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.
Serves:
Ingredients
- 1¼cupsall-purpose flour,spoon and leveled
- ½tspbaking soda
- ¼tspsalt
- 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
- ¼tspsalt
- Mini Reese’s Peanut Butter Cups,or chopped peanuts, optional, to garnish
Instructions
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Preheat the oven to 350 degrees F.
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Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 to 3 liners.
Cupcakes:
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Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
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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.
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Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined.
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Avoid overmixing. The batter will be slightly thick.
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Pour or spoon the batter into the liners, filling only ⅔ full to avoid baking over the sides.
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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.
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Allow the cupcakes to cool completely before frosting.
Frosting:
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
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Add the confectioners’ sugar, cocoa powder, and milk.
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Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt.
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Beat on medium-high speed for 2 minutes until combined.
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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.
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Taste. Add extra peanut butter or a pinch of salt, if desired.
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Frost the cooled cupcakes.
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Garnish with a peanut butter cup, if desired.
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Cover and store leftovers in the refrigerator for up to 5 days.
Recipe Notes
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.
Nutrition
- 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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