Peanut Butter Cupcakes

Peanut Butter Cupcakes

These cupcakes are my all-time favorite sweet treat. They kind of taste like a Little Debbie Peanut Butter and Creme Pie, but better! They are so soft and moist all the way through, and the frosting just makes them even better. They're great with a cold glass of milk or even some ice cream.

Alexis Wilmouth

Alexis Wilmouth

May 01, 2023

2 min read

Ingredients

For the Cupcakes:

  • 1/2 cup + 6 tablespoons all purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/4 cup sour cream
  • 1/3 cup creamy peanut butter
  • 6 tablespoons whole milk
  • 2 tablespoons + 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract

For the Frosting:

  • 1/2 cup creamy peanut butter
  • 1/2 stick unsalted butter, room temperature
  • 1 cup powdered sugar
  • 3 tablespoons heavy whipping cream

Directions

  1. Preheat oven to 350 F. Line your cupcake pan with 9 paper liners and set aside.
  2. In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  3. In a separate medium mixing bowl, whisk together brown sugar, sour cream, peanut butter, milk, vegetable oil, egg and vanilla extract.
  4. Create a well in the center of the flour mixture and pour in the liquid mixture. Whisk until just combined.
  5. Divide the batter evenly into your prepared liners. It'll be about 1/4 cup in each.
  6. Bake for 22 minutes or until a toothpick inserted into the center comes out pretty much clean with a few small crumbs. Let cool completely.
  7. While the cupcakes are cooling, you can start preparing the frosting. Begin by adding the peanut butter and butter to a medium mixing bowl. Beat with an electric mixture for a minute until smooth and well combined.
  8. Beat in the powdered sugar 1/2 cup at a time. Scrape your bowl as needed to ensure everything is well incorporated. Mix in the vanilla and heavy cream. Beat until light and fluffy.
  9. Add the frosting to a piping bag and pipe onto your cupcakes. You can pipe it tall, like I did, or you can pipe a rosette for less frosting. I like to pipe mine with the star tip, but you can also use a round tip or just simply snip off the tip of your piping bag for a more rustic look. Enjoy!

*Store in an airtight container at room temperature for up to 4 days.

*You can double or even triple the recipe to have enough cupcakes for a party or gathering. If you double the recipe, still only use one egg.

*Bake these cupcakes on the bottom rack for a more done bottom and softer top, or bake them on the top rack for a more done top and softer bottom. I prefer to bake the on the top because the bottom of the cake stays more consistent with the rest of the cupcake, while the top tends to crack a little more like a peanut butter cookie.

Makes about 9 cupcakes