Print Options

Back to Peanut Butter Cupcakes with Creamy Chocolate Frosting >

Include these items:

Select reviews >

Taste of Home Logo

Peanut Butter Cupcakes with Creamy Chocolate Frosting

 Peanut Butter Cupcakes with Creamy Chocolate Frosting
My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.—Carolee Meek, Huntsville, Utah
22 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 6 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt


  • In a large bowl, cream the peanut butter, butter and sugars until
  • light and fluffy. Beat in eggs and vanilla. Combine the flour,
  • baking soda, baking powder and salt; add to the creamed mixture

2 of 2

Peanut Butter Cupcakes with Creamy Chocolate Frosting (continued)

Directions (continued)

  • alternately with buttermilk, beating well after each addition. Fill
  • paper-lined cups two-thirds full.
  • Bake at 350° for 24-26 minutes or until a toothpick inserted in
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a small bowl, cream butter until light and fluffy.
  • Gradually beat in the sugar, baking cocoa, milk, vanilla and salt.
  • Frost cupcakes. Yield: 22 cupcakes.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.