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+ servings

Perfectly Sweet Peanut Butter Cupcakes

Paula Schuck
Scrumptious Peanut Butter Cupcakes to please anyone with a sweet tooth, or a love of peanut butter.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course treats
Cuisine American
Servings 1 dozen


  • Cupcake Ingredients:
  • 1/3 C unsalted butter room temp
  • 1/2 C creamy peanut butter
  • One and 1/4 C light brown sugar
  • A single egg room temp
  • A tsp vanilla
  • 2 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 C whole milk room temp
  • Light Peanut Butter Frosting Ingredients:
  • 1 C unsalted butter room temperature
  • 1 C creamy peanut butter
  • 3 C powdered sugar
  • 4 TBSP heavy cream


  • Preheat oven to 350 degrees. Line cupcake tins with paper liners.
  • Using an electric mixer cream the butter and peanut butter together then add cream in the brown sugar.
  • Add the beaten egg and vanilla into the creamed mixture. Beat until well incorporated.
  • Whisk together the flour, baking powder, and salt in a bowl.
  • Gradually add the dry ingredients to the creamed mixture.
  • Alternate the addition of the dry ingredients with the milk, a third of each at a time.
  • With a medium ice cream scoop fill the lined muffin cups two-thirds full
  • Bake the cupcakes at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
  • Allow the cupcakes to cool in the pan for 10 minutes.
  • Transfer the cupcakes to a wire rack to cool completely.
  • Light Peanut Butter Frosting Directions:
  • Cream peanut butter and butter together with an electric mixer until the combination becomes a light shade about for 2-3 minutes.
  • Slowly add in powdered sugar, mixing until well combined.
  • Check for consistency of the frosting check to see if the frosting will hold a peak. If not add more powdered sugar, if too thick pour in the heavy cream a tablespoon at a time beating until smooth.
  • Using an electric mixer beat on high for 3-4 minutes. The buttercream should be light and fluffy.
  • Spoon the frosting into a pastry bag with a large tip.
  • Working on the outside begin frosting the cupcake in a circular motion from outside to the center of the cupcake.
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