These Peanut Butter Cupcakes are a dreamy blend of rich, nutty flavors and moist, tender crumb that will leave you reaching for seconds. Each bite is a perfect harmony of creamy peanut butter and sweet, fluffy cake, topped with a decadent frosting that melts in your mouth. Ready in just over an hour, they’re surprisingly simple to make yet feel indulgent and special.
With a luscious texture and a hint of saltiness balancing the sweetness, these cupcakes are a treat for all your senses. Packed with protein and a touch of fiber, they’re as satisfying as they are delicious. Whether for a party or a cozy afternoon, these cupcakes are sure to become a favorite.
Ingredients for Peanut Butter Cupcakes
- For the Cupcakes:
- 3 cups (335 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons (170 g) unsalted butter (melted)
- ¼ cup (60 ml) vegetable or canola oil
- 1 cup (260 g) creamy peanut butter
- 3 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- 1 cup (240 g) sour cream
- ¼ cup (60 ml) whole milk
- For the Frosting:
- 1 ½ cups (340 g) unsalted butter (softened)
- 1 ½ cups (390 g) creamy peanut butter
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups (500 g) powdered sugar
- 1-3 Tablespoons milk (as needed)
- ½ cup (50 g) natural cocoa powder
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line two 12-count cupcake tins with paper liners. Set aside.
- In a large mixing bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add melted butter and oil. Use an electric mixer to stir until all the flour is moistened.
- Stir in creamy peanut butter until fully incorporated.
- Add eggs, vanilla extract, and sour cream. Stir until thoroughly combined.
- Slowly drizzle in whole milk and stir until the batter is smooth and uniform.
- Evenly divide the batter into the prepared cupcake tins.
- Bake on the center rack for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. (Note: Cupcake surfaces will crack, but the cracks may still appear wet when done. Avoid over-baking to prevent dryness.)
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- For the Frosting: In a mixing bowl, combine softened butter, peanut butter, vanilla extract, and salt. Stir until smooth and creamy.
- Gradually add powdered sugar, mixing until fully combined. Thin the frosting with milk, one tablespoon at a time, until smooth and creamy.
- Measure out half of the frosting into a disposable piping bag and set aside.
- Add cocoa powder to the remaining frosting and stir until fully combined. Thin with additional milk if needed.
- Transfer the chocolate frosting to another piping bag. Snip the ends off both bags and place them together in a piping bag fitted with a large closed star tip (e.g., Ateco 848).
- Pipe swirled frosting onto the cooled cupcakes. (Note: The first bit may not be swirled, but the swirl will develop as both frostings combine.)
Perfect Pairings: Sauce and Topping Ideas
While the peanut butter and chocolate swirled frosting is a showstopper, you can elevate these cupcakes even further. Drizzle them with a caramel sauce or a chocolate ganache for extra decadence. For a crunchy twist, sprinkle crushed peanuts or mini chocolate chips on top. If you’re feeling adventurous, add a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-worthy treat.
Storage Tips: Keeping Your Cupcakes Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but let them come to room temperature before serving to restore their soft texture. You can also freeze unfrosted cupcakes for up to 3 months—just wrap them tightly in plastic wrap and thaw before frosting.
Time-Saving Hacks for Busy Bakers
Short on time? Use a boxed cake mix as a base and add 1 cup of peanut butter to the batter for a quick shortcut. For the frosting, pre-mix the peanut butter and chocolate portions the night before and store them in separate piping bags. This way, you can simply assemble and frost when you’re ready to serve.
Recipe Variations: Mix It Up!
Want to switch things up? Try using chunky peanut butter for added texture or swap the cocoa powder in the frosting for melted dark chocolate for a richer flavor. For a nut-free version, use sunflower seed butter instead of peanut butter. You can also add a surprise filling by injecting a bit of chocolate hazelnut spread into the center of each cupcake.
Equipment Guidance: Tools for Success
To make these cupcakes effortlessly, use a stand mixer or hand mixer for the batter and frosting. A large closed star piping tip (like Ateco 848) is ideal for achieving that beautiful swirled frosting effect. Don’t forget a cookie scoop to evenly portion the batter into the cupcake liners—it’s a game-changer for consistency!
Peanut Butter Cupcakes
Ingredients
Peanut Butter Cupcakes
- 3 cups cake flour (335 g)
- 1 cup granulated sugar (200 g)
- 1 cup light brown sugar firmly packed (200 g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons unsalted butter melted (170 g)
- ¼ cup vegetable or canola oil (60 ml)
- 1 cup creamy peanut butter (260 g)
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 1 cup sour cream (240 g)
- ¼ cup whole milk (60 ml)
Peanut Butter & Chocolate Frosting
- 1 ½ cup unsalted butter softened (340 g)
- 1 ½ cup creamy peanut butter (390 g)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar (500 g)
- 1-3 Tablespoons milk
- ½ cup natural cocoa powder (50 g)
Instructions
- Preheat oven to 350F (175C) and line two 12-count cupcake tins with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
- Add melted butter and oil and use an electric mixer to stir until all flour is moistened.
- Stir in peanut butter.
- Add eggs, vanilla extract and sour cream and stir until thoroughly combined.
- Slowly drizzle in milk and stir until completely combined and batter is smooth and uniform.
- Evenly divide batter into prepared cupcake tin.
- Transfer to center rack of 350F (175C) oven (I only bake one tray at a time) and bake for 22-24 minutes or until a toothpick inserted in the center comes out clean or (preferably) with moist crumbs. Cupcake surfaces will crack, the cracks may still appear wet when the cupcakes are finished baking. Do not over-bake or cupcakes will be dry and crumbly.
- Allow cupcakes to cool in pan for 5 minutes before gently, carefully removing to a cooling rack to cool completely before frosting.
- Peanut Butter Chocolate Swirled Frosting & Decorating
- Combine butter, peanut butter, vanilla extract and salt and stir until smooth and creamy.
- Gradually add powdered sugar until completely combined. Thin frosting as needed by adding milk, one tablespoon at a time, until smooth and creamy.
- Measure out approximately half of the frosting into a disposable piping bag and set aside.
- Add cocoa powder to remaining half of frosting and stir until completely combined. If needed, thin the frosting with additional milk.
- Transfer chocolate frosting to another piping bag. Snip the ends off both frosting bags and place in an additional piping bag that’s been fitted with a large closed star piping tip (I use Ateco 848) together. Pipe swirled frosting onto cupcakes (note that the first bit you pipe may not be swirled but as both frostings work their way through you’ll get a nice swirl!).