Peanut Butter Cupcakes

Peanut Butter Cupcakes are soft, tender, and loaded with peanut butter flavor. They are A perfect treat for peanut butter lovers!

Creamy peanut butter frosting makes these cupcakes irresistible. Peanut butter cupcakes are fluffy and delicious! For more peanut butter goodness try Peanut Butter Cup Cookies, Peanut Butter Chews, and Peanut Butter Oatmeal Cookies.

Peanut Butter Cupcakes on a wooden table.

A PB Lover’s Dream

This recipe will thrill peanut butter lovers everywhere. Peanut butter cupcakes with peanut butter frosting is a peanut butter lovers dream! Made from scratch with simple ingredients you already have in your pantry, these cupcakes are easy and scrumptious!

One challenge with baking with peanut butter is that it tends to make baked goods dry. I made several tweaks to this recipe to avoid that. I used oil instead of butter, brown sugar instead of regular sugar, and used cake flour.

When the cupcakes are done, they will have crinkly tops. They don’t raise up much, they stay flat (unless you overfill the liners). Perfect for adding frosting!

How to make Peanut butter cupcakes

DRY INGREDIENTS. In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

WET INGREDIENTS. In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk,  and vanilla and whisk till well blended.

COMBINE. Stir in the dry ingredients just till combined. Don’t over-mix.

BAKE. Spoon batter into paper lined muffin pans, filling just over half full. Bake at 350° for about 15 minutes or till a toothpick comes out clean. Cool cupcakes completely, then frost.

The Peanut Butter Frosting

The creamy peanut butter frosting makes these cupcakes purely decadent. Honestly, I could have just eaten the frosting by the spoonful. It is so good! Just mix together 5 ingredients to make this amazing frosting:

  • creamy peanut butter
  • butter
  • powdered sugar
  • vanilla
  • milk (or heavy whipping cream)

Note: Make sure that you use regular processed creamy peanut butter such as Jif. The natural peanut butter has a different consistency that will alter the texture of the cupcakes.

Unfrosted peanut butter cupcakes on a wire cooling rack.

variations + storage

Make your own buttermilk: Add 2 tbsp lemon juice OR vinegar to the bottom of a measuring cup. Add milk until you reach 1 cup. Allow the mixture to sit for 8-10 minutes before using. 

Make your own cake flour by measuring out a cup of flour, removing a tablespoon, and replacing it with a tablespoon of cornstarch. That’s what I did.

If you love peanut butter these are your treat. To make peanut butter overload cupcakes there are so many additions you can use:

  • Diced peanut butter cups to the top
  • Sprinkle on peanut butter chips
  • Add regular or mini Reeses Pieces
  • Chopped peanuts

The peanut butter cupcake pairs well with other frostings such as:

Cupcakes can be made ahead of time and stored in an airtight container.

To make them further ahead of time store the frosting and cupcakes in separate containers. 

  • STORE frosting in the fridge for up to two weeks or FREEZE for up to 3 months.
  • STORE cupcakes at room temperature for 1-2 days or FREEZE for up to 3 months.

Leftover cupcakes can be STORED in a container for 3-4 days or FREEZE up to 3 months.

Peanut butter cupcakes with peanut butter frosting on a white plate.

For more cupcake recipes, check out:

Peanut Butter Cupcake Recipe

5 from 16 votes
Peanut Butter Cupcakes are soft, tender, and loaded with peanut butter flavor. They are A perfect treat for peanut butter lovers!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20
Calories 303 kcal
Author Lil’ Luna

Ingredients

  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp vegetable oil I used canola
  • 6 Tbsp creamy peanut butter
  • 1 cup brown sugar
  • 2 whole eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Peanut Butter Frosting

Instructions
 

  • In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk,  and vanilla and whisk till well blended.
  • Stir in the dry ingredients just till combined. Don't over-mix. 
  • Spoon batter into paper lined muffin pans, filling just over half full. Bake at 350° for about 15 minutes or till a toothpick comes out clean.
  • Cool cupcakes completely, then frost.

Peanut Butter Frosting

  • Combine peanut butter, butter, powdered sugar, vanilla, and 4 tablespoons of the cream in a mixing bowl. Beat till smooth and creamy, adding cream as needed.

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About Kara

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments:

  1. 5 stars
    love peanut butter baked stuff, so thank you for this cupcake recipe, and for the great tips for tweaking the flour and swapping some of the traditional cupcake ingredients to keep these from become to dry

  2. 5 stars
    I just got these out of the oven and all I have to say is: wow. These are amazing! If you’re thinking about baking them just go for it! I’m having the without the frosting and they are still great. Going to pair with some vanilla ice cream while they’re still hot! I looked around for a good peanut butter cupcake recipe and they are hard to find, this was definitely the best I saw. Thank you!!!

    1. I have not tried leaving it out, but I would google what you could use instead & see if you have those ingredients. Good luck!

  3. 5 stars
    this recipe was perfect for my son’s birthday celebration. The cake was soooo moist and the perfect amount of peanut butter flavoring. I will definitely use Lil Luna’s recipes again.

  4. 5 stars
    I made your peanut butter cupcakes and they were the talk of the party. I’m always looking for a WOW factor dessert and this recipe hit it out of the park.

    I like to make homemade sweets for shut-in’s but sometimes I don’t get a chance to see their reactions. However this time I did and the others called me to tell me how awesome these cupcakes were.

    Thank you for sharing your recipe.

        1. If you don’t have cake flour, you can substitute the following… 1 cup cake flour = 3/4 cup all purpose flour + 2 Tbsp cornstarch. I’d recommend doing that before using just all purpose.

  5. 5 stars
    How about a peanut butter cupcake? If you like the cookies you’ll love this version of dessert.

  6. 5 stars
    I am not the hugest peanut butter fan, but I love these cupcakes!! They are so light & the peanut butter flavor isn’t overbearing. I love the frosting!

  7. 5 stars
    These PB Cupcakes were pure perfection all my PB-loving littles could not stop eating them!

  8. 5 stars
    We LOVE peanut butter over here and these cupcakes were a huge hit! I need to make more this weekend!

  9. 5 stars
    I’m a chocolate peanut butter fan so of course I love your tip to add chopped Reese’s cups. Yum!

  10. 5 stars
    These were excellent! I was so excited when I found the recipe and I really enjoyed making them. I had to make my own cake flour and make my own buttermilk but that was no problem at all. They were so worth it, thank you!! 🙂 Very good!

  11. 5 stars
    Made it and loved it 🙂 Although it only makes 14 normal-sized cupcakes and the icing recipe makes double what you need.

    1. Yay! So glad you enjoyed the cupcakes. We tend to like LOTS of frosting 😉 but that’s great feedback. Maybe worth halving the frosting recipe. Thanks for giving the cupcakes a try!