Name: Peanut Butter Cupcake Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour (210 grams); 1½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1¼ cups light brown sugar (275 grams); ½ cup sour cream (120 grams); ⅔ cup creamy peanut butter (177 grams); ¾ cup whole milk (180 ml); ⅓ cup vegetable oil (80 ml); 1 large egg; 2 teaspoons vanilla extract; 1 cup creamy peanut butter (264 grams); ½ cup unsalted butter, softened (113 grams); 2 cups confectioners’ sugar (240 grams); 1 teaspoon salt; 6 tablespoons heavy whipping cream (90 ml)

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Introduction

These peanut butter cupcakes offer a rich, creamy twist on a classic favorite. Soft, moist, and topped with a luscious peanut butter frosting, they’re perfect for any occasion. Whether you’re baking for friends or a cozy night in, these cupcakes deliver comforting, nutty flavor in every bite.

A close-up of a single cupcake with a bite taken out of it, showing a soft, crumbly inside that is light brown in color. The cupcake is topped with a thick layer of creamy, light beige frosting swirled in soft peaks. On top of the frosting sits a small chocolate peanut butter cup, slightly tilted. A woman's hand is holding the cupcake from the side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour (210 grams)
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cups light brown sugar (275 grams)
½ cup sour cream (120 grams)
⅔ cup creamy peanut butter (177 grams)
¾ cup whole milk (180 ml)
⅓ cup vegetable oil (80 ml)
1 large egg
2 teaspoons vanilla extract

For the Frosting:

1 cup creamy peanut butter (264 grams)
½ cup unsalted butter, softened (113 grams)
2 cups confectioners’ sugar (240 grams)
1 teaspoon salt
6 tablespoons heavy whipping cream (90 ml)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 18 paper cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3: In a larger bowl, whisk the brown sugar, sour cream, peanut butter, milk, vegetable oil, egg, and vanilla extract until smooth and fully blended.
Step 4: Gradually add the dry ingredients to the wet ingredients. Stir gently until the batter is smooth and no streaks remain, being careful not to overmix.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
Step 7: To make the frosting, beat the peanut butter and softened butter together in a bowl until creamy and smooth.
Step 8: Gradually add the confectioners’ sugar, salt, and heavy cream, beating continuously until the frosting is fluffy and spreadable.
Step 9: Pipe or spread the peanut butter frosting onto the cooled cupcakes as desired. Serve and enjoy!

Tips & Variations

For extra texture, fold in chopped peanuts or chocolate chips into the batter before baking.
If you prefer a lighter frosting, reduce the butter slightly and add more cream until you reach your desired consistency.
Try swapping half the peanut butter with almond butter for a different nutty flavor.
Use natural peanut butter without added sugar to reduce sweetness and add a more earthy taste.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw completely before adding frosting.

How to Serve

A close-up of a cupcake with one big bite taken out of it, showing a soft, fluffy light brown crumb inside. The cupcake is topped with a thick layer of smooth, pale beige frosting swirled neatly on top, and a small peanut butter cup nestled in the center of the frosting. The cupcake sits on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter in both the batter and frosting for added texture, though the batter may be slightly thicker. It adds a pleasant crunch to the cupcakes.

Can I make these cupcakes gluten-free?

To make gluten-free peanut butter cupcakes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure the blend contains xanthan gum or a similar binder for best results.