vanilla extract until the texture is smooth and light. Then add the peanut butter and mix well, making sure no lumps remain from the sugar.
- Combine The Dry Ingredients:
- In another bowl, whisk the flour, baking soda, and salt together. These dry ingredients create the cupcake’s structure.
- Mix The Wet Ingredients:
- Whisk together the milk and sour cream in a small jug until fully combined. This mixture adds richness and prevents dryness.
- Alternate Adding Dry And Wet Ingredients:
- Add about half the flour mixture into the peanut butter mixture by hand using a spatula or wooden spoon. Then add half of the milk and sour cream mix. Repeat with the remaining flour and liquid mixtures. Mixing by hand keeps the batter from becoming tough due to over mixing.
- Fill The Cups And Bake:
- Spoon the batter into the liners filling each about two thirds to three quarters full. This ensures a nice rise without overflowing. Bake the cupcakes for about 20 to 24 minutes, or until a toothpick inserted comes out clean.
- Prepare The Frosting:
- Beat the softened butter until it turns light and fluffy. Add the peanut butter and beat until smooth and combined. Mix in the vanilla extract and two cups of the sifted powdered sugar on low speed until incorporated.
- Adjust Sweetness And Texture:
- Add the rest of the powdered sugar slowly, alternating with a tablespoon of cream or milk at a time, until you reach your preferred sweetness and the frosting is pipeable or spreadable.
- Decorate:
- Frost the cooled cupcakes generously using a piping bag fitted with your favorite tip or a knife. Top with peanut butter candies to add a fun and personalized touch.
I love how the peanut butter flavor carries through every bite keeping it balanced. These cupcakes remind me of baking afternoons spent with my niece who loves decorating each cupcake with her own candy choices. It’s a sweet tradition now that turns baking into a shared memory.
Storage Tips
Store the cupcakes in an airtight container at room temperature for up to two days. Keep the frosting refrigerated if made ahead and bring to room temperature before frosting the cupcakes. For longer storage, cupcakes freeze well unfrosted for up to three months. Thaw completely and frost before serving.
Ingredient Swaps
If you want a richer cupcake try substituting half the vegetable oil with melted butter. Use creamy sunflower seed butter as a peanut-free alternative and add a teaspoon of almond extract for extra flavor. Sour cream can be swapped with Greek yogurt for a tangier crumb.
Serving Ideas
Serve these alongside a glass of cold milk or a hot cup of black coffee to balance the sweetness. Top with chopped salted peanuts for a crunch contrast or add a drizzle of melted chocolate for a double dose of indulgence.
These little attentions make a huge difference in turning simple recipes into favorites.
Frequently Asked Recipe Questions
- → What type of peanut butter works best?
Use regular smooth peanut butter for the best texture and flavor. Avoid natural or whipped types as they may affect consistency.
- → How can I avoid overmixing the cupcake batter?
Mix the wet and dry ingredients by hand gently, alternating additions to prevent a tough texture caused by overmixing.
- → What's the ideal baking time and temperature?
Bake the cupcakes at 350°F (175°C) for 20-24 minutes, checking with a toothpick for doneness when it comes out clean.
- → How do I get a smooth frosting?
Sift the powdered sugar before beating and gradually add cream or milk to reach the desired creamy texture.
- → Can peanut butter candies be substituted?
Yes, you can decorate with chopped nuts, chocolate chips, or even a drizzle of melted peanut butter for different finishes.
- → How many cupcakes does this yield?
This batch produces about 16 cupcakes when filling liners 2/3 to 3/4 full.