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Light and Creamy Peanut Butter Cupcakes Recipe

Light and Creamy Peanut Butter Cupcakes

Tender buttermilk peanut butter cupcakes topped with a pale, whipped peanut-butter buttercream. This recipe makes 12 cupcakes with a soft crumb and a rich yet airy finish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Peanut Butter Cupcakes
  • 1 3/4 cups (219 g) All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 3/4 cup (about 190 g) Creamy peanut butter
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Buttermilk
Light Peanut-Butter Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (about 190 g) Creamy peanut butter
  • 2 cups (240 g) Confectioners’ sugar, sifted
  • 2–3 tablespoons Heavy cream or milk
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt, if using unsalted peanut butter
Optional Decoration
  • As desired Mini peanut-butter cups or chopped peanut-butter cups
  • As desired Melted chocolate
  • As desired Chopped roasted peanuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.
  4. Beat in the peanut butter, add the eggs one at a time, and mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix only until combined.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18–21 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  8. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack to cool completely.
  9. Beat the frosting butter and peanut butter until smooth. Gradually add the confectioners’ sugar, vanilla, and salt.
  10. Add the cream or milk a little at a time and beat for 2–3 minutes, until pale, fluffy, and spreadable. Frost only completely cooled cupcakes.

Notes

Use regular creamy peanut butter rather than natural peanut butter that separates. Room-temperature butter, eggs, and buttermilk help create a smooth batter, and the cupcakes should be removed as soon as a tester shows a few moist crumbs so they do not dry out.