Peanut Butter Cupcakes Recipe

Peanut butter cupcakes that are tender and very soft, made in one bowl and topped with chocolate peanut butter frosting.

Peanut Butter Cupcake – 113 g or ½ cup butter softened – 57 g or ¼ cup creamy peanut butter – 150 g or ¾ cups brown sugar – 1 large egg plus 1 egg yolk – 112 g or ½ cup buttermilk – 60 g or ¼ cup water – 1 ¼ cups or 150g cake flour – ¼ tsp baking soda – ½ tsp baking powder – ¼ tsp fine sea salt – 1 tsp pure vanilla extract Chocolate Peanut Butter Icing – 1 cup powdered sugar preferably made with tapioca starch – ¼ cup dutch process cocoa – Pinch fine sea salt – 1 tablespoon peanut butter it’s fine to eyeball thi – Dash of pure vanilla extract – ¼ cup milk more or less as needed to make a thick but pourable icing




Preheat the oven to 375 degrees Fahrenheit. One cupcake tin should be lined with twelve liners.

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STEP  1 .

The butter and sugar should be mixed together in a bowl and beaten until the mixture is light and fluffy. While beating, add the salt and vanilla extract.

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Mix the peanut butter, egg yolk, and egg together by beating them together. Beat in the water and buttermilk. After that, add the baking powder and soda to the cake flour and mix it in. 

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Just mix by beating. Put an equal amount of batter into each muffin pan cup; each should be about ¾ full. Bake for about 18 minutes. At 15 minutes,  

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press the top to see if it springs back to see if it's done. Let the cupcakes cool all the way down, and then make the frosting by whisking all the ingredients in a bowl together. 

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The cupcakes that have already cooled down should have icing applied to the top of them. Using the back of the spoon,  

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cover the dome with the spoon. If you so desire, you can chop up the peanut butter cups.  

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See Also

Chocolate Peanut Butter Brownies Recipe