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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
Servings 12 cupcakes


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.