Peanut Butter Cupcakes. These peanut butter cupcakes are moist, fluffy and jam packed with peanut butter flavor. These homemade cupcakes are for sure to be a hit with anyone who loves peanut butter!
Peanut Butter Cupcakes
Recently, I noticed I was missing from our cupcakes recipes was Peanut Butter Cupcakes. How over the years we missed getting this one on the blog I am not sure. But we did, but I am fixing that now! Better late then never is the saying right?
This peanut butter cupcake recipe gives you a moist peanut buttery cupcake that is sure to wow anyone you make them for. Seriously this is the best homemade peanut butter cupcakes recipe ever.
I am not sure if you know this or not, but around here we love cupcakes. If you are looking for amazing homemade cupcake recipes, be sure to check out our other cupcake recipes.
- blackberry cupcakes
- blueberry cupcakes
- strawberry lemonade cupcakes
- chocolate chip cupcakes
- Chocolate Raspberry Cupcakes
- chocolate cupcakes
- vanilla cupcakes
- strawberry cupcakes
What Frosting goes with Peanut Butter Cupcakes?
Most of the time when I am making these cupcakes I use my favorite peanut butter frosting recipe, but there are of course times when I like to change things up a bit. Check out these other frosting recipes that go well with these moist peanutbutter cupcakes.
If you are wanting to up the awesomeness of Peanut Butter and Jelly cupcakes, instead of using a vanilla cupcake, use these. Then use either Blackberry Buttercream Frosting or Strawberry buttercream paired with the peanut butter buttercream and you have one really awesome cupcake!
- Chocolate buttercream frosting
- Monster Cookie dough frosting
- Marshmallow Buttercream
- The BEST Buttercream Frosting (Vanilla Buttercream!)
- Whipped Vanilla Frosting
Cupcake Decorating Tips
If you or someone you know, are a big peanut butter fan then you are going to want to make these easy peanut butter cupcakes. Then to make them even more amazing, use peanut butter buttercream and then finish them off by topping them with chopped peanuts. Oh! That flavor combo is a peanut butter lovers dream!
You can easily turn these cupcakes into peanut butter filled cupcakes by adding a filling after baking them, by using an apple corer to remove about one inch of the center of each cupcake. Then you can put whatever filling you want to in them.
If you have never decorated cupcakes, be sure to check out these posts to help you. I promise you that it is super easy to have bakery fancy cupcakes made at home in your kitchen!
- How to get a perfect cupcake swirl
- Easy Way to Fill a pastry bag
- How to Swirl multiple Flavors of Frosting
Tips for Baking Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Bake one tray at a time. Using the center of the oven rack and bake one tray of cupcakes at a time. This will give you the best cupcake results.
Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
Can Cupcakes be frozen?
Yes they can. You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze on a baking sheet. Then once they are solid store in a zip close freezer bag. They will keep for up to 2 months when frozen.
To thaw, simply remove them from the freezer and defrost. Then frost as normal.
Peanut Butter Cupcakes Ingredients
- self-rising flour.
- cake flour.
- granulated sugar.
- unsalted butter, at room temperature.
- peanut butter.
- vanilla extract. You can use store bought or homemade vanilla extract.
How to Make Peanut Butter Cupcakes
Preheat the oven to 350 degrees. Line your cupcake pans with your choice of cupcake wrappers.
Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand. Add in the peanut butter and stir until combined.
Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature.
Cupcake Recipes You will Love!
- Cafe Mocha Cupcakes
- Samoas Cupcakes
- Boston Cream Pie Cupcakes
- Chocolate Covered Cherry Cupcakes
- Angel Food Cupcakes
peanut butter cupcakes
- Preheat the oven to 350 degrees. Line your cupcake pans with your choice of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand. Add in the peanut butter and stir until combined.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
- Once cool they are ready to be decorated.
20 Weight Watchers Smart Points on the Freestyle Program
Do yourself a favor and print out the How Many Cups in a Gallon? and other liquid measurements printable to help you with your measurements in the kitchen! It has you covered with everything, from cups, to pints and more! I have mine hanging on my fridge. It makes a super easy cheat sheet for whenever I am cooking and need to use liquid measurements.