Peanut Butter Cupcakes
Simple and packed full of peanut butter flavor, these peanut butter cupcakes are sure to be a hit at your next party or gathering!
Yield: 24 cupcakes
- 1/2 cup unsalted butter softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups unsalted butter softened
- 2/3 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 5 cups powdered sugar
Preheat oven to 350° F and line 2 cupcake/muffin tins with cupcake liners.
In the bowl of a stand mixer, or using electric mixer, cream together butter and brown sugar. Beat in peanut butter, eggs and vanilla. Add oil and milk and mix until combined.
Add flour, baking soda, baking powder, and salt and mix until just incorporated; making sure not to over-mix.
Scoop out mixture into prepared cupcake tins, filling each 2/3 full. Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely before frosting.
Using electric beaters, or a stand mixer, beat together butter peanut butter, and vanilla extract until light and fluffy.
With the mixer on low, add powdered sugar 1 cup at a time. Mix until the powdered sugar is fully incorporated and frosting is light and fluffy.
Frost your cupcakes and enjoy!
Recipe by Jennifer Meyering
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