Delicious Peanut Butter Cupcakes

These moist peanut butter cupcakes topped with smooth peanut butter icing are just right for anyone into that rich nutty taste. They come together fast and hit a nice sweet spot between soft cake and creamy topping, perfect for a weekend bake or a special treat.

The first time I whipped these up, I wanted a peanut butter dessert that was light and fluffy. They've since turned into a go-to for casual baking days with friends.

Ingredients

• Milk and sour cream: add moisture and keep the batter tender
• Peanut butter candies: fun little treats to sprinkle on top
• Unsalted butter: makes the frosting creamy so you can control how salty it is
• Baking soda: helps the cupcakes puff up nice and soft
• Vegetable or canola oil: keeps cakes moist without adding flavor
• Powdered sugar: sifted for silky smooth frosting and perfect sweetness
• Vanilla extract: brings out the nutty flavors and smooths the batter
• All purpose flour: gives structure but keeps the cupcakes soft
• Regular creamy peanut butter: essential for great texture in cake and frosting
• Light brown sugar: adds a caramel-like sweetness

Instructions

Bake The Cupcakes:

Heat your oven to 350°F and line two muffin trays with paper liners. Fill each liner about 2/3 to 3/4 full with batter to avoid spills and get a nice rise. Bake for around 20 to 24 minutes until a toothpick poked in comes out clean.

Make The Batter:

Start by mixing oil, brown sugar, eggs, and vanilla in a big bowl until it’s smooth and light. Then stir in peanut butter so there are no clumps left from the sugar.

Dry Mix:

In another bowl, combine flour, baking soda, and salt. These dry bits give the cupcakes their shape.

Mix Wet Together:

Mix milk and sour cream in a small jug until smooth. This adds richness and stops the cakes from drying out.

Add Dry and Wet Step By Step:

Add half the flour mix to the peanut butter mix by hand. Then stir in half the milk and sour cream. Do the same again with the rest. Mixing by hand keeps the cakes tender and stops overworking the batter.

Whip The Frosting:

Beat softened butter till it’s light and fluffy. Add peanut butter and keep beating till smooth. Add vanilla and two cups of sifted powdered sugar on low speed till combined.

Fix Sweetness and Thickness:

Add the rest of the powdered sugar slowly, switching with a spoon of cream or milk at a time until it’s just how you want it — pipeable or spreadable.

Decorate:

Spread or pipe frosting on cooled cupcakes. Top with peanut butter candies to make them fun and personal.

I really like how the peanut flavor comes through every bite, keeping things balanced. These remind me of baking fun days with my niece who loves choosing her own candies for topping. It’s a simple tradition that turns baking into a great memory.

Storage Tips

Keep cupcakes in an airtight box at room temp for up to two days. If you make frosting early, chill it and let it warm up a bit before spreading. For longer storage, freeze unfrosted cupcakes for up to three months. Thaw fully then frost before serving.

Swaps For Ingredients

Want richer? Swap half the oil for melted butter. Need peanut-free? Use creamy sunflower seed butter plus a teaspoon of almond extract for flavor. Greek yogurt works as a swap for sour cream if you want a bit more tang.

Serving Tips

Enjoy these with a cold glass of milk or hot black coffee to balance sweetness. Sprinkle chopped salted peanuts on top for crunch or drizzle melted chocolate for extra treat time.

These little tricks really make simple dishes into favorites you keep coming back to.

Frequently Asked Cooking Questions

→ Which peanut butter is best to use?

Smooth regular peanut butter is ideal for flavor and texture. Avoid whipped or natural styles since they can change how it turns out.

→ How do I keep from mixing the batter too much?

Stir the wet and dry ingredients gently by hand, adding them little by little so the cupcakes stay soft.

→ What’s the best temperature and time to bake?

Bake at 350°F (175°C) for about 20 to 24 minutes. Use a toothpick; if it’s clean when you pull it out, they’re done.

→ How can I make the frosting smooth?

Sift the powdered sugar first then slowly add milk or cream until it’s just creamy enough.

→ Can I swap out the peanut butter candies?

Yeah! Try chopped nuts, chocolate chips, or a drizzle of melted peanut butter as an alternative topping.

→ How many cupcakes can I get from this?

You’ll make around 16 cupcakes if you fill the liners about two-thirds to three-quarters full.