Peanut Butter Cupcakes Recipe
Peanut butter cupcakes offer a delightful balance of rich, nutty flavors and a moist, tender crumb that makes them a favorite treat for any occasion. With their smooth peanut butter frosting and a sprinkle of candy on top, they bring indulgence to casual gatherings or formal events alike. Whether you’re hosting a small get-together or need a comforting snack, these cupcakes are the perfect solution to satisfy your sweet cravings.
Ingredients Breakdown for Perfect Peanut Butter Cupcakes
The ingredients for these peanut butter cupcakes come together to create a harmonious combination of flavors and textures. The key to achieving the ideal result lies in understanding the role each component plays. The use of a standard creamy peanut butter, as opposed to natural or whipped, ensures a smooth and consistent batter, avoiding the separation that can occur with oil-heavy natural peanut butter.
Room-temperature eggs are essential for creating a smooth mixture that blends well with other ingredients. Eggs also contribute to the structure of the cupcakes, making them light and fluffy. Vegetable oil, which can be substituted with canola oil, adds moisture to the cupcakes without making them greasy. The combination of milk and sour cream not only adds moisture but also provides a slight tang that complements the rich peanut butter, balancing the sweetness.
For those seeking alternatives, you can swap out the vegetable oil with melted coconut oil for a hint of tropical flavor, or reduce the sugar slightly if you prefer less sweetness. For an added twist, try using a flavored peanut butter like chocolate or honey-infused varieties.
Step-by-Step Instructions for Making the Cupcakes
Creating the perfect peanut butter cupcakes starts with preheating the oven to 350°F (177°C) and preparing the muffin tins with liners. Begin by mixing the oil, brown sugar, eggs, and vanilla extract in a large bowl. Whether you use a mixer or whisk by hand, ensure the ingredients are well-combined, creating a smooth base.
Once the wet ingredients are fully incorporated, stir in the peanut butter. Make sure there are no lumps, as a well-blended batter is key to a uniform texture in your cupcakes. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent, which will help your cupcakes rise beautifully.
Now, it’s time to combine the dry ingredients with the wet mixture, alternating with the milk and sour cream. This step-by-step incorporation prevents over-mixing, ensuring the cupcakes remain light and fluffy. Spoon the batter into the prepared liners, filling each about two-thirds full. Avoid overfilling as this can lead to uneven baking. After baking for 20-24 minutes, test the doneness with a toothpick—it should come out clean when inserted into the center of a cupcake. Let the cupcakes cool before moving on to the frosting.
Crafting the Perfect Peanut Butter Frosting
The peanut butter frosting is where these cupcakes truly shine, offering a rich, creamy topping that complements the cake’s nutty flavor. Start by beating softened butter until it’s light and fluffy. Adding peanut butter at this stage ensures a smooth, luscious frosting that spreads easily.
To build the frosting’s sweetness and structure, incorporate sifted powdered sugar gradually. Begin with 2 cups of sugar, beating on low to avoid a powdered sugar cloud. As you add more sugar, alternate with tablespoons of cream or milk to reach the desired consistency whether it’s thick enough for piping or soft enough to spread with a knife.
For decorating, use a piping bag fitted with a star tip for a professional finish or simply spread with a spatula for a rustic, homemade look. Peanut butter candies make a delightful final touch, adding both texture and a burst of flavor that elevates the presentation.
Recipe Tips & Frequently Asked Questions
- Preventing dry cupcakes: Ensure you do not overmix the batter as this can result in dense, dry cupcakes. Stir until just combined for a tender crumb.
- Frosting consistency: If your frosting is too thick, add a tablespoon of cream at a time until it’s smooth. If it’s too runny, add more sifted powdered sugar.
- Storing cupcakes: Keep your cupcakes in an airtight container at room temperature for up to three days. If you need them to last longer, refrigerate them for up to a week or freeze them, unfrosted, for up to three months.
- Crunchy peanut butter: You can use crunchy peanut butter if you prefer a bit of texture in both the cupcake and frosting, but make sure to use creamy for a smoother result.
- Shelf life: These cupcakes stay fresh at room temperature for 2-3 days. If refrigerated, they can last up to a week, but bring them to room temperature before serving for the best flavor.
- Doubling the recipe: This recipe can easily be doubled to make 36 cupcakes if you’re hosting a larger gathering. Adjust baking time slightly and test for doneness.
- Decoration options: Peanut butter candies work wonderfully, but feel free to explore other options like crushed peanuts, chocolate shavings, or even a drizzle of melted chocolate.
What to Serve With Peanut Butter Cupcakes
Peanut butter cupcakes are incredibly versatile when it comes to pairings. For beverages, they go wonderfully with a cold glass of milk or a cup of coffee, cutting through the richness of the cupcakes with their refreshing or robust flavors. If you’re serving these at a party, consider offering vanilla ice cream on the side for a cool contrast to the warm nuttiness.
For a complementary dessert, pair these cupcakes with something light and fruity like a berry compote or a citrus salad. The tartness of the fruit balances the rich, nutty sweetness of the cupcakes. If you’re feeling indulgent, a drizzle of melted chocolate or caramel on top of the frosting can elevate these cupcakes into a decadent dessert.
Variations and Customizations for Peanut Butter Cupcakes
One of the best things about peanut butter cupcakes is how customizable they are. If you’re a fan of the classic peanut butter and jelly combination, swirl a spoonful of your favorite jam into the batter before baking. For a chocolate twist, fold in some chocolate chips or drizzle melted chocolate over the frosting for a rich peanut butter cup-inspired treat.
To make mini cupcakes, simply reduce the baking time by a few minutes, checking for doneness after 10-12 minutes. These bite-sized treats are perfect for parties or as a fun snack for kids.
For those with dietary restrictions, these cupcakes can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Dairy-free options include using almond or soy milk in place of regular milk, and a dairy-free butter alternative in the frosting. These swaps ensure that everyone can enjoy the rich, nutty flavor of these cupcakes without compromising on taste or texture.
Peanut Butter Cupcakes with Peanut Butter Frosting
Ingredients
Peanut Butter Cupcakes
- 1 1/3 cup all-purpose flour also known as plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter use a standard creamy version, not natural or whipped
- 1/2 cup vegetable oil can substitute with canola oil
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
- Peanut butter candies for decoration
Peanut Butter Frosting
- 1 cup unsalted butter softened to room temperature
- 3/4 cup peanut butter creamy, not natural or whipped
- 3 cups powdered sugar sifted for a smooth texture
- 1 tsp vanilla extract
- 2-3 tbsp cream or milk adjust as needed for consistency
Instructions
Peanut Butter Cupcakes
- Preheat your oven to 350°F (177°C) and line two muffin trays with cupcake liners. This recipe yields around 16 to 18 cupcakes.
- In a large mixing bowl, combine the vegetable oil, light brown sugar, eggs, and vanilla extract. You can either beat these ingredients together using an electric mixer or whisk them by hand until fully incorporated.
- Add the peanut butter to the wet mixture, making sure it’s smooth and free of brown sugar lumps.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure an even distribution of the leavening agent.
- In a small measuring jug, gently whisk the milk and sour cream together using a fork.
- Gradually incorporate half of the dry ingredients into the wet mixture, followed by half of the milk and sour cream mixture. Gently whisk by hand to combine, repeating the process with the remaining flour and milk mixture. Avoid over-mixing to keep the cupcakes light and fluffy.
- Spoon the batter into the cupcake liners, filling each liner between 2/3 and 3/4 full. If you get only 12 cupcakes, the liners were filled too high.
- Bake for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
Peanut Butter Frosting
- Using an electric mixer, beat the softened butter until it’s light and fluffy. Then, blend in the peanut butter until the mixture is smooth and creamy.
- Add the vanilla extract and 2 cups of the sifted powdered sugar. Start on low speed to prevent sugar clouds, and beat until smooth.
- Gradually mix in the remaining powdered sugar, adding the cream or milk one tablespoon at a time. Continue until the frosting reaches your desired consistency and sweetness level.
- Frost the cooled cupcakes using a knife or a piping bag fitted with a decorative tip. To finish, garnish with peanut butter candies for a fun and flavorful touch.