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peanut butter cupcake
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Peanut Butter Cupcakes

A lovely combination of peanut butter and chocolate. A light and fluffy peanut butter sponge topped with a chocolate and peanut butter frosting.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cakes / Afternoon Tea
Cuisine: American
Servings: 12 cupcakes
Calories: 462kcal
Author: Emma


For the cupcakes

  • 75 grams unsalted butter - at room temperature (2/3 of a stick)
  • 130 grams smooth peanut butter (1/2 cup)
  • 190 grams soft dark brown sugar (a scant 1 cup)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 grams Plain flour All Purpose, (1 cup)
  • 1 teaspoon Baking powder
  • pinch of salt
  • 60 millilitres milk (1/4 cup)

Ingredients For Frosting

  • 115 grams unsalted butter - at room temperature (1 stick)
  • 60 millilitres milk (1/4 cup)
  • 1 teaspoon vanilla extract
  • 415 grams Icing sugar Confectioners sugar, (3 and 3/4 cup)
  • 75 grams good quality cocoa powder (2/3 cup)
  • 100 grams smooth peanut butter (2/3 cup)


Directions for the sponge

  • Preheat the oven to 180C / 350F / Gas mark 4 and prep a 12 hole muffin tin with liners.
  • In a medium size-mixing bowl using an electric hand mixer or a stand mixer cream together the butter, peanut butter and the sugar until they are well mixed and light and fluffy.
  • Add the eggs one at a time whisking in-between each addition. More air in the batter at this time will keep your sponge light and fluffy.
  • Once the eggs are well mixed in add the vanilla extract and whisk again for another minute.
  • In another bowl mix the flour, baking powder and salt together.
  • Add a third of the flour to the mix and gently fold in. Then add a third of the milk and fold in. Carry on this way until all the flour mix and milk are all mixed in and well combined.
  • Carefully put the mixture into your prepared cupcake tins, filling each one no more than two thirds full.
  • Bake in the centre of your oven for 20 minutes, and if a skewer comes out clean they are done, if not pop them back in for a couple of minutes.
  • Once they are cooked, take them out of the oven but keep them in their tins for 10 minutes.
  • After those 10 minutes pop them on a cooling rack to fully cool down.

Directions for the frosting

  • Beat the butter until it is light in colour, almost white.
  • Add the milk and vanilla extract to the butter and mix in well.
  • Sieve in the icing sugar and cocoa powder together and add half of it to the butter mixture.
  • Once fully combined add the other half of the icing sugar and cocoa powder and mix vigorously.
  • Generously fill one side of your piping bag with your chocolate buttercream and fill the other side with smooth peanut butter. You want to have a higher ratio of chocolate buttercream to peanut butter.
  • And swirl on top.


Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 56.9g | Protein: 8.6g | Fat: 24.5g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 132mg | Fiber: 3.3g | Sugar: 17.9g