Why You’ll Love This Recipe
These PB cupcakes are packed with real peanut butter flavor and have a tender crumb that stays moist for days. They’re easy to bake from scratch and perfect for parties, birthdays, or any time you want a decadent, peanut buttery treat. You can customize them with your favorite toppings and fillings—making them as simple or indulgent as you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Creamy peanut butter
- Vanilla extract
- Milk (whole or 2%)
For the frosting:
- Creamy peanut butter
- Unsalted butter (softened)
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
- Optional: Mini peanut butter cups for garnish
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the peanut butter and vanilla extract until smooth.
- Alternate adding the flour mixture and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together peanut butter and butter until creamy.
- Gradually add powdered sugar, then beat in vanilla and cream until fluffy and smooth.
- Frost cooled cupcakes and garnish with mini peanut butter cups or a drizzle of melted chocolate if desired.
Servings and timing
This recipe makes about 12 cupcakes.
Prep time: 20 minutes
Bake time: 18–22 minutes
Cooling and frosting time: 30–40 minutes
Total time: about 1 hour 15 minutes
Variations
- Chocolate peanut butter swirl: Add a swirl of chocolate batter or drizzle melted chocolate over the frosting.
- Stuffed cupcakes: Add a mini peanut butter cup or spoonful of peanut butter to the center before baking.
- Chocolate frosting: Top with chocolate buttercream or ganache for a Reese’s-inspired combo.
- Nutty texture: Mix chopped peanuts into the batter for added crunch.
- Mini cupcakes: Make bite-sized versions and reduce the baking time to 10–12 minutes.
Storage/Reheating
Store peanut butter cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw at room temperature before frosting.
To reheat slightly (optional), microwave for 5–10 seconds to soften before serving.
FAQs
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily, or the texture of the cupcakes may be affected.
How do I make the cupcakes extra moist?
Don’t overmix the batter and measure flour properly. Using brown sugar also adds moisture.
Can I use a hand mixer?
Yes, a hand mixer works perfectly for both the batter and frosting.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Can I make the frosting less sweet?
Start with less powdered sugar and taste as you go, adjusting to your preference.
What kind of milk works best?
Whole milk gives the richest flavor, but 2% or plant-based milk alternatives also work.
How do I fill the cupcakes with peanut butter?
Scoop out a small hole in the center after baking and add a spoonful of peanut butter before frosting.
Can I frost them with chocolate ganache?
Absolutely—melt chocolate with cream and pour it over cooled cupcakes for a glossy finish.
How long do they last?
Best eaten within 3–4 days for freshness, but they can last up to 5 days refrigerated.
Can I double the recipe?
Yes, double all ingredients for 24 cupcakes. Use two pans and rotate halfway through baking.
Conclusion
Homemade PB cupcakes are the ultimate treat for peanut butter lovers. With their soft, flavorful crumb and creamy peanut butter frosting, they’re perfect for any celebration—or just because. Customize them with fillings, frostings, or toppings, and enjoy this rich, satisfying dessert that always hits the sweet spot.
PrintPB Cupcake Homemade
Homemade peanut butter cupcakes are soft, moist, and full of rich peanut butter flavor. Topped with creamy peanut butter frosting, these cupcakes are a dream dessert for peanut butter lovers and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 cup milk (whole or 2%)
- For the frosting:
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Optional: mini peanut butter cups for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in peanut butter and vanilla extract until smooth.
- Alternate adding flour mixture and milk to the batter, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: beat peanut butter and butter until smooth. Gradually add powdered sugar. Mix in vanilla and cream, beating until light and fluffy.
- Frost cooled cupcakes and garnish with mini peanut butter cups if desired.
Notes
- Use natural peanut butter only if well-stirred and not too oily.
- Don’t overmix the batter to keep cupcakes light and tender.
- Fill the cupcakes with peanut butter or a mini PB cup before baking for a surprise center.
- Top with chocolate ganache or drizzle for a Reese’s-style variation.
- Freeze unfrosted cupcakes for up to 2 months and frost after thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
