Peanut Butter Cupcakes
These rich peanut butter cupcakes are moist, fluffy, and bursting with nutty flavor, topped with creamy milk chocolate frosting. Perfect for peanut butter lovers and special occasions, they offer a delightful combination of sweetness and savory richness that appeals to all ages and tastes.
Ingredients
Instructions
- Whisk together flour and baking powder; set aside.
- Beat together peanut butter, butter, and brown sugar until well combined.
- Add egg and vanilla; beat until fluffy.
- Add flour mixture and milk alternately, beginning and ending with flour, until just combined.
- Divide batter among lined muffin cups, about 2/3 full each.
- Bake at 350°F (175°C) for 18-20 minutes.
- Let cool before frosting with Milk Chocolate Icing.
Tips & Substitutions
For an extra peanut buttery flavor, consider adding chopped peanuts or using crunchy peanut butter instead of smooth. If you don't have brown sugar, regular granulated sugar works fine but will alter the moisture slightly. Make sure all ingredients are at room temperature for better mixing. If you're short on time, you can use store-bought Milk Chocolate Icing for convenience.
Serving Suggestions
These peanut butter cupcakes are delicious on their own but can be enhanced with a drizzle of chocolate sauce or a sprinkle of sea salt on top. They pair beautifully with a glass of cold milk or coffee. For a fun twist, serve them alongside Pineapple Pretzel Salad as a refreshing side dish for a summer gathering.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, pop them in the microwave for about 10 seconds or enjoy them cold. If frosted, it’s best to store them in the refrigerator to keep the icing fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cupcakes contains roughly 309 calories, with 3g protein, 38g carbohydrates, and 15g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. If you do, consider adding an extra tablespoon of milk to maintain moisture. The nutty flavor of whole wheat will complement the peanut butter nicely.
How can I make these cupcakes gluten-free?
To make gluten-free peanut butter cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder is gluten-free as well. This will allow you to enjoy the same delicious flavor while accommodating gluten sensitivities.
What can I use instead of milk in this recipe?
If you're looking for a dairy-free option, you can replace milk with almond milk, soy milk, or coconut milk. Each will impart a slightly different flavor, but they will all work well in this recipe. Just ensure that your peanut butter is also dairy-free if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).