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Peanut Butter Cupcakes
Peanut Butter Cupcakes
make the best dessert for any occasion. These cupcakes are made from scratch with
simple ingredients
.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
18
Author:
Carrie Barnard
Ingredients
For the Cupcakes:
1 1/2
cups
All Purpose Flour
2
teaspoons
Baking Powder
1/2
teaspoon
Baking Soda
1/4
teaspoon
Salt
1/2
cup
Vegetable Oil
1/2
cup
Creamy Peanut Butter
1
cup
Light Brown Sugar
packed
1
Large Egg
room temperature
1/3
cup
Sour Cream
3/4
cup
Whole Milk
2
teaspoons
Vanilla Extract
For the Frosting:
½
cup
butter
softened
1
cup
creamy peanut butter
2-3
tablespoons
Whole Milk
3
cups
Powdered Sugar
For Topping:
9
Miniature Reese’s Peanut Butter Cups
cut in half
Instructions
For the Cupcakes:
Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate mixing bowl, whisk together the creamy peanut butter, brown sugar, egg, sour cream, milk and vanilla extract.
Create a well in the flour mixture and pour the wet ingredients into the dry ingredients. Stir until combined.
Pour the batter into the cupcake liners filling them up approximately 2/3 of the way full.
Bake for 20-23 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Cool the cupcakes completely on a wire rack before topping with the frosting.
For the Frosting:
In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency.
Pipe the frosting on to the cooled cupcakes, top with a piece of the peanut butter cups and then they are ready to serve and enjoy!
Notes
Refrigerate the leftovers, covered, for up to 5 days.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
48
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.2
g
|
Cholesterol:
27
mg
|
Sodium:
268
mg
|
Potassium:
189
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
218
IU
|
Vitamin C:
0.05
mg
|
Calcium:
73
mg
|
Iron:
1
mg
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