No-Fail Peanut Butter Cupcakes Everyone Craves

These cupcakes are pure peanut butter bliss! They're rich, moist, and packed with nutty flavor that hits all the right notes. Perfect for peanut butter lovers, each bite is soft and tender, thanks to a balanced mix of creamy peanut butter, oil, and a hint of sour cream for extra moisture. Topped with a smooth, fluffy peanut butter frosting, these cupcakes are sure to satisfy any sweet tooth without being overly complicated to make.
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No-Fail Peanut Butter Cupcakes Everyone Craves

The ingredients of this peanut butter cupcakes are simple, but the result is a rich, moist, and flavorful cupcake that no one can resist. Each cupcake is packed with peanut butter flavor, and the frosting takes it to the next level with its creamy, sweet, and slightly salty finish. Plus, this no-fail recipe ensures that whether you're an experienced baker or just starting out, you’ll get perfect cupcakes every time. Let's dive in!

Prep Time 15 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 5 mins Difficulty: Beginner Servings: 12

Ingredients

For the Cupcakes:

For the Peanut Butter Frosting:

Garnish (Optional):

Instructions

  1. Preheat and Prep

    Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set it aside.

  2. Mix the Dry Ingredients

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mixture aside for now.

  3. Combine the Wet Ingredients

    In a large bowl, beat together the peanut butter, brown sugar, and granulated sugar until smooth and creamy. You can use a hand mixer or stand mixer for this.

    Add the vegetable oil, egg, sour cream, and vanilla extract to the mixture. Beat until well combined and smooth.

  4. Combine Wet and Dry Ingredients

    Gradually add the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently after each addition, being careful not to overmix. Fold in the chopped peanuts if you're adding them for extra crunch.

  5. Fill and Bake

    Scoop the batter into your prepared cupcake liners, filling each about ⅔ full to avoid spilling over during baking. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

    Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

  6. Beat the Butter and Peanut Butter

    In a large mixing bowl, beat together the unsalted butter and peanut butter on medium speed until smooth and creamy. This should take about 2-3 minutes.

  7. Add Sugar and Cream

    Slowly add the powdered sugar, one cup at a time, and beat on low speed until fully combined. Once the sugar is incorporated, add the heavy cream (or milk), vanilla extract, and a pinch of salt (if using). Beat on medium-high speed until the frosting is light and fluffy, about 3-4 minutes.

    If the frosting seems too thick, add an extra tablespoon of cream. If it's too thin, add a little more powdered sugar.

  8. Frost the Cupcakes

    Once the cupcakes have completely cooled, it’s time to frost them. Transfer the peanut butter frosting into a piping bag fitted with your favorite tip (or simply use a spatula). Pipe the frosting onto the cooled cupcakes in swirls or whatever design you like.

  9. Garnish and Serve

    For a final touch, garnish the frosted cupcakes with chopped peanuts or mini peanut butter cups on top if desired.

    Enjoy your delicious, peanut butter cupcakes!

Note

  • Stick with creamy peanut butter for the best texture. Natural peanut butter can be too oily and might not blend as well.
  • You can freeze unfrosted cupcakes for up to 2 months. Just thaw them in the fridge overnight before frosting.
Keywords: peanut butter cupcakes

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A.S

Your Baking Saviour

It's me, bakers! I love sharing mouthwatering baking recipes and teaching everything A-Z about the wonderful world of baking. Join me on a journey of creativity and let's whip up some irresistible treats together.

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