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!
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg (at room temperature)
- 1/3 cup sour cream (at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cups whole milk (at room temperature)
- 1/3 cup chopped peanuts (optional, for added crunch)
- 1/2 cup unsalted butter (at room temperature)
- ½ cups creamy peanut butter
- 2 ½ cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- A pinch of salt (Optional)
- Chopped peanuts
- Mini peanut butter cups
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Have Fun Baking!