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Peanut Butter Cupcake Recipe

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★★★★★

4.8 from 78 reviews

This Peanut Butter Cupcake recipe delivers moist, tender cupcakes with the rich flavor of creamy peanut butter infused both in the batter and the luxurious frosting. Inspired by nostalgic family memories, these American-style cupcakes are perfect for dessert lovers craving a comforting, sweet treat with a smooth peanut butter finish.

Ingredients

Scale

Cupcakes

  • 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a muffin tin with 18 paper cupcake liners to prevent sticking and aid in easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening and seasoning.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the light brown sugar, sour cream, creamy peanut butter, whole milk, vegetable oil, egg, and vanilla extract until smooth and uniform in texture.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is smooth and lump-free but do not overmix to keep cupcakes tender.
  5. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
  6. Prepare Frosting: In a mixing bowl, beat the creamy peanut butter and softened unsalted butter together until the mixture is light and fluffy, creating a smooth base for the frosting.
  7. Add Sugar, Salt, and Cream: Gradually incorporate the confectioners’ sugar, salt, and heavy whipping cream into the peanut butter and butter mixture. Beat until the frosting is fluffy and spreadable.
  8. Frost the Cupcakes: Once cupcakes are fully cooled, pipe or spread the peanut butter frosting generously on top for a creamy, rich finish to each cupcake.

Notes

  • Store cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for up to 4 days.
  • Unfrosted cupcakes can be frozen for up to 2 months; thaw completely before frosting.
  • Allow chilled cupcakes to come to room temperature before serving for best texture and flavor.

Keywords: peanut butter cupcake, peanut butter frosting, American cupcakes, moist peanut butter cake, easy cupcake recipe, homemade peanut butter dessert

Find it online: https://cookwithlea.com/peanut-butter-cupcake-recipe/