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Peanut Butter Cupcakes Recipe


Kids of all ages will go for our luscious Peanut Butter Cupcakes. Try them filled with jelly for that true PB&J taste!
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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all-purpose flour

2 cups all-purpose flour

baking powder

2 teaspoons baking powder

salt

1/4 teaspoon salt

firmly packed brown sugar

1 1/4 cups firmly packed brown sugar

butter,

6 tablespoons butter, (softened)

peanut butter

3/4 cup peanut butter

eggs

2 eggs

milk

1 cup milk

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$6.99

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Electric mixer

Electric mixer

Toothpick

Toothpick

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Peanut Butter Cupcakes is rated 4.0 out of 5 by 8.
Rated 5 out of 5 by from I used a chocolate mousse filling and the Wilton Chocolate Buttercream Icing for these cupcakes and they were a total hit at home and at work! I will be making a double batch for a bake sale next week! My only notes to this recipe would be that you end up with only a subtle peanut butter taste, which is great if that is what you are going for. But for my next batch of these, I plan to up the peanut butter to a whole cup and see if that gives it a little more peanut butter-y taste. Either way, this recipe is definitely worth trying! Yummy! I might even try them with a strawberry or grape filling for a PB&J take on cupcakes!
Date published: 2012-03-09
Rated 3 out of 5 by from I used this recipe for a stand up cake I made. It's very simple and easy to make and the batter is delicious! I don't know if others have had this problem.....The cake mix after baking and cooled, would dry and crust up here and there while I was decorating it. Extremely thick and required a decent amount of liquid to get down. Still a good recipe and I would recommend trying this recipe out. Everyone at the party commented how delicious it was.
Date published: 2010-12-01
Rated 2 out of 5 by from These cupcakes tasted awful! (I used 1/2 evaporated milk and half water) and they were not sweet at all. I even tried adding a mini Reese cup in the middle and then frosting with the chocolate butter cream and even topping it with another mini Reese but still they were not sweet. I haven't thrown them out...yet.
Date published: 2012-11-03
Rated 5 out of 5 by from I was testing this recipe for my daughter's upcoming wedding. These were absolutely delicious!! Fairly moist when baked for 18 minutes and completely done. I used the Wilton chocolate butter cream to top it and it was perfection. These will definitely be on the reception dessert table. Thank you Wilton!
Date published: 2015-01-24
Rated 5 out of 5 by from I love this recipie! The cupcakes are so light and fluffy and soft they melt in your mouth! We also made chocolate buttercream to go on top of them and they are amazing. We didnt fill them but even without the filling they just taste amazing! I am making these for my Wedding!
Date published: 2010-12-29
Rated 5 out of 5 by from A great recipe for a unique cupcake! The peanut butter flavor is a little subtle but definitely there. Flavor and consistency are great, especially when topped with the Wilton recipe for chocolate buttercream. Tastes like a Reese's peanut butter cup!
Date published: 2012-07-28
Rated 3 out of 5 by from The Peanut Butter flavor was fine, not over bearing, but they were a little dry, and I followed the recipe to the T. Don't make too far in advance of your party or you will be disappointed.
Date published: 2013-02-05
Rated 4 out of 5 by from Brought these to work and my co-workers loved them. I didn't think they very hard and the center filling was a nice change to the plain cupcakes.
Date published: 2010-11-29
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