Peanut Butter Cupcakes
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
22 mins
-
Total Time
1 hr 2 mins
-
Servings
24 cupcakes
-
Calories
549 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Peanut Butter Cupcakes
Description
The recipe begins by whisking together dry ingredients including cake flour, granulated and brown sugars, baking powder, baking soda, and salt. Melted butter and oil are stirred into the dry mix, followed by creamy peanut butter, eggs, vanilla extract, sour cream, and milk. The batter achieves a smooth and uniform consistency before being portioned into cupcake liners and baked at 350°F.
Baking results in cupcakes with slight cracks on the surface; a toothpick test ensures proper doneness without overbaking, which can cause dryness. Once cooled, cupcakes are frosted with a rich peanut butter and chocolate frosting made from butter, peanut butter, vanilla, salt, powdered sugar, milk, and cocoa powder, complementing the cake’s texture and deepening the peanut flavor.
These cupcakes work well as a dessert for gatherings or treats, best stored in an airtight container at room temperature for up to 48 hours or refrigerated for up to four days to maintain freshness and prevent dryness.
Ingredients
Peanut Butter Cupcakes
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons butter melted, unsalted
- ¼ cup avocado oil or vegetable or canola oil
- 1 cup peanut butter creamy
- 3 egg room temperature preferred, large
- 1 Tablespoon vanilla extract
- 1 cup sour cream
- ¼ cup milk whole
Peanut Butter & Chocolate Frosting
- 1 ½ cup butter softened, unsalted
- 1 ½ cup peanut butter creamy
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
- 1-3 Tablespoons milk
- ½ cup cocoa powder natural
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!).
Notes
- Use classic creamy peanut butter for best texture and flavor in both the cupcakes and frosting; natural peanut butter may alter the texture undesirably.
- Store cupcakes in an airtight container at room temperature for up to 48 hours or refrigerate for up to 4 days to keep them moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 549kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 321mg | 13% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
