Peanut Butter Cupcakes+Peanut Butter Frosting
Peanut Butter Cupcakes+Peanut Butter Frosting
The peanut butter cupcakes are soft, soft and full of peanut butter flavor. They are the perfect treat for peanut butter lovers!
The creamy peanut butter frosting makes these cupcakes irresistible. The peanut butter cupcakes are soft and delicious! For more peanut butter flavors, try peanut butter cup cookies, peanut butter chewables, and peanut butter oatmeal cookies.
PB lover’s dream
This recipe will excite peanut butter lovers all over the world. Peanut butter cupcakes with peanut butter frosting are the dream of peanut butter lovers! These cupcakes are made from scratch using the simple ingredients you already have in your pantry, so easy and delicious!
One challenge of baking with peanut butter is that it tends to dry out baked goods. I made some adjustments to this recipe to avoid this. I used oil instead of butter, brown sugar instead of regular sugar, and cake flour.
When the cupcakes are done, they will wrinkle on the top. They don’t rise too much, they stay flat (unless you fill up the pad too much). Very suitable for adding icing sugar!
How to make peanut butter cupcakes
Dry ingredients. In a small bowl, whisk together the cake mix, baking powder, baking soda, and salt. Set aside.
Wet ingredients. In a large mixing bowl, whisk together the oil, peanut butter, and brown sugar until smooth. Add eggs, buttermilk and vanilla and mix well.
Combine. Stir the dry ingredients until combined. Don’t over mix.
bake. Use a spoon to pour the batter into a muffin pan lined with paper, and fill it with a little more than half. Bake at 350° for about 15 minutes or until the toothpicks are clean. Cool the cupcakes completely and then frost them.
Peanut Butter Frosting
The creamy peanut butter frosting makes these cupcakes completely decadent. To be honest, I could have eaten the icing scoop by scoop. It’s awesome! Just mix 5 ingredients together to make an amazing frosting:
- Creamy Peanut Butter
- butter
- Powdered sugar
- vanilla
- Milk (or heavy cream)
notes: Make sure to use conventionally processed buttery peanut butter, such as Jif. Natural peanut butter has different consistency, which will change the texture of cupcakes.
Change + storage
do it yourself cheese: Add 2 tablespoons of lemon juice or vinegar to the bottom of the measuring cup. Add milk until it reaches 1 cup. Let the mixture sit for 8-10 minutes before use.
do it yourself Cake flour Measure out a cup of flour, take out a tablespoon, and replace with a tablespoon of cornstarch. This is what I did.
If you like peanut butter, these are your treats.make Peanut Butter Overload Cupcakes You can use many additional functions:
- Put the peanut butter diced cup on top
- Sprinkle with peanut butter flakes
- Add regular or mini Reeses Pieces
- Ground peanuts
Peanut Butter Cupcakes Well matched Other icing like:
Cupcakes can Make it in advance And store in an airtight container.
arrive Let them in advance Store frosting and cupcakes in separate containers.
- Shop Frost in the refrigerator for up to two weeks or freeze Up to 3 months.
- Shop The cupcakes stand at room temperature for 1-2 days or freeze Up to 3 months.
Leftover cupcakes can storage Place in the container for 3-4 days or freeze Up to 3 months.
For more cupcake recipes, please check:
Course dessert
American cuisine
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
20 servings
Calories 303 kcal
Author Little Luna
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons oil I use canola oil
- 6 tablespoons creamy peanut butter
- 1 cup brown sugar
- 2 whole eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Peanut Butter Frosting
- 2/3 cup creamy peanut butter
- 6 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4-5 tablespoons cream or milk
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In a small bowl, whisk together the cake mix, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, whisk together the oil, peanut butter, and brown sugar until smooth. Add eggs, buttermilk and vanilla and mix well.
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Stir the dry ingredients until combined. Don’t over mix.
-
Use a spoon to pour the batter into a muffin pan lined with paper, and fill it with a little more than half. Bake at 350° for about 15 minutes or until the toothpicks are clean.
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Cool the cupcakes completely and then frost them.
Peanut Butter Frosting
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Combine peanut butter, butter, powdered sugar, vanilla and 4 tablespoons of cream in a mixing bowl. Beat until smooth and creamy, adding cream as needed.
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