
Peanut Butter Cupcakes
Total Time
Prep: 20 min. Bake: 20 min. + cooling
Yield
about 1-1/2 dozen
Peanut butter cupcakes combine sweet cake and frosting with a snacktime staple to create a mouthwatering treat. They're satisfying and rich, and you'll want to keep some stashed away to have whenever you want.
Ingredients
- 1/3 cup butter, softened
- 1/2 cup peanut butter
- 1-1/4 cups packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 cup 2% milk
- FROSTING:
- 1/3 cup peanut butter
- 2 cups confectioners' sugar
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
Directions
- Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
- Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.
Nutrition Facts
1 cupcake: 276 calories, 10g fat (4g saturated fat), 20mg cholesterol, 206mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.
Peanut butter lovers can double their pleasure with these treats. I use the popular ingredient in the cupcakes as well as in the creamy homemade frosting. —Ruth Hutson, Westfield, Indiana
Recipe Creator
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