Peanut Butter Cupcakes – Recipe Solved

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These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Very finely chopped peanuts add flavor. They’re tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!

Recipe disappointment solved.

I published a peanut butter cupcake recipe in 2013, a dessert I found both delicious and easy at the time. They’re still delicious and easy, but they’re far from perfect. The cupcakes are dense and dry out quickly. Many readers have commented with the same disappointing results. I knew I could do better. The cupcakes (and you!) deserve it. 🙂

And after a few cupcake experiments with many taste testers, I produced flavorful and soft peanut butter cupcakes. These laugh in the face of the old recipe and they’re even more wildly delicious than they look. So moist!!

Recipe Fix: Peanut Butter Cupcakes

Old Peanut Butter Cupcakes Recipe:

• Creamed butter & brown sugar
• Too many eggs weighed them down
• Not enough milk
• Not enough flavor

The original cupcake recipe calls for creamed butter and sugar. This is how I typically start vanilla cupcakes. But peanut butter is a special ingredient. Though it’s technically “wet,” it’s heavy, dense, and actually pretty drying. Peanut butter baked goods need extra insurance to remain moist. I replaced the butter with oil and added sour cream and extra milk. Because the cupcakes are peanut butter flavored, we won’t miss the butter.

As we taste-tested, my friend Gabe recommended very finely chopped peanuts to amp up the peanut flavor. This addition worked miracles! If you chop the peanuts fine enough, they won’t be crunchy or anything. Rather, they’ll melt right into the cupcake itself.

As soon as they finished baking, I knew the new peanut butter cupcakes would be a huge success! They smell AWESOME. Here’s a list of everything I did differently.

New Peanut Butter Cupcakes Recipe:

• Oil instead of butter
• Keep the brown sugar for moisture & flavor
• 1/2 cup creamy peanut butter
• 1 egg
• Sour cream for moisture
• Add more milk for moisture
• Finely chopped peanuts for flavor

And for even more flavor, I snuck some peanut butter into the chocolate frosting too!

Video Tutorial: Peanut Butter Cupcakes

Chocolate Peanut Butter Frosting

The chocolate peanut butter frosting is simple. Start with butter, confectioners’ sugar, cocoa powder, and milk or cream. Remember: proper room temperature butter! Beat it together, then add vanilla extract, a giant spoonful of creamy peanut butter, and a pinch of salt. Just when you thought chocolate buttercream couldn’t get any better…. now it literally tastes like a peanut butter cup.

• Piping tip: I used the giant Ateco 849 piping tip for the frosting and you can watch me decorate the cupcakes in the video tutorial above. This is a VERY easy swirled frosting technique. Any large open or closed star piping tip will give you a similar swirl look. Though it’s a little smaller, I also love Wilton 1M.

Let me know what you think of the improved recipe!

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