Peanut Butter Cupcakes with Peanut Butter Frosting
Peanut Butter Cupcakes with Peanut Butter Frosting are cupcakes made with peanut butter and topped with a homemade peanut butter frosting.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Peanut Butter Muffins with Peanut Butter Frosting
Servings: 20 muffins
Calories: 334kcal
Author: Amanda Rettke--iambaker.net
Cupcakes
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (1 stick or 113g) butter
- 1½ cups (300g) granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¾ cup (184g) buttermilk
Frosting
- 1 cup (125g) confectioners' sugar, sifted
- 3 tablespoons butter, room temperature
- ⅔ cups creamy peanut butter
- 3 tablespoons heavy cream
- ½ teaspoon vanilla
- 1 pinch salt
Cupcakes
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy.
Beat in the peanut butter and vanilla.
Add the eggs, 1 at a time, beating well after each addition.
Reduce the mixer speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fill the cupcake liners 2/3 of the way full with batter.
Bake the cupcakes for 20 minutes, rotating the pans halfway through (after 10 minutes). The cupcakes are done when an inserted toothpick comes out with a few crumbs, but no wet batter.
Cool the cupcakes in the pans on wire racks for 5 minutes. Then, remove them from the pans and let them cool completely on the racks.
Frosting
In a large bowl, use a hand mixer on low speed to beat the confectioners' sugar, butter, peanut butter, heavy cream, vanilla, and salt.
Increase the speed to high and beat until light and fluffy.
Spread a thin layer of the frosting on the cooled cupcakes. Serve.
Calories: 334kcal