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Sweet and Healthy Peanut Butter Cupcake

Easy Peanut Butter Cupcake Recipe

These peanut butter cupcakes are more than just a treat—they’re a true indulgence. With their moist, tender crumb and the perfect balance of peanut butter flavor, these cupcakes are a surefire way to impress family, friends, or guests at any gathering.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 14
Course: Baking
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 and 1/4 cups 156g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 120ml canola or vegetable oil
  • 1/2 cup 125g creamy peanut butter
  • 1 cup 200g packed light or dark brown sugar
  • 1 large egg
  • 1/3 cup 80g sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3/4 cup 180ml whole milk, at room temperature
  • 1/3 cup 40g very finely chopped peanuts
For the Chocolate Peanut Butter Frosting:
  • 1 cup 226g unsalted butter, softened to room temperature
  • 3 and 1/2 cups 420g confectioners’ sugar
  • 1/2 cup 41g unsweetened cocoa powder
  • 3 tablespoons 45ml heavy cream or milk
  • 1/3 cup 80g creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Optional for garnish: mini Reese’s Peanut Butter Cups or chopped peanuts

Method
 

  1. Preheat the Oven and Prepare the Pan:
  2. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Set aside a second pan or extra liners for 14-15 cupcakes.
  3. Mix Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  5. Mix Wet Ingredients:
  6. In a large mixing bowl, combine the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract. Mix until smooth and well combined.
  7. Combine Wet and Dry Ingredients:
  8. Add the dry ingredients to the wet ingredients and mix. Add milk and finely chopped peanuts. Stir until the mixture is fully combined. Be careful not to overmix.
  9. Fill the Cupcake Liners:
  10. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  11. Bake the Cupcakes:
  12. Bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 2 minutes before transferring them to a wire rack to cool completely.
  13. Make the Frosting:
  14. Beat the butter until smooth. Add the confectioners’ sugar, cocoa powder, and milk, and mix. Then, add the peanut butter, vanilla extract, and salt, and beat on medium-high for about 2 minutes until smooth and creamy.
  15. Frost the Cupcakes:
  16. Once the cupcakes are fully cooled, pipe or spread the frosting on top of each cupcake. Garnish with mini Reese’s Peanut Butter Cups or chopped peanuts if desired.

Notes

  • Room Temperature Ingredients: Make sure all refrigerated items, like the egg and sour cream, are at room temperature to ensure the batter mixes evenly.
  • Peanut Butter: Use processed, creamy peanut butter like Jif or Skippy for the best texture and flavor.
  • Milk: Whole milk or buttermilk is recommended for the best flavor. Non-dairy milk can also work if preferred.
  • Peanuts: Finely chop the peanuts to infuse the cupcakes with a rich peanut flavor without the crunch.
Nutritional Facts (per cupcake with frosting)
  • Calories: 520
  • Total Fat: 29.7g
  • Saturated Fat: 8.4g
  • Cholesterol: 54.8mg
  • Sodium: 168.3mg
  • Total Carbohydrates: 65.6g
  • Dietary Fiber: 1.5g
  • Sugars: 55.8g
  • Protein: 3.8g