Peanut Butter Cupcakes With Frosting Recipe

Peanut Butter Cupcakes With Frosting Recipe

How To Make Peanut Butter Cupcakes with Frosting

These peanut butter cupcakes are moist and tasty peanut butter snacks, topped with a bold dark chocolate frosting for a completely decadent taste!

Preparation: 20 minutes
Cooking: 23 minutes
Total: 43 minutes



For Cupcakes:

  • cupsall-purpose flour,spooned and leveled
  • 1tspbaking powder
  • ¼tspsalt
  • cupcreamy peanut butter
  • 8tbspunsalted butter,softened to room temperature
  • ¾cupdark brown sugar,packed
  • 2large eggs
  • 1tsppure vanilla extract
  • ¼cupmilk

For Dark Chocolate Frosting:

  • cupsconfectioners’ sugar
  • cupunsweetened cocoa powder
  • 6tbspunsalted butter,softened to room temperature
  • 6tbspheavy cream
  • 1tsppure vanilla extract


  1. Preheat the oven to 350 degrees F. Line 12-cup muffin pan with liners. Set aside.

  2. Mix together the flour, baking powder, and salt. Set aside.

  3. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy for about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed.

  4. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not over-mix.

  5. Divide the batter evenly between 12 cupcake tins.

  6. Bake for 23 to 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.

Dark Chocolate Frosting:

  1. Sift together the powdered sugar and cocoa powder to ensure there are no lumps. Set aside.

  2. With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder alternately with the heavy cream and vanilla.

  3. Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.

  4. Frost cooled cupcakes as desired. Serve and enjoy!

Recipe Notes

  • Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.
  • Store covered in the refrigerator for up to 1 week.


  • Calories: 447.30kcal
  • Fat: 25.31g
  • Saturated Fat: 12.48g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 8.58g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 52.93g
  • Fiber: 2.84g
  • Sugar: 37.91g
  • Protein: 6.98g
  • Cholesterol: 77.40mg
  • Sodium: 104.25mg
  • Calcium: 70.49mg
  • Potassium: 208.20mg
  • Iron: 1.79mg
  • Vitamin A: 159.81µg
  • Vitamin C: 0.04mg
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