Reese's Cupcakes
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Reese's Cupcakes
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These Reese’s Cupcakes are a peanut butter lover’s dream! After baking to perfection, the cupcakes are filled with creamy peanut butter and then topped with peanut butter frosting.
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Ingredients
For the Cupcakes
- ½ cup salted butter softened
- 1 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup creamy peanut butter divided
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
For the Frosting
- 2 ½ cups powdered sugar
- ½ cup unsalted butter softened
- 3 tablespoons whole milk
- ½ cup creamy peanut butter
- ½ cup Reese’s Pieces crushed or uncrushed (optional)
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Instructions
- Preheat your oven to 350°F and fill a cupcake pan with liners. Set the pan aside.
- Combine the salted butter and granulated sugar in a large mixing bowl. Using an electric hand mixer, cream the butter and sugar together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the eggs until they are thoroughly beaten and fully incorporated into the creamed sugar. Add the vanilla, milk, and ½ cup of peanut butter. Mix until combined.
- Reduce the speed of your mixer and gently whisk in the baking soda, baking powder, and flour. Make sure no clumps of dry flour remain in your cupcake batter.
- Divide the batter evenly among the 12 cupcake liners and bake for 20 minutes, or until you can cleanly remove a toothpick from your cupcakes.
- Remove the cupcakes from the oven and poke a hole in the middle of each cupcake that is about ¾ inch in diameter. Fill the holes with the other ½ cup of peanut butter.
- Allow your cupcakes to cool while you prepare the frosting by whisking together the powdered sugar, unsalted butter, milk, and peanut butter until smooth and creamy.
- Add your frosting to a piping bag and frost each cupcake however you’d like.
- Serve and enjoy!
Notes
- Don’t overmix the batter: If you overmix the batter, it can cause the cupcakes to become dense. Only mix the ingredients until they are well combined.
- Use room temperature eggs: Room temperature ingredients mix better, so leave out your eggs for a few minutes before you add them.
- Gently make holes: It’s easy to tear the cupcakes, so use a piping tip or an apple corer to help hollow out the middle for the filling.
Nutrition Information
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Calories
633kcal
(32%)
Carbohydrates
70g
(23%)
Protein
13g
(26%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
320mg
(13%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
563IU
(11%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 320mg | 13% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 563IU | 11% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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