Peanut Butter Cupcakes with Peanut Butter Frosting

LOST ended last night. I watched the finale with my husband and two of our closest friends. We had Dharma beer, Dharma cookies, and Dharma rum. It was definitely the end of an era and I’m going to miss getting together every week to watch the show and then talk about it all week until the next episodes aired. I really liked the finale; I think it made a lot of sense if you look back at the entire show and see what the creators were trying to show you. I feel bad for the people who didn’t like it; I don’t know what they would have realistically preferred for the writers and producers to give them. I can’t wait to watch the whole series over again.

Anyway, enough with the sentimental stuff! I made these cupcakes for my husband’s birthday almost two weeks ago, but I hadn’t gotten a chance to post them until now. He asked for peanut butter, and did he get peanut butter! These cupcakes were amazing, maybe the best I’ve ever made, hands down. The cake itself was wonderfully moist and had an incredibly rich peanut butter flavor that just melted in your mouth. The frosting was sweet, but not too sweet, and was the perfect consistency as well as perfectly peanut butter-y. I topped them with crushed up peanut butter cookies (kind of like peanut butter Oreos) and the texture of the crunchy cookies against the soft, almost velvety cupcakes was welcome on your tongue. If you love peanut butter, you’ll fall in love with these cupcakes. They’re almost like a giant version of the peanut butter morsels that you can bake with; creamy, rich, and bursting with peanut butter. I’m glad that I did this instead of a peanut butter and chocolate version. Forget peanut butter and chocolate! These cupcakes are really all about peanut butter. I really urge you to make these for the peanut butter fanatics in your life; they will worship you after trying these!


Peanut Butter Cupcakes with Peanut Butter Frosting
Ingredients.

Peanut Butter Cupcakes with Peanut Butter Frosting
Melt together the 1/3 cup peanut butter, 1 cup water, and 1/2 cup butter in a medium sauce pan over medium-low heat.

Peanut Butter Cupcakes with Peanut Butter Frosting
Whisk together the flour, white sugar, brown sugar, salt, and baking soda.

Peanut Butter Cupcakes with Peanut Butter Frosting
In one more small bowl, whisk together the buttermilk, eggs, and vanilla extract.

Peanut Butter Cupcakes with Peanut Butter Frosting
Mix together the melted peanut butter mixture and the flour mixture until just combined, then add in the buttermilk mixture and mix until, again, just combined (don’t overmix).

Peanut Butter Cupcakes with Peanut Butter Frosting
Fill each muffin cup with just under 1/4 cup of batter for regular cupcakes or just under 1 tablespoon of batter ( 2 1/2 teaspoons) for mini cupcakes and bake at 375 degrees F for 15-17 minutes for regular cupcakes or 8-10 minutes for mini cupcakes.

Peanut Butter Cupcakes with Peanut Butter Frosting
For the frosting, cream the 3/4 cup butter, then add in the 1/2 cup peanut butter and cream again. Add in the powdered sugar and beat on low until incorporated, then add in the buttermilk and vanilla extract until the consistency is what you want it to be. Beat on high when everything is mixed together well until light and fluffy.

Peanut Butter Cupcakes with Peanut Butter Frosting
When cooled, frost and top with crushed cookies.

Peanut Butter Cupcakes with Peanut Butter Frosting
Cook time: 
Total time: 
Serves: 20 Cupcakes
 
Ingredients
Cupcakes
  • ⅓ cup creamy peanut butter
  • 1 cup water
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla
Frosting
  • ¾ cup unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • 3½ cups powdered sugar
  • 1 tablespoon vanilla
  • 4 tablespoons of buttermilk, plus 1-2 more if needed
  • crushed peanut butter cookies, for garnish (optional)
Instructions
Cupcakes
  1. Preheat your oven to 375 degrees F. In a sauce pan over medium heat, melt together the peanut butter, water, and butter until smooth. Set aside. In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, salt, and baking soda. Add the melted peanut butter mixture to the flour mixture and beat until just combined. In one more small bowl, whisk together the eggs, buttermilk, and vanilla, then add it to the flour and peanut butter mixture, beating until just combined (do not overmix).
  2. Grease and/or line your muffin cups, then pour just under ¼ cup of batter into each cup (or 2½ teaspoons of batter if you're making mini cupcakes, in which case I recommend halving the whole recipe). Bake for 15-17 minutes for the regular size cupcakes for 8-10 minutes for mini cupcakes. Allow to cool completely before frosting (recipe follows). Makes about 20 regular cupcakes or about 30 mini cupcakes.
Frosting
  1. Cream the butter in a mixing bowl for about 3 minutes, then add in the peanut butter and cream that with the butter for another minute or so. Add in the powdered sugar and beat together using the lowest speed on your mixture until incorporated. Add in the vanilla, then the buttermilk, one tablespoon at a time, until the desired consistency has been reached. Beat together on high speed until light and fluffy. Frost onto the cooled peanut butter cupcakes and top with the crushed peanut butter cookies, if desired.

 

30 Responses

  1. Mom says:

    I watched the finale. I sort of get it. These look outstanding, you are a a great visionary!

  2. Sasha B. says:

    I totally bawled at the ending. Did you manage to catch the “Aloha to Lost” special with Jimmy Kimmel? After the final scene ended, the camera panned across faces in the audience, and it was incredible how many people were tearing up. Even Matthew Fox was blinking back tears when he first walked out onto the set (it was the first time he had seen the ending)! I’m definitely prepping myself for a LOST-centric summer!

    Anyway, the cupcakes look delicious! The crumbled cookie on top is a nice addition.

  3. Tina says:

    WOW ! Love the look of those cupcakes , I will be making real soon , maybe today. I even have buttermilk . Guess today is my lucky day !I didn’t read your many of your archive post [ some but not all ] anyway my question is … Have you ever considered writing a cookbook ? If not you really should, you are so creative .

    • Sydney says:

      Tina: I would love to, but it’s a huge undertaking and I would want to be able to put new recipes in it; not ones that have already been on my site. Maybe sometime in the near future. Thank you for the kind words! :)

  4. Niamh says:

    Oh Em GEES these look delish. I love love love peanut butter. Are the peanut butter cookies that you topped them with store-bought? Distressingly, Ireland doesn’t have even a fraction of the awesome peanut butter products that you have in the States, but I might be able to find them on teh intertubes…

    • Sydney says:

      Niamh: They are store bought! I was in the cracker aisle of the grocery store and I almost bought Nutter Butters but I found these peanut butter Oreo things (not actually Oreos, they were some kind of off-brand) and figured they would add a fun texture to the cupcakes.

  5. Katie says:

    The cupcakes look fab – complete peanut butter overload – but in a very good way. I’m/was a Lost fan too – can’t believe its been 6 years since the beginning. Sad to think its over now

  6. Katherine says:

    These look wonderful!! The cookies ontop complete “the look.”

  7. Juliana says:

    Wow, peanut butter everything…the cupcakes look so tasty…yummie! Love the pictures as well 😉

  8. ingrid says:

    They look great Sydney and I’m not normally one for PB!
    ~ingrid

  9. Deanna says:

    I was just caught eating peanut butter from a spoon. These might just be the next best thing. But don’t bash the peanut butter and chocolate combo. It’s the most perfect combination ever. 😉

    I just remembered the leftover peanut butter cream cheese frosting in my fridge. Guessing I’m making these sooner than I had thought.

  10. Memoria says:

    your cupcakes baked up beautifully and perfectly! Wow. What a yummy flavor! Happy belated birthday to your hubby!

    • Sydney says:

      Memoria: Thank you! There’s really nothing better than seeing perfectly rounded cupcakes; it’s always a gamble, isn’t it? haha

  11. Tina says:

    I just had to tell you ,I made these cupcakes yesterday . Oh my word , they are everything you said they are and then some !Baked up nice & puffy ,frosting to die for ,sooo easy ! Didn’t have PB cookies so just topped w/ chopped peanuts . Thanks again for another winner!!!

  12. Jane M says:

    OMG I could really use a cupcake right now! They look fan-damn-tastick!

  13. Meridith says:

    This may qualify as TMI, and if so, I apologize, but I’m totally drooling over these cupcakes.

  14. Sara says:

    Do you think you might be able to make this in cake form? Cake goes faster in my house ^w^

    • Sydney says:

      Sara: Absolutely! Check out the link that I adapted the recipe from for more on how to make this as a cake; I just changed up the frosting a bit and added more peanut butter to the cake.

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