Peanut Butter Cupcakes with Peanut Butter Frosting

These irresistible peanut butter cupcakes deliver a double dose of nutty goodness with peanut butter in both the tender, moist cake and the creamy frosting. Despite peanut butter's tendency to create dense baked goods, these cupcakes maintain a wonderfully light texture while still packing that signature flavor peanut butter lovers crave. The fluffy peanut butter frosting crowning each cupcake creates the perfect salty-sweet balance that makes these treats absolutely unforgettable.

I perfected this recipe after multiple test batches that left me disappointed with dry, dense cupcakes. The breakthrough came when I switched to oil instead of butter in the batter! The first time I served these at my daughter's birthday party, guests couldn't believe they were homemade. One friend told me they 'smack you in the face with peanut butter flavor,' which is exactly what I was aiming for. Even three days after baking, the leftovers remained surprisingly moist and delicious.

Ingredients You'll Need

• ½ cup Vegetable Oil: Creates a lighter, moister cupcake than butter would. Canola oil works perfectly too.
• 1 cup Light Brown Sugar: Adds moisture and a subtle caramel note that complements the peanut butter beautifully.
• 2 Large Eggs: Provide structure and richness while helping the cupcakes rise properly.
• 2 teaspoons Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic sweetness.
• ½ cup Peanut Butter: The star ingredient! Use a commercial creamy variety like Jif or Skippy for consistent results; natural or homemade versions can separate and affect texture.
• 1⅓ cups All-Purpose Flour: Provides the structure for your cupcakes. For the most accurate results, measure by weight (about 160g).
• ½ teaspoon Baking Soda: Reacts with the acidity in brown sugar and sour cream to help cupcakes rise.
• ¼ teaspoon Salt: Enhances the peanut butter flavor and balances sweetness.
• ½ cup Milk: Adds necessary moisture to counteract peanut butter's drying effect.
• ¼ cup Sour Cream: The secret ingredient that keeps these cupcakes tender and moist for days.
• 1 cup Unsalted Butter (softened): Creates the base for an exceptionally creamy frosting.
• ¾ cup Peanut Butter: Gives the frosting its distinctive flavor without making it too heavy.
• 3 cups Powdered Sugar: Sweetens the frosting while creating the perfect pipeable consistency.
• 1 teaspoon Vanilla Extract: Adds depth to the frosting's flavor profile.
• 2-3 tablespoons Cream or Milk: Adjusts the frosting consistency for perfect spreading or piping.

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Step-by-Step Cooking Instructions

Prepare Your Equipment:

Begin by preheating your oven to 350°F (175°C). Line two standard muffin tins with paper liners – you'll need about 16-18 liners total. Having everything ready before mixing ensures your batter won't sit too long once leavening agents are activated. Take a moment to ensure your milk, eggs, and sour cream have reached room temperature as this helps them incorporate more evenly into the batter.

Mix the Wet Ingredients:

In a large mixing bowl, combine the vegetable oil and light brown sugar. Beat with an electric mixer on medium speed for about 2 minutes, or whisk vigorously by hand until well blended. Add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated. Beat in the vanilla extract. This gradual incorporation of ingredients creates a stable emulsion that supports the cupcakes' structure.

Add the Peanut Butter:

Add the peanut butter to your mixture and beat until completely smooth and uniform in color. Take extra care to ensure there are no lumps of brown sugar remaining. The mixture should be creamy and well-combined. This step is crucial for evenly distributing the peanut butter flavor throughout your cupcakes.

Prepare the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. This even distribution of leavening agents and salt ensures your cupcakes will rise uniformly and have a consistent flavor.

Mix the Liquid Ingredients:

In a liquid measuring cup, use a fork to gently whisk together the sour cream and milk until smooth. This creates a homogeneous liquid that will incorporate more easily into your batter.

Combine Everything Carefully:

Now for the most critical step: combining wet and dry ingredients. Switch to a rubber spatula or wooden spoon for this process. Add about half of the flour mixture to the peanut butter mixture and fold gently until mostly incorporated. Pour in about half of the milk-sour cream mixture and fold again. Repeat with the remaining flour and liquid mixtures, folding just until combined and no dry flour is visible. It's crucial to do this step by hand rather than with an electric mixer to avoid overmixing, which can lead to tough, dense cupcakes.

Fill the Liners:

Using a cookie scoop or spoon, divide the batter evenly among the prepared cupcake liners, filling each about ⅔ to ¾ full. Be careful not to overfill – if you only get 12 cupcakes from this batter, your liners are too full and the cupcakes may overflow while baking. Tap the pan gently on the counter once or twice to release any large air bubbles.

Bake to Perfection:

Place the muffin tins in the preheated oven and bake for 20-24 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops may have a slightly crinkly appearance, which is characteristic of these peanut butter cupcakes and completely normal.

Cool Completely:

Allow the cupcakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely before frosting. Patience is key here – frosting warm cupcakes will cause the frosting to melt and slide off.

Make the Peanut Butter Frosting:

While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the peanut butter and beat until completely smooth and well-incorporated, about 2 more minutes. Mix in the vanilla extract. With the mixer on low speed, gradually add 2 cups of powdered sugar and beat until combined. Scrape down the sides of the bowl as needed.

Perfect the Frosting Consistency:

Add the remaining cup of powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream or milk, until you reach your desired consistency and sweetness. For piping tall swirls, you'll want a slightly stiffer consistency; for spreading, a softer frosting works better. The frosting should be smooth, fluffy, and hold its shape.

Decorate Your Cupcakes:

Once the cupcakes are completely cool, frost them using either a knife for a rustic look or a piping bag fitted with a decorative tip (I recommend a 1M star tip) for a more professional appearance. Top each cupcake with a peanut butter candy, such as a mini peanut butter cup or a peanut butter-filled chocolate, as a decorative garnish that hints at the flavor inside.

When I first started testing this recipe, I made the mistake of using natural peanut butter and ended up with oily, sunken cupcakes. Switching to commercial peanut butter made all the difference! My family's favorite way to enjoy these is slightly chilled from the refrigerator, when the frosting gets a bit firmer and the flavors seem even more pronounced. My husband, who normally isn't a big dessert person, has been known to sneak these for breakfast with his coffee!

Perfect Pairings

These peanut butter cupcakes are delicious on their own but become extraordinary when paired with complementary flavors. Try serving them alongside a glass of cold milk or a hot cup of coffee to balance the rich nutty taste. For an extra-special dessert spread, pair these cupcakes with chocolate brownies or chocolate-dipped strawberries to create a peanut butter and chocolate theme that guests will love. The combination of salty-sweet flavors in these cupcakes also makes them a wonderful follow-up to savory meals.

Creative Variations

While these cupcakes are perfect as-is, you can easily customize them to create new flavor experiences. For chocolate peanut butter lovers, add ½ cup mini chocolate chips to the batter or swirl some chocolate ganache into the frosting. Consider filling the center of each cupcake with grape jelly for a nostalgic PB&J twist. For special occasions, drizzle the frosted cupcakes with melted chocolate and chopped peanuts to create a decadent finishing touch that's sure to impress.

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Storage Solutions

These cupcakes maintain their moisture exceptionally well compared to many other recipes. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature for about 20 minutes before serving for the best texture and flavor. For make-ahead convenience, unfrosted cupcakes can be frozen for up to 2 months – simply thaw at room temperature and frost before serving.

I've made these cupcakes for countless birthdays, potlucks, and school events, and they never fail to disappear quickly! What I love most about this recipe is how the peanut butter flavor shines through without being overpowering or cloying. The contrast between the tender cake and the fluffy frosting creates a perfect textural balance that keeps people coming back for more. Even people who say they 'don't love peanut butter desserts' have been converted by these little gems!

Frequently Asked Questions

→ Why can't I use natural peanut butter?

Natural peanut butter separates and contains too much oil, which can make the cupcakes greasy and prevent proper rising. Commercial brands like Jif or Skippy contain stabilizers that help maintain the right texture in baking.

→ Can I make these cupcakes in advance?

Yes! The unfrosted cupcakes can be made 1-2 days ahead and stored in an airtight container, or frozen for up to 2 months. The frosting can be made 1 day ahead and stored in the refrigerator - just bring to room temperature and re-whip before using.

→ How can I make these gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Make sure all other ingredients, including the peanut butter, are certified gluten-free.

→ My frosting is too thick/thin. How do I fix it?

If too thick, add more cream or milk, 1 teaspoon at a time. If too thin, add more powdered sugar, 2 tablespoons at a time. The perfect consistency should hold its shape when piped but still be smooth and creamy.

→ What can I use instead of sour cream?

Greek yogurt works as a 1:1 substitute for the sour cream. You could also use plain yogurt, but it's slightly thinner so you might need to reduce the milk by 1 tablespoon.