Peanut butter. Oh heaven. If you’ve spent any time on this blog you have probably noticed that I LOVE peanut butter. LOVE. And don’t even get me started on my love for Reese’s Peanut Butter Cups. I don’t have a flat stomach for a reason, folks. But I digress.
Peanut Butter Cup Cupcakes
Recipe source: Paula Deen
Print Recipe
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup creamy peanut buter
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
24 Reese’s Peanut Butter Cups
1. Preheat oven to 350F and line two 12-cup muffin tins with paper liners.
2. In a large bowl, beat butter, brown sugar, sugar, and peanut butter at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a small bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating until just combined after each addition.
4. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold beaten egg whites into butter mixture. Spoon batter into prepared muffin cups, filling two-thirds full. Place 1 peanut butter cup in center of each muffin cup, pressing down until edges of peanut butter cup are even with cupcake batter. Bake for 15-20 minutes or until edges of cupcakes are golden brown. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frost with creamy peanut butter frosting and garnish with a sliced peanut butter cup.
Makes 24 cupcakes.
Creamy Peanut Butter Frosting
Recipe source: Paula Deen
1 cup butter, softened
1 cup creamy peanut butter
1/4 cup whole milk
1 teaspoon vanilla extract
6 cups powdered sugar
In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy. Add milk and vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.
Heaven!! I love love love peanut butter, too!! And obviously cupcakes. I’ll definitely be trying these!
These look sinfully good. I’m certain I would not be able to resist eating more than one (note: I also do not have a flat tummy).
Thanks, ladies!
I just made these cupcakes for a bake sale. I am very disappointed, the cupcake papers are all greasy. Any suggestions on what went wrong>
Hi Debbie,
I’m sorry that you were disappointed with the cupcakes! Did they taste good? If the greasy papers are the only issue, that’s easily fixable! Try going without liners next time — and spraying the muffin tins with non-stick spray. Or try a different brand of liners — some are more sturdy than others. Reynolds foil liners are always great, but they certainly aren’t the prettiest!
nevermind, i figured it out, bake it pretty, baking supplies, right?
Stumbled upon this recipe/website looking for new fun recipes and made these. I had been steering away from peanut butter cupcakes due to a bad turn out from a different recipe but this one was good and they turned out amazing!! My new favorite peanut butter cupcake recipe!
I just made these cupcakes but made them in a pampered chef mini muffin pan and they were incredible. I used the reeses miniatures and they were perfect size. I am too going to use these for a bake sale. Thanks for the great recipe!!!
Awesome! Thanks for the comment :)