How to Make Perfect Peanut Butter Cupcakes Every Time

There are few things in life as comforting as peanut butter, especially when it’s baked into something warm, soft, and straight-from-the-oven good.

These Peanut Butter Cupcakes came to life one afternoon when I was craving something sweet, but not just any sweet. I wanted something cozy, nostalgic, and deeply satisfying, like the flavor of a peanut butter sandwich from childhood, but in dessert form.

That’s how this small-batch butter cupcake recipe turned into one of my absolute favorites.

Why You’ll Love These Peanut Butter Cupcakes

Not too sweet, not too savory, just the right amount of both! The balance of sugars with the nutty peanut butter creates a cupcake that’s rich without being overwhelming. 

The beauty of this butter cupcake recipe is in its simplicity. You don’t need to hunt down exotic ingredients or spend all day in the kitchen. 

From a cozy night at home to birthday parties, bake sales, or even just because you deserve a treat, these cupcakes fit any moment. They’re adaptable, fun, and guaranteed to be the hit of any table.

Main Ingredients

• Peanut Butter – The heart and soul of these cupcakes. Its bold, earthy essence adds a luscious richness that makes each mouthful utterly addictive.
• Unsalted Butter – For a soft, melt-in-your-mouth texture. It helps balance everything out and keeps your cupcakes moist and tender.
• Brown Sugar – Infused with a whisper of caramel and luxurious depth, it’s the quiet brilliance behind these next-level cupcakes.
• Sour Cream – This is what keeps the cupcakes extra moist and soft. That gentle hint of tartness smooths out the sweetness with just the right contrast.
• Vanilla Extract – The classic flavor enhancer. It ties everything together, adding warmth and making the peanut butter pop.

To find all the details and measurements, simply scroll down to my recipe card!

How to Make Peanut Butter Cupcakes

Preheat & Prep the Pan

 Let’s start by getting the oven to 350°F (176°C). While that’s warming up, line your cupcake pan with liners. Think of this step as setting the stage for the cupcake magic to unfold!

Mix the Dry Ingredients

 Using a medium bowl, gently mix the flour, baking powder, baking soda, and salt until well combined. It’s a simple step, but it’s the foundation for light and fluffy cupcakes. Place this aside for now, and we’ll get back to it shortly.

Cream the Good Stuff

Mix the butter, sugars, and peanut butter in a large bowl, then beat with a mixer until the mixture turns pale and airy. This should take about 4 minutes, don’t rush this step! The fluffier this mixture, the lighter your cupcakes will be.

Add the Creamy Goodness

 Next, fold in the sour cream and vanilla extract, mixing until well combined. This is where things start getting dreamy. 

The sour cream gives these cupcakes that super moist texture, while the vanilla adds a little warmth and sweetness. Beat it all until smooth and combined.

Egg Time

 Crack the egg into the mixture, followed by the yolk, blending each ingredient thoroughly to keep the mixture smooth. 

Scrape down the sides of the bowl if you need to, let’s make sure everything is perfectly incorporated.

Bring the Dry Ingredients In

 Add the first portion of dry ingredients to the wet mixture, stirring just enough to combine without overworking the batter. 

Gently stir it in, but don’t overmix, just get it mostly combined. Now, add in the milk. Don’t panic if it looks a little curdled; that’s completely normal! Mix it until smooth.

Finish Mixing

 Incorporate the rest of the dry ingredients, stirring gently until the mixture is fully combined. You’re looking for smooth, creamy batter with no lumps. 

A quick scrape of the bowl ensures nothing gets left behind, make sure the batter is well mixed, but don’t go overboard!

Fill Those Liners

 Spoon the batter into the cupcake liners. Only fill them about halfway, these babies will rise! You don’t want them overflowing, but you also want them nice and fluffy.

Bake & Wait

 Pop your cupcake tray into the oven and let them bake for 15 minutes. Keep an eye on them and perform the toothpick test, poke the center, and if it emerges clean, they’re ready. If not, give them a short extra bake.

After five minutes in the pan, move the cupcakes to a wire rack to allow them to cool fully. They need to be completely cool before you frost them, or else the frosting might melt away (and we definitely want that frosting to stay put!).

Now, Let’s Make That Peanut Butter Buttercream

Beat the Butter

 In a separate bowl, beat your butter until it’s smooth and creamy. This will be the base of your frosting and will give it that soft texture we all love.

Add the Peanut Butter

 Mix in the peanut butter until everything’s well combined. This is the part where you get that rich, peanut butter flavor going, so don’t hold back!

Powdered Sugar Time

 Carefully mix in half of the powdered sugar, stirring until the consistency is perfectly smooth and lump-free.

Vanilla, Salt & Milk

 Add the vanilla extract, salt, and a few tablespoons of milk, then mix until the frosting achieves a smooth, cohesive texture. This will help it spread beautifully and give it the right consistency.

Finish the Frosting

 Add the rest of the powdered sugar and stir until the frosting is smooth, light, and fluffy. For a smoother texture, add a bit more milk if it’s too thick, adjusting until it’s the perfect consistency for piping. You want it thick enough to hold its shape but still soft enough to spread easily.

Frost Away

 Now comes the fun part, frosting! Once your cupcakes are fully cool, go ahead and pipe or spread that glorious peanut butter buttercream onto each cupcake. Don’t be shy! A thick swirl of frosting takes these cupcakes to a whole new level of temptation.

Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!

3 Mistakes to Avoid

Using Cold Butter or Eggs

It might seem easier to grab butter or eggs straight from the fridge, but when they’re cold, they don’t mix well and can cause your batter to curdle. Make sure both the butter and eggs are at room temperature for smooth, evenly mixed batter

Overfilling the Cupcake Liners

We’ve all been there, scooping batter into cupcake liners and not paying attention to how full we’re getting them. 

If you overfill, they’ll spill over while baking, and nobody wants that mess! Stick to about halfway full.

Not Checking Cupcake Texture Before Baking

You know the saying, “Trust your gut”? Well, trust your batter! Before you pop those cupcakes into the oven, give it a little look and feel. If the batter feels too thick, add a splash more milk. If it’s too thin, throw in a little more flour. A good, smooth batter consistency helps everything rise and bake evenly.

How to Store Your Peanut Butter Cupcakes

Room Temperature

If you’re going to eat them within 1-2 days, store your frosted cupcakes in an airtight container at room temperature. Just make sure they’re not in a hot or humid spot, or the frosting could start to melt!

Refrigerate

For longer freshness, store your frosted cupcakes in the fridge. Pop them in an airtight container for up to 5 days.

Freezing

Cupcakes without frosting can be frozen for as long as three months, just thaw and enjoy! Wrap each cupcake in plastic wrap and store them in an airtight container or freezer-safe bag.

More Cupcakes

• Lemon Raspberry Cupcakes
• White Cupcakes
• Oreo Cupcakes