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Reese's Cupcakes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12 cupcakes
Calories: 633 kcal
Course:
Dessert
Cuisine:
American
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)
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!
Cup of Yum
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
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
% 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.