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These peanut butter cupcakes are soft, fluffy, and full of rich peanut butter flavor. They’re quick to mix, bake beautifully, and are the perfect treat for peanut butter lovers.
Frost them with chocolate or vanilla frosting and decorate with sprinkles, crushed cookies, or a drizzle of melted chocolate. Whether you’re making them for a party, holiday, or just because, these cupcakes are a delicious homemade favorite you’ll bake again and again.
What You’ll Like About These Cupcakes
Quick and easy. Simple ingredients and minimal prep—ready in about 30 minutes.
Soft and fluffy texture. Perfectly tender cupcakes with a hint of rich peanut butter flavor.
Customizable frosting. Pair with chocolate, vanilla, or cream cheese frosting for endless options.
Perfect for any occasion. Great for parties, bake sales, or an easy homemade dessert.
Ingredient Notes
- Butter – Room-temperature butter creates a light, fluffy base when creamed.
- Brown sugar – Adds moisture and a deeper flavor than granulated sugar.
- Peanut butter – Creamy peanut butter works best for mixing smoothly.
- Eggs – Add structure and help the cupcakes rise evenly.
- All-purpose flour – Keeps the crumb soft and tender.
- Salt – Balances sweetness and enhances the peanut flavor.
- Baking powder – Creates a nicely domed, fluffy cupcake.
- Milk – Thins the batter and helps everything blend smoothly.
- Vanilla – Deepens the overall flavor.
How to Make Peanut Butter Cupcakes
- Preheat the oven to 350°F and grease or line 18 cupcake cups with paper liners.
- In a mixing bowl, beat the butter, brown sugar, and peanut butter until light and fluffy. Add the eggs and vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix just until smooth.
- Fill the prepared cupcake cups about two-thirds to three-quarters full. Bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Tips
- Cream the butter and sugar long enough for a light, fluffy texture.
- Alternate adding dry ingredients and milk to prevent overmixing.
- Use an ice cream scoop for evenly sized cupcakes.
- Cool fully before adding frosting to keep it from melting.
Recipe Variations
- Add crunch. Fold in 1/4 cup chopped peanuts or peanut butter chips for extra texture.
- Frost them. Top with chocolate ganache, cream cheese frosting, or even a swirl of whipped peanut butter frosting.
- Make minis. Use a mini muffin tin for bite-sized peanut butter treats—reduce baking time to about 12 minutes.
- Add a flavor twist. Add a pinch of cinnamon or swirl a bit of jam into the batter.
- Add a surprise center. Fill the baked cupcakes with a spoonful of peanut butter or chocolate hazelnut spread before frosting.
Serving Suggestions
- Serve with a swirl of chocolate frosting and a sprinkle of crushed cookie crumbs on top.
- Pair with a cold glass of milk for a classic treat.
- Add a drizzle of melted chocolate or caramel for an extra decadent touch.
- Garnish with chopped peanuts, mini chocolate chips, or a small peanut butter cup.
How to Store
Refrigerate. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If frosted with perishable frosting, refrigerate for up to 4 days.
Freeze. Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before frosting and serving.
To Refresh. Warm briefly in the microwave or oven for that fresh-baked softness.
Peanut Butter Cupcakes
Ingredients
- Butter and flour or baking spray (or paper liners), for the pan
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp fine salt
- ½ cup unsalted butter, room temperature
- 1 ⅓ cups light brown sugar, packed
- ½ cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup milk
Recommended Equipment
Instructions
- Preheat the oven to 350°F and grease and flour 18 cupcake cups or line with cupcake papers.Butter and flour or baking spray (or paper liners)
- Combine the flour, baking powder, and salt in a bowl; whisk to blend.2 1/2 tsp baking powder | 2 cups all-purpose flour | 1/2 tsp fine salt
- In a mixing bowl, using an electric mixer, beat the butter, brown sugar, and peanut butter until light and fluffy. Beat the eggs and vanilla into the creamed mixture.1/2 cup unsalted butter | 1 1/3 cups light brown sugar | 1/2 cup creamy peanut butter | 2 large eggs | 1 tsp vanilla extract
- Add the dry ingredients to the first mixture, alternating with the milk. Blend until smooth.3/4 cup milk
- Fill the prepared cupcake cups about 2/3 to 3/4 full. Bake for 23 to 27 minutes, or until a wooden toothpick inserted in the center comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
