Creamy Peanut Butter Cupcakes
A delightful treat perfect for any occasion. These creamy peanut butter cupcakes are easy to make and irresistibly delicious!
Equipment
- 1 12-cup muffin pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls large and medium
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Frosting
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the butter and sugar until creamy. Add the peanut butter, eggs, and vanilla extract, beating well. Gradually add the dry ingredients alternately with the milk, mixing just until combined.
- Line a muffin pan with cupcake liners. Fill each liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat the butter and peanut butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add the milk and vanilla extract, beating until the frosting reaches a spreadable consistency.
Serving
- Once the cupcakes are completely cool, frost them with the prepared peanut butter frosting. Serve immediately or store as directed.
Storage
- Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cupcakes for up to 3 months.
Notes
Pro Tips: Use room temperature ingredients for better mixing and texture. Don't overmix the batter to keep the cupcakes light and fluffy.
Ingredient Substitutions: Try almond butter for a different flavor or use whole wheat flour for a healthier option.
How to Serve: Pair with cold milk or hot coffee for a delightful experience.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigerate or freeze as needed.
Make-Ahead Tips: Bake the cupcakes in advance and freeze them. Thaw and frost on the day of serving.
Ingredient Substitutions: Try almond butter for a different flavor or use whole wheat flour for a healthier option.
How to Serve: Pair with cold milk or hot coffee for a delightful experience.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigerate or freeze as needed.
Make-Ahead Tips: Bake the cupcakes in advance and freeze them. Thaw and frost on the day of serving.