peanut butter cupcakes are the perfect blend of creamy and sweet, making them a delicious treat for any occasion. Easy to bake and totally irresistible, they’re sure to become a new favorite in your dessert rotation.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Pro Kitchen Tips
Use room temperature ingredients to ensure a smooth batter.
Avoid overmixing the batter to keep the cupcakes light and fluffy.
Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Ingredients
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Why This Recipe Stands Out
These cupcakes combine the rich, creamy flavor of peanut butter with a soft, moist crumb. They are easy to make and perfect for peanut butter lovers. Each bite offers a delightful balance of sweetness and nuttiness that feels like a special treat.
Directions
Warm your oven to 350°F (175°C) and lining a 24-cup muffin tin with paper liners. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a bigger bowl, mix the brown sugar, peanut butter, applesauce, oil, and vanilla until smooth. Add the eggs one at a time, beating well after each addition. Then, gradually add the dry ingredients, alternating with the buttermilk, mixing on low speed just until everything comes together. Spoon the batter into the liners, filling each about two-thirds full. Pop them in the oven and bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before gently loosening the edges with a knife and transferring them to a wire rack to cool completely.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Pairings
Serve these cupcakes with a glass of cold milk or a cup of coffee. They also pair well with a simple chocolate drizzle or a sprinkle of chopped peanuts on top for extra crunch and flavor.
How To Freeze This Dish
Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week, or freeze them wrapped tightly for up to three months. Thaw before serving.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but use 2 tablespoons less per cup of all-purpose flour to keep the texture light.
What can I substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Can I use crunchy peanut butter instead of creamy?
Yes, it will add a bit of texture but won’t affect the baking.
How do I store the cupcakes to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw before frosting.
What’s the best way to check if the cupcakes are done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re ready.
Can I use a different oil instead of vegetable oil?
Yes, light-flavored oils like canola or sunflower oil work well as substitutes.
Is applesauce necessary in the recipe?
It adds moisture and reduces the need for butter; you can replace it with mashed banana or yogurt if desired.
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