The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Indulge in the perfect blend of peanut butter and chocolate with these irresistible Peanut Butter Cupcakes! Soft, moist, and packed with flavor, these cupcakes are topped with a creamy chocolate peanut butter frosting and finished with a delightful peanut butter cup garnish. Ideal for any peanut butter lover and perfect for beginners!
Peanut Butter Cupcakes
Course: UncategorizedDifficulty: MediumServings
14
servingsPrep time
20
minutesCooking time
22
minutesCalories
300
kcalIngredients
- For the Cupcakes:
1 & 1/4 cups (156g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (125g) creamy peanut butter
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 & 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
1/3 cup (40g) very finely crushed or chopped peanuts
- For the Chocolate Peanut Butter Frosting:
1 cup (226g) unsalted butter, softened
3 & 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened cocoa powder
3 tablespoons (45ml) heavy cream or milk
1/3 cup (80g) creamy peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Optional for garnish: mini Reese’s Peanut Butter Cups or chopped peanuts
Directions
- Preheat & Prep: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Prepare a second pan with 2-3 liners as this recipe makes 14-15 cupcakes.
- Make the Cupcakes: In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl, use a mixer or whisk to combine oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract. Add dry ingredients, milk, and peanuts, mixing until just combined. Avoid overmixing.
- Bake: Spoon the batter into liners, filling about 2/3 full. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11-13 minutes. Cool completely before frosting.
- Make the Frosting: Beat butter until creamy. Gradually add confectioners’ sugar and cocoa powder, mixing on low. Add peanut butter, vanilla extract, and salt, and beat on medium-high until smooth. Adjust consistency with more confectioners’ sugar or cream if needed.
- Frost & Garnish: Frost cooled cupcakes using a piping bag or spatula. Garnish with mini Reese’s Peanut Butter Cups or chopped peanuts if desired.
- Store: Keep leftovers covered in the refrigerator for up to 5 days. Use a cupcake carrier for best results.
Notes
- Make Ahead: Cupcakes can be made 1 day in advance and stored at room temperature or refrigerated. Frosting can also be prepared a day in advance.
- Freezing: Cupcakes and frosting can be frozen separately for up to 2-3 months. Thaw in the refrigerator before using.
- Tips:
Oil: Can substitute with melted coconut oil.
Peanut Butter: Use processed creamy peanut butter for best results.
Milk: Whole milk or buttermilk works best; 2% or nondairy milks are alternatives.
These Peanut Butter Cupcakes are a game-changer! With oil, brown sugar, sour cream, and extra milk, every bite is soft and moist. The addition of finely chopped peanuts enhances the flavor, making these cupcakes a must-try for anyone who loves peanut butter!
Enjoy these scrumptious peanut butter cupcakes that are sure to satisfy your sweet tooth!
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