Desserts

Peanut Butter Cupcake

These cupcakes are a peanut butter lover's dream, featuring a tender, nutty sponge paired with a cloud-like swirl of salty-sweet frosting. They offer the perfect balance of rich texture and intense flavor that melts in your mouth with every bite.

Prep

20m

Cook

20m

Serves

Calories

485kcal

Qty	Ingredient
1.5 cups 185 g	All-purpose flour
1.5 tsp 6 g	Baking powder
0.5 tsp 3 g	Salt
0.5 cup 115 g	Unsalted butter, softened
0.75 cup 190 g	Creamy peanut butter
1 cup 200 g	Granulated sugar
2 pcs 100 g	Large eggs
1 tsp 5 ml	Vanilla extract
0.5 cup 120 ml	Whole milk
2 cups 240 g	Powdered sugar (for frosting)
0.5 cup 125 g	Peanut butter (for frosting)

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Step 3. In a large bowl or stand mixer, cream together the softened butter, 0.75 cup peanut butter, and granulated sugar until the mixture is light and fluffy, about 3 minutes.

Step 4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Step 6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Step 8. For the frosting, beat together 0.5 cup butter and 0.5 cup peanut butter until smooth. Gradually add powdered sugar and 1-2 tablespoons of milk until you reach a pipeable consistency. Pipe onto cooled cupcakes.

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Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
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Avoid using 'natural' oil-separating peanut butter for the cupcake batter as it can make the texture greasy; standard creamy commercial brands work best.
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For an extra surprise, core the center of the cooled cupcake and fill with a teaspoon of grape jelly before frosting.
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To get the perfect frosting swirl, use a large star piping tip and start from the outside edge moving inward.

? FAQ

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early or if there is too much leavening agent. Ensure your baking powder is fresh and measured accurately.

Can I use crunchy peanut butter?

You can use crunchy peanut butter in the batter for added texture, but it may make the frosting difficult to pipe through small tips.

How should I store these?

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.