{"id":27602,"date":"2020-01-09T14:47:02","date_gmt":"2020-01-09T20:47:02","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=27602"},"modified":"2020-10-02T07:22:43","modified_gmt":"2020-10-02T12:22:43","slug":"peanut-butter-cupcakes","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/peanut-butter-cupcakes\/","title":{"rendered":"Peanut Butter Cupcakes"},"content":{"rendered":"\n

If you’re a peanut butter lover, these cupcakes are for you! They are full of peanut flavor, light, fluffy, and moist. They taste like peanut butter cookies in cupcake format, especially when topped with a swirl of peanut butter frosting<\/a>.<\/p>\n\n\n\n

You can easily turn these cupcakes into peanut butter and jelly cupcakes or chocolate peanut butter cupcakes, too! Read on to get all of the details.<\/p>\n\n\n\n

\"Peanut<\/figure><\/div>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

While the recipe uses standard baking ingredients, the secret to making these amazing peanut butter cupcakes is to use a lot of peanut butter in the batter and frosting. <\/strong>The same is true for peanut butter cookies<\/a> or even dog treats<\/a>. The more peanut butter you can put into your recipe, the more your PB lovers will appreciate them.<\/em><\/p>\n\n\n\n

I prefer to use smooth peanut butter<\/em> (chunky will work, but obviously you’ll taste the chunks). Also, if you use natural peanut butter, be sure to mix it well to incorporate the oil that’s risen to the top before adding it to the cupcakes.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

To intensify the peanut flavor, this recipe also uses roasted peanut oil [paid link]<\/a>.<\/strong> Unlike regular peanut oil, roasted peanut oil smells and tastes strongly of peanuts. If you can’t find roasted peanut oil, you can use any peanut oil or vegetable oil.<\/em><\/p>\n\n\n\n

You can also make these nut allergy-friendly by using SunButter [paid link]<\/a> instead of peanut butter and using regular vegetable oil instead of peanut oil.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

These cupcakes have just the right about of salt. Salt brings out the flavor in peanut butter.<\/strong> Choose unsalted peanut butter for the cupcakes so that you can control how much salt you add to the cupcakes.<\/em><\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Cupcakes<\/h3>\n\n\n\n

If you’ve never made cupcakes before, refer to my post on how to make cupcakes<\/a> before getting started.<\/em><\/p>\n\n\n\n

\"Peanut<\/figure><\/div>\n\n\n\n

Start by mixing your dry ingredients: sugar, cake flour, baking powder, baking soda, and salt. You can use all-purpose flour in a pinch, but the cake flour helps to make a lighter cupcake.<\/em><\/p>\n\n\n\n

\"Mixing<\/figure><\/div>\n\n\n\n

Mix in the peanut butter, eggs, and peanut oil. Be careful not to overmix the batter – mix until just combined. If you mix for too long, the cupcakes can end up becoming gummy.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Mix in milk. Milk thins out the the batter to help keep these cupcakes light instead of heavy and dense.<\/p>\n\n\n\n

\"Peanut<\/figure><\/div>\n\n\n\n

Fill cupcake liners 2\/3 full and bake. You’ll know they are done when a toothpick comes out clean.<\/p>\n\n\n\n

Frosting<\/h3>\n\n\n\n
\"Peanut<\/figure><\/div>\n\n\n\n

For the ultimate peanut butter experience, top these cupcakes with peanut butter buttercream frosting<\/a> as written in the recipe! It has a rich and creamy peanut butter flavor.<\/p>\n\n\n\n

Begin by creaming butter on high speed for three minutes using a stand mixer or using an electric mixer. Mix in peanut butter and salt for one more minute. Finally, mix in powdered sugar a little at a time until the frosting’s perfect.<\/p>\n\n\n\n

The frosting should pipe perfectly if you used smooth peanut butter, otherwise you’ll have to spread it.<\/p>\n\n\n\n

Peanut Butter and Jelly Cupcakes<\/h2>\n\n\n\n

It’s fun to turn these cupcakes into peanut butter and jelly cupcakes.<\/p>\n\n\n\n

\"Peanut<\/figure><\/div>\n\n\n\n

To do it, core a hole in the middle of each cupcake and fill it with a couple tablespoons of jelly before frosting.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Chocolate Peanut Butter Cupcakes<\/h2>\n\n\n\n

I love making chocolate peanut butter cupcakes<\/em>. To do so, add dark chocolate chips to this batter and dip the frosted cupcake in more chocolate<\/strong>. Any cupcake dipped in chocolate is called a hi-hat cupcake; the process is way easier that it sounds and I walk you through each step in my post on hi-hat cupcakes<\/a>.<\/p>\n\n\n\n

\"hi-hat<\/a><\/figure><\/div>\n\n\n\n

For another variation, use my chocolate cupcakes<\/a> with the peanut butter frosting prior to dipping in chocolate!<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
What kind of peanut butter should I use?<\/strong>

I recommend you use smooth, unsalted peanut butter for a uniform texture in both the cupcakes and frosting. If you use a natural peanut butter, mix it well before adding; it’s important that the oils that separate are thoroughly mixed in.<\/p> <\/div>

Why did my cupcakes come out a bit gummy?<\/strong>

It’s likely that you overmixed the batter. Please see my post on overmixing<\/a> to learn why mixing the right amount is important.<\/p> <\/div>

How much frosting should I make if I like large swirls?<\/strong>

Double the frosting recipe if you’re a big frosting fan.<\/p> <\/div>

How do I store these cupcakes?<\/strong>

You can store them in an airtight container for 3 days at room temperature or up to a week in the refrigerator. They can also be frozen for several months. Always make sure you bring them to room temperature before serving.<\/p> <\/div> <\/div>\n\n\n\n