Peanut Butter Cupcakes

If you love Peanut Butter you must try these Peanut Butter Cupcakes. Super easy to make using ingredients you should already have on hand

peanut butter cupcakes

These Peanut Butter Cupcakes remind me a bit of my Chunky Monkey Muffins recipe. Packed full of peanut flavor.

cupcake batter in muffin tin

Like most cupcake recipes out there, this one uses ingredients you would expect except possibly the cream of tartar. You should have everything else on hand if you bake regularly.

cupcakes fresh out of the oven

You can use an equal amount of vegetable shortening instead of the butter. I’ve made this recipe using both and they always turn out fantastic.

peanut butter cupcakes

My wife didn’t know I was making these cupcakes for her and when she walked into the house she asked if I made her some peanut butter cookies. That’s how good these cupcakes smell!

peanut butter cupcakes

I recommend you use your favorite brand of creamy peanut butter for this recipe. While you can use a chunky-style peanut butter, it will alter the overall texture of the cupcakes.

peanut butter cupcakes on a white plate

While not necessary, I suggest finishing these cupcakes with your favorite frosting. I have found that a chocolate frosting pairs greater with these peanut butter cupcakes.

peanut icon

Nut Allergy Warning

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

peanut butter cupcakes with chocolate frosting

You will need the following ingredients to make these Peanut Butter Cupcakes: Light Brown Sugar, Unsalted Butter, Peanut Butter, Eggs, Milk, Vanilla Extract, All Purpose Flour, Baking Soda, Cream of Tartar and Salt.

  1. Preheat the oven to 350°F. Line a cupcake pan with paper liners. Set aside.
  2. In a large bowl, cream the brown sugar, unsalted butter and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a small bowl, combine the all purpose flour, cream of tartar, baking soda and salt. Stir into the cupcake batter alternating with the milk.
  4. Spoon into the prepared muffin cups.
  5. Bake for 15-20 minutes or until the top of the cupcakes spring back when lightly pressed and a toothpick comes out clean.
  6. Let the cupcakes cool in the pan for at least 10 minutes before removing them to a wire rack to cool completely.

Printable Recipe Card

peanut butter cupcakes

Peanut Butter Cupcakes

If you love Peanut Butter you must try these Peanut Butter Cupcakes. Super easy to make using ingredients you should already have on hand
5 from 2 votes
Prep Time10 minutes
Cook Time20 minutes
Cooling Time 10 minutes
Total Time40 minutes
Course Cupcakes
Cuisine American
Servings 24 cupcakes
Calories 231 kcal

Equipment

Ingredients
 

  • 2 Cups Light Brown Sugar
  • ½ Cup Unsalted Butter
  • 1 Cup Peanut Butter
  • 2 Eggs
  • 1 ½ Cups Milk
  • 1 Tsp Vanilla Extract
  • 2 ½ Cups All Purpose Flour
  • 1 Tsp Baking Soda
  • 2 Tsp Cream of Tartar
  • Tsp Salt

Instructions
 

  • Preheat the oven to 350°F. Line a muffin pan with paper liners. Set aside.
  • In a large bowl, cream the brown sugar, unsalted butter and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a small bowl, combine the all purpose flour, cream of tartar, baking soda and salt. Stir into the cupcake batter alternating with the milk.
  • Spoon into the prepared muffin cups filling each about 3/4 full.
  • Bake for 20-23 minutes or until a toothpick comes out clean.
  • Let the cupcakes cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
  • Optionally frost the cupcakes with your favorite frosting.

Notes

→ This recipe may contain wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Please take the necessary precautions.

Nutrition

Calories: 231kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 26mgSodium: 121mgPotassium: 170mgFiber: 1gSugar: 20gVitamin A: 163IUCalcium: 44mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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5 from 2 votes (1 rating without comment)

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3 Comments

  1. Chelsea says:

    Question. I’m going to try this tonight as cupcakes to taste test the recipe. My question is can this recipe translate into a standard cake?

    1. Yep. Baking time may differ so make sure you do the toothpick test.

  2. Jamie says:

    I loved these peanut butter cupcakes. They were so moist even the second day. The top was crunchy but the inside was very moist.