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PB Cupcake Homemade

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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.

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

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in peanut butter and vanilla extract until smooth.
  6. Alternate adding flour mixture and milk to the batter, beginning and ending with dry ingredients. Mix until just combined.
  7. Divide batter evenly into cupcake liners, filling about 2/3 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: beat peanut butter and butter until smooth. Gradually add powdered sugar. Mix in vanilla and cream, beating until light and fluffy.
  11. 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

Find it online: https://thefamilycooking.com/pb-cupcake-homemade/