Filed under: Cupcakes
September 12, 2022

Peanut Butter Cupcakes

Tender, supersoft peanut butter cupcakes made in one bowl topped with a chocolate peanut butter icing.

5 from 2 votes
Yield: 12 cupcakes
Jump to recipe
peanut butter cupcakes

peanut butter cupcakes


Somehow I, a self-declared obsessive buttercream lover, decided against it for these peanut butter cupcakes. I wanted the cupcake portion to really take front and center here as it has been a recipe I’ve worked on very tediously for the better part of the first half of this year. I wanted the cake to be predominately peanut butter tasting but also wanting to get the texture *just* so: incredibly tender and fluffy.

Of course, should you decide to use a buttercream I won’t object (and have suggestions) but do know that topped with just a thin layer of chocolate peanut butter icing, these are truly a treat. 


Ingredients for Peanut Butter Cupcakes 

Peanut butter: Creamy, standard commercial peanut butter. 

Butter: Unsalted (this is important! If you are using salted butter omit the salt from the recipe, considering that your peanut butter will also already be salted) and softened. 

Brown sugar: Either light or dark will do. 

Buttermilk or kefir: The tang and creaminess of either of these will give the cupcakes a lovely, softer texture. If you need to substitute, thin out some  yogurt with water. 

Eggs: One whole and one yolk. With the leftover egg white you can make these cookies. 

Cake Flour: This gives the cupcakes a much more tender, softer crumb because of the fine mill of cake flour and the added starch. If you need to sub, after you measure the flour remove 1 tablespoon of it and add in cornstarch or tapioca starch. 

Salt: Fine sea salt. If you are using coarse kosher salt, make the teaspoon scant. 


peanut butter cupcakes

How to make Peanut Butter Cupcakes 

  1. Soften the butter to room temperature 
  2. Prep your pan and oven
  3. Beat the sugar and butter 
  4. Add remaining ingredients one by one, beating after each 
  5. Sift in the flour & beat to just combine 
  6. Bake & let cool
  7. Top with icing 


peanut butter cupcakes

What’s the best peanut butter to use in baking? 

Most recipes are designed around your standard commercial peanut butter like a creamy Skippy’s or JIF. This peanut butter cupcake recipe is no exception. Whatever brand you have it’s best if it isn’t the natural kind that has separated with a layer of oil on top. 

Can I use crunchy peanut butter to make these cupcakes? 

Those little nuts can take up the space of some of the oil we want in the batter so instead I’d use creamy but add chopped peanuts if you want that addition. 

Can I double this peanut butter cupcake recipe? 



peanut butter cupcakes

Can I bake this peanut butter cupcake recipe into a peanut butter cake? 

Yes it will make one 9” round cake or a snacking cake made in a 8 or 9” square pan. 


I don’t want to use an icing, what buttercream should I top these peanut butter cupcakes with? 


Can I make these with another nut butter? 

Cashew butter, the kind that hasn’t separated much in the jar will work well. So would a sun butter. Almond butter is trickier but if you have a variety that is well mixed and has the consistency of standard store-bought peanut butter it could work as well.


peanut butter cupcakes

Peanut Butter Cupcakes Recipe

Peanut Butter Cupcakes

Tender, supersoft peanut butter cupcakes made in one bowl topped with a chocolate peanut butter icing.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 12 cupcakes
5 from 2 votes


Peanut Butter Cupcakes

  • 113 g or ½ cup butter softened
  • 57 g or ¼ cup creamy peanut butter
  • 150 g or ¾ cups brown sugar
  • 1 large egg plus 1 egg yolk
  • 112 g or ½ cup buttermilk
  • 60 g or ¼ cup water
  • 1 ¼ cups or 150g cake flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 1 tsp pure vanilla extract

Chocolate Peanut Butter Icing

  • 1 cup powdered sugar preferably made with tapioca starch
  • ¼ cup dutch process cocoa
  • Pinch fine sea salt
  • 1 tablespoon peanut butter it’s fine to eyeball this
  • Dash of pure vanilla extract
  • ¼ cup milk more or less as needed to make a thick but pourable icing


  • Preheat the oven to 375 F. Line one cupcake tin with 12 liners.
  • In a bowl, beat together the butter and sugar until light and fluffy adding the salt and vanilla as you do.
  • Add the peanut butter, egg yolk and egg and beat to combine.
  • Add the buttermilk and water and beat. Then sift the cake flour over the batter and add the baking powder and soda. Beat to *just* combine.
  • Scoop into muffin pan, dividing equally (each cup should be about ¾ filled).
  • Bake for about 18 minutes - checking at 15 for doneness by pressing the top to see if it springs back.
  • Let the cupcakes cool completely then make the icing by whisking together all the ingredients in a bowl. Spoon icing on top of the cooled cupcakes, using the back of the spoon to cover the dome. Add chopped up pb cups if desired.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

no comments

Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews