This was a favorite peanut butter cupcake recipe a few years back. Since then, I’ve worked to perfect them. My updated peanut butter cupcakes recipe is extra moist, soft, and completely packed with peanut flavor. Using oil instead of butter, adding sour cream, and extra milk are the secrets. I would love to know if you try either recipe!
I’ve never shared my peanut butter cupcake recipe with you before and today I’m bringing the peanutbutteriest recipe I’ve made yet. (Besides peanut butter cookies, of course!) I slathered these peanut butter cupcakes with dark chocolate frosting. This perfect pairing will give anything “decadent” you’ve ever tasted a run for its money.
You’ll be yearning for a tall glass of milk after your first bite!
After recipe testing, I’ve found that peanut butter cupcakes can either be (1) way too dry, (2) much too dense, (3) lacking peanut butter flavor, or (4) all of the above. I was often stuck in a peanut butter cupcake conundrum before this recipe came to life. Dark brown sugar, 2/3 cup peanut butter, 2 eggs, and a little milk work their magic to make these cupcakes extra delicious.
Update: And you know what? I have an even better peanut butter cupcakes recipe on my blog now. After several of you made the peanut butter cupcake recipe below and commented that they still tasted dry, I worked to improve them. I’m so pleased with the new peanut butter cupcakes recipe, so let me know if you try them! I’m leaving the original peanut butter cupcake recipe below too!
Is there anything better than a peanut butter cupcake topped with chocolate frosting? Yes, there is. A peanut butter cupcake topped with chocolate frosting topped with a mini peanut butter cup! Or heck, how about this chocolate peanut butter cake?!
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Peanut Butter Cupcakes with Dark Chocolate Frosting
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
This was a favorite peanut butter cupcake recipe a few years back. Since then, I’ve worked to perfect them. My updated peanut butter cupcakes recipe is extra moist, soft, and completely packed with peanut flavor. Using oil instead of butter, adding sour cream, and extra milk are the secrets. I would love to know if you try either recipe!
Ingredients
Cupcakes
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (170g) creamy peanut butter
- 8 Tablespoons (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) milk*
Dark Chocolate Frosting
- 2 and 3/4 cups (330g) confectioners’ sugar
- 2/3 cup (55g) unsweetened cocoa powder, I used Hershey’s Special Dark
- 6 Tablespoons (90g) unsalted butter, softened to room temperature
- 6 Tablespoons (95ml) heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line 12-cup muffin pan with liners. Set aside.
- Make the cupcakes: Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not over-mix. Batter will be thick.
- Divide batter evenly between 12 cupcake tins. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.
- Make the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
- With a handheld of stand mixer, beat the butter at medium speed until fluffy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.
- Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | 12-Count Muffin Pan | Cupcake Liners | Mesh Sieve
- Frosting: Don’t like dark chocolate? Try my Chocolate Frosting instead.
- Milk: I usually use buttermilk in this recipe. Buttermilk will add extra moisture.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: peanut butter cupcakes
So good! These are so delicious, rich, and lovely! This recipe actually made a few more than twelve cupcakes, but who doesn’t want that? Thanks, Sally! Your recipes are always tasty!
Hi Sally!
I want to make these cupcakes in a mini version for a larger party I’ll be hosting. How long should I bake them for instead of the 25-35min?
Mini muffins or cupcakes usually take 10-13 minutes give or take. Enjoy!
hi Sally!
Thank you for this recipe! I made them last week for my boyfriend since he is a PB lover and he said they were amazing!!!! They are dense for sure but OMG, they are delicious!
I made these for my 52 weeks of cupcakes today and they were amazing! I’m surprised any batter made into the muffin tin it was so good! Thanks for the recipe.
I have a fabulous chocolate frosting recipe and was looking for a PB cupcake recipe to go with it. This one was AWESOME! My husband called it the best cupcake he has ever ate. They are the cupcake version of a delicious PB cookie, They are moist, not dense, but do have that grainy texture you get from PB. Perfect amout of PB and sweet. LOVE THEM!!