Prepare to have your taste buds blown away by the most decadent, mouthwatering peanut butter cupcakes you've ever experienced! These aren't just ordinary cupcakes - they're a creamy, rich explosion of peanut butter goodness that will make you weak in the knees. Whether you're a hardcore peanut butter fanatic or just looking for a show-stopping dessert, these cupcakes are about to become your new obsession. Get ready to transform your baking game with a recipe so irresistible, it'll have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup with cooking spray.
- In a large mixing bowl, cream together the creamy peanut butter and granulated sugar until smooth and well combined, using an electric mixer on medium speed for about 2-3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Beat in the vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the peanut butter mixture, stirring gently until just combined. Be careful not to overmix.
- If using chocolate chips, fold them into the batter gently, distributing them evenly throughout the mixture.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely, which will take approximately 15-20 minutes.
- Optional: Once cooled, you can frost with additional peanut butter frosting or drizzle with melted chocolate for extra indulgence.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Room Temperature Magic: Ensure your eggs and peanut butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to tough, dense cupcakes.
- Chocolate Chip Pro Tip: Toss chocolate chips in a little flour before adding to the batter to prevent them from sinking.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain their perfect shape.
- Storage Hack: For maximum freshness, store in an airtight container and enjoy within 3 days at room temperature or up to 5 days in the refrigerator.
- Flavor Boost: For an extra punch of peanut butter flavor, consider adding a peanut butter frosting or chocolate drizzle.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 45mg
