Description
These delightful Reese’s Peanut Butter Cupcakes feature a wonderfully moist peanut butter cake base, crowned with a rich and creamy peanut butter frosting. Topped with miniature Reese’s Peanut Butter Cups, they offer the perfect sweet and salty indulgence.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (128g) creamy peanut butter (commercial, e.g., Jif or Skippy)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk, room temperature
- For the Peanut Butter Frosting:
- 1 cup (226g) unsalted butter, softened
- 1 cup (256g) creamy peanut butter (commercial)
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2–4 tablespoons whole milk or heavy cream (or oat milk)
- For Garnish:
- 12–18 Reese’s Mini Peanut Butter Cups, chopped or halved
Instructions
- 1. Prepare the Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a large bowl, cream softened butter and creamy peanut butter until light and fluffy (2-3 mins). Beat in eggs one at a time, then vanilla. Gradually add dry ingredients in small portions, alternating with buttermilk, mixing on low speed until just combined. Do not overmix.
- 2. Bake the Cupcakes: Divide batter evenly into muffin cups, filling two-thirds full. Bake for 18-22 minutes, or until a wooden skewer comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- 3. Make the Peanut Butter Frosting: In a large bowl, beat softened butter and creamy peanut butter until smooth. Gradually add sifted powdered sugar, 1 cup at a time, mixing until combined, then beat on medium-high until light and fluffy. Add vanilla, salt, and 2 tablespoons of milk/cream. Beat until smooth. Add more milk/cream, 1 tsp at a time, until desired piping consistency is reached.
- 4. Assemble the Cupcakes: Once cupcakes are completely cool, pipe a generous swirl of peanut butter frosting onto each. Garnish with chopped or halved Reese’s Mini Peanut Butter Cups. Serve and enjoy!
- Prep Time: 30 mins
- Cook Time: 20 mins