How To Make Peanut Butter Cupcakes
Enjoy a tasty treat with these peanut butter cupcakes made extra fluffy with more milk, creamy peanut butter, topped with chocolate peanut butter frosting.
- 1¼cupsall-purpose flour,spoon and leveled
- ½tspbaking soda
- ½cupcanola oil,or vegetable oil
- ½cupcreamy peanut butter
- 1cuplight brown sugar,or dark brown sugar, packed
- 1large egg,at room temperature
- ⅓cupsour cream,at room temperature
- 1½tsppure vanilla extract
- ¾cupwhole milk,at room temperature
- ⅓cuppeanuts,very finely crushed, or chopped
For Chocolate Peanut Butter Frosting:
- 1cupunsalted butter,softened to room temperature
- 3½cupsconfectioners’ sugar
- ½cupunsweetened natural cocoa powder,or dutch-process cocoa powder
- 3tbspheavy cream,or milk
- ⅓cupcreamy peanut butter
- 1tsppure vanilla extract
- Mini Reese’s Peanut Butter Cups,or chopped peanuts, optional, to garnish
Preheat the oven to 350 degrees F.
Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 to 3 liners.
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl.
Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined.
Avoid overmixing. The batter will be slightly thick.
Pour or spoon the batter into the liners, filling only ⅔ full to avoid baking over the sides.
Bake for 21 to 23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched.
Allow the cupcakes to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add the confectioners’ sugar, cocoa powder, and milk.
Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt.
Beat on medium-high speed for 2 minutes until combined.
Add ¼ cup more confectioners’ sugar if frosting is too thin, or another 1 to 2 tablespoons of cream or milk if frosting is too thick.
Taste. Add extra peanut butter or a pinch of salt, if desired.
Frost the cooled cupcakes.
Garnish with a peanut butter cup, if desired.
Cover and store leftovers in the refrigerator for up to 5 days.
Make-Ahead and Freezing Instructions: The cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator.
- Calories: 501.40kcal
- Fat: 31.83g
- Saturated Fat: 11.85g
- Trans Fat: 0.54g
- Monounsaturated Fat: 13.23g
- Polyunsaturated Fat: 5.03g
- Carbohydrates: 51.69g
- Fiber: 2.33g
- Sugar: 39.46g
- Protein: 6.77g
- Cholesterol: 52.92mg
- Sodium: 141.81mg
- Calcium: 50.53mg
- Potassium: 205.95mg
- Iron: 1.44mg
- Vitamin A: 135.78µg
- Vitamin C: 0.06mg
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