Indulgent peanut butter cupcakes topped with creamy peanut butter frosting and chocolate chips—doesn’t that sound like pure decadence? And yes, these peanut butter cupcakes are certainly rich. But they taste absolutely amazing!
Taste and Occasion
This recipe is super simple, yet the result is exceptional: Peanut butter cupcakes with cream cheese frosting are always a hit at gatherings or with a cozy cup of coffee! The base is my reliable basic cupcake recipe.
I’ve enhanced it with crunchy peanut butter, although smooth peanut butter works well too. Using caramel brown sugar adds depth to the nutty flavor, along with a pinch of salt and cinnamon for warmth. Without any frosting or toppings, these little cakes might taste a bit plain, so if you’re baking my cupcakes, be sure to add chocolate chips or a similar mix-in to the batter. The cupcakes truly shine with their fantastic topping.
Ingredients
The peanut butter frosting is silky smooth, melting in your mouth but firm enough for piping. I use smooth peanut butter for the frosting, while for the cupcakes themselves, I prefer the added texture of crunchy peanut butter 😉 . By incorporating cream cheese, this traditional, rich peanut butter frosting feels a bit lighter and perfectly balanced.
For sweetness, I was careful not to overwhelm the peanut flavor with sugar. Some recipes for peanut butter frosting call for nearly 600 grams of powdered sugar—plus 350 grams of butter or peanut butter. In my view, that’s way too much for just 12 cupcakes! After all, anyone indulging in that would need a serious nap…
How to Make the Peanut Butter Cupcakes
Let’s dive into these delicious peanut butter cupcakes! First, preheat your oven to 350°F (175°C). Beat softened butter with brown sugar until fluffy, then add eggs one at a time, mixing well after each addition.
Next, combine flour, baking powder, cinnamon, and salt in a separate bowl. Gradually add this to the egg mixture along with peanut butter and most of the milk, mixing until just combined. Tip: Use as much milk as needed to achieve a thick, spoon-drop consistency. Finally, fold in chopped peanuts.
Spoon the batter into lined muffin cups, ideally placed in a muffin tray for stability. Bake for about 24 minutes, then let the cupcakes cool completely.
For the frosting, beat softened butter with powdered sugar until fluffy, then blend in the peanut butter. Add cream cheese, vanilla, and a pinch of salt, and mix until smooth. Chill the frosting for around 20 minutes before piping onto the cooled cupcakes. Top with peanuts and chocolate chips for extra flair. And that’s it—your cupcakes are ready to enjoy!
Top Tip
This recipe is designed with standard store-bought peanut butter in mind. If you’re using homemade peanut butter or a 100% nut version, you may want to increase the sweeteners in both the batter and frosting. Keep in mind that the consistency might differ slightly.
Recipe Card
Peanut Butter Cupcakes
Ingredients
For the cupcakes
- 70 grams (โ cup) butter, soft
- 110 grams (ยฝ cup) brown sugar
- 100 grams (ยพ cup) peanut butter
- 2 eggs, medium
- 250 grams (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ยผ teaspoon (โ teaspoon) salt
- ยฝ teaspoon cinnamon
- 160 milliliters (ยพ cup) milk
- 3 tablespoons peanuts, salted and chopped
For the frosting
- 50 grams (3 โ tablespoons) butter, soft
- 60 grams (ยฝ cup) powdered sugar
- 90 grams (โ cup) peanut butter
- 180 grams (ยพ cup) cream cheese, creamy and full fat
- ยฝ teaspoon vanilla extract
- โ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Beat the softened butter with the brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the flour with baking powder, cinnamon, and salt. Gradually add this to the egg mixture along with the peanut butter and most of the milk, stirring briefly until just combined. Use enough milk to create a thick, spoonable batter. Gently fold in the peanuts.
- Pour the batter into lined muffin tins, placing them in an additional muffin tray for stability if possible. Bake for about 24 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the softened butter with the powdered sugar until fluffy and smooth. Mix in the peanut butter, then add the cream cheese, vanilla, and a pinch of salt, blending until creamy and homogeneous.
- Chill the frosting for about 20 minutes to firm it up slightly. Pipe onto the cooled cupcakes, and decorate with peanuts and chocolate drops if desired
Notes
Ingredient substitutions
Variations
One last tip: For this peanut butter cupcake recipe, you won’t need a 100% nut purée. Regular peanut butter from the store has a different texture and a hint of sweetness, making it perfect here. You can use any leftovers to make this homemade peanut butter or these peanut butter protein balls.
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