Description
Peanut Butter Cupcakes are the ultimate treat for peanut butter lovers! This easy recipe creates soft, fluffy cupcakes with a rich peanut butter flavor. Topped with a luscious peanut butter frosting, they’re perfect for birthdays, parties, or as a sweet pick-me-up. Customize them with your favorite toppings, like peanut butter candies or a drizzle of chocolate, for a fun and personal twist. Whether you’re baking for a crowd or treating yourself, these cupcakes are guaranteed to impress!
Ingredients
Scale
For the Cupcakes:
- ½ cup vegetable oil (or canola oil)
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup peanut butter (do not use natural or whipped varieties)
- 1 ⅓ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ¼ cup sour cream
For the Frosting:
- 1 cup unsalted butter, softened
- ¾ cup peanut butter
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2–3 tbsp cream or milk
- Peanut butter candies (optional, for decoration)
Instructions
For the Cupcakes:
- Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners (makes 16–18 cupcakes).
- In a large bowl, mix the vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
- Add the peanut butter and beat until well combined and free of lumps.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a measuring cup, combine the milk and sour cream.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix gently to avoid overmixing.
- Spoon the batter into the cupcake liners, filling each about ⅔ to ¾ full.
- Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
- Beat the softened butter in a large mixing bowl until fluffy (2–3 minutes).
- Add the peanut butter and mix until smooth.
- Gradually add the powdered sugar, ½ cup at a time, alternating with the cream or milk. Mix until the frosting is smooth and reaches your desired consistency.
- Stir in the vanilla extract.
- Spread or pipe the frosting onto the cooled cupcakes. Decorate with peanut butter candies or other toppings if desired.
Notes
- Substitutions: Use plain Greek yogurt in place of sour cream if needed. For a dairy-free version, substitute the milk and butter with plant-based alternatives.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
- Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw before frosting and serving.
- Prep Time: 20
- Cook Time: 24
Nutrition
- Calories: 380