Peanut Butter Cupcakes
Rich chocolate cupcakes topped with a creamy peanut butter frosting. The classic combo everyone loves.
Ingredients
Total time: 38 minutes
Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup hot water
- 1 tsp vanilla extract
Peanut butter frosting
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 3 tbsp heavy cream
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, cocoa, baking soda, and salt together.
- 3
Whisk the sugar, egg, buttermilk, oil, and vanilla, then stir into the dry ingredients with the hot water.
- 4
Divide among the liners and bake 16–19 minutes. Cool completely.
- 5
Beat the butter and peanut butter, then add the powdered sugar and cream; beat fluffy.
- 6
Pipe onto the cupcakes and drizzle with melted chocolate if you like.
Zoe's Tips
- Use no-stir peanut butter for a stable, creamy frosting.
- A chocolate drizzle on top makes them look bakery-worthy.
- Chop a few peanuts over the top for crunch.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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