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Peanut Butter Cookie Cupcakes
Recipe Summary
Yield: Makes about 2 1/2 dozen
Ingredients
For the Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
For the Frosting:
12 ounces cream cheese, room temperature
1 1/2 cups confectioners’ sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter
Cook's Notes
Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Gallery
Peanut Butter Cookie Cupcakes
Recipe Summary
Yield: Makes about 2 1/2 dozen
Gallery
Peanut Butter Cookie Cupcakes
Peanut Butter Cookie Cupcakes
Peanut Butter Cookie Cupcakes
Recipe Summary
Yield: Makes about 2 1/2 dozen
Recipe Summary
Yield: Makes about 2 1/2 dozen
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Ingredients
Ingredients
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
12 ounces cream cheese, room temperature
1 1/2 cups confectioners’ sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter
Directions
Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
Make the frosting: Put cream cheese, confectioners’ sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners’ sugar, score each top in a crosshatch pattern.
Cook's Notes
Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Cook’s Notes
Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Reviews (19)
Add Rating & Review
22 Ratings
5 star values:
2
4 star values:
5
3 star values:
11
2 star values:
3
1 star values:
1
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Reviews (19)
Add Rating & Review
22 Ratings
5 star values:
2
4 star values:
5
3 star values:
11
2 star values:
3
1 star values:
1
Add Rating & Review
22 Ratings
5 star values:
2
4 star values:
5
3 star values:
11
2 star values:
3
1 star values:
1
22 Ratings
5 star values:
2
4 star values:
5
3 star values:
11
2 star values:
3
1 star values:
1
22 Ratings
5 star values:
2
4 star values:
5
3 star values:
11
2 star values:
3
1 star values:
1
- 5 star values:
- 2
- 4 star values:
- 5
- 3 star values:
- 11
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
09/04/2011
I LOVE THESE! this is a definite must for peanut butter lovers! I recommend piping a little ganache into the center of the cupcake before the peanut butter frosting. And I piped the peanut butter frosting onto the cupcakes as well. Also, these are much better right out of the fridge, so chill the cupcakes until ready to eat. I followed the recipe to a T. and it was perfect! have eaten 4 already today!
Martha Stewart Member
Rating: Unrated
01/20/2011
added mini chocolate chips and my family said this made the recipe - as i didn't use frosting. baked in mini cupcake tin, just reducing baking temp.
Martha Stewart Member
Rating: Unrated
09/16/2008
I just finished making these and they turned out pretty good! I think they are great if you are someone who LOVES peanut butter. I think the icing could of used a little less peanut butter in it. The cake wasn't too dry, but if you read the recipe title, these are Peanut Butter COOKIE cupcakes, which they did remind me somewhat of a pb cookie. Make sure to use NATURAL pb too, that works great! And mine only took about 17 minutes to bake and I only got 2 dozen out of the recipe as well.
Martha Stewart Member
Rating: Unrated
09/05/2008
I was reading the comments and came across the one where instead of cream cheese fluff was used? How did you make frosting with that? It's very sticky?
Martha Stewart Member
Rating: Unrated
09/02/2008
Everyone says they are so great because they haven't tried making them yet. I followed this recipe to a T as well. I make a LOT of cupcakes and thought only a mini cupcake would cook that fast. I cook everything using my convection setting on the oven so it should have cooked faster. Instead it was 23 minutes! Maybe my oven is off, but not that much! The recipe also only made 2 dozen for me.
My testers (my husband) tried it before putting them in the fridge and loved it.
Martha Stewart Member
Rating: Unrated
09/01/2008
I followed the recipe to a T. I don't know what everyone finds great about these. The "cupcake" is not that flavorful, and somewhat dry, and the cream cheese in the frosting does not marry well with peanut butter in taste at all. The frosting sticks to the roof of your mouth - everyone said that. I'm thinking that the 12 oz of cream cheese might be a mistake. That's a lot of cream cheese for 1 1/2 c of powdered sugar. Cute idea, but the recipe needs a lot of work. Going into the trash can with this o
Martha Stewart Member
Rating: Unrated
09/01/2008
emilybanco, loislane1947, 1toffy,
Thanks for answering my unsalted questions! I feel empowered now.
Martha Stewart Member
Rating: Unrated
09/01/2008
We like these with marshmallow fluff on top for that FlufferNutter taste!
Martha Stewart Member
Rating: Unrated
09/01/2008
I do a lot of baking and rarely have used unsalted butter. When I did buy it for a recipe I didn't notice any difference at all. Unless you are controlling the salt intake then I dont see the difference.
Martha Stewart Member
Rating: Unrated
08/31/2008
I have never used unsalted butter in a recipe. We don't buy it, because it's only used for baking. Everything has always come out fine.
Martha Stewart Member
Rating: Unrated
08/31/2008
Hi, Jesse--The recipes call for unsalted butter and then have you add your own salt because this allows you to control the amount of salt--and, therefore, the overall taste--in the recipe. The amount of salt in salted butter varies from brand to brand, so there's no way to tell how much salt you're using unless you use unsalted butter. Hope this helps!
Martha Stewart Member
Rating: Unrated
08/31/2008
Unsalted butter -- why? So many of these recipes call for unsalted butter, and then add salt as a separate ingredient. I don't keep unsalted butter in my fridge. What's up?
Martha Stewart Member
Rating: Unrated
08/31/2008
Any idea how long to bake the cupcakes, as mini's?
Martha Stewart Member
Rating: Unrated
08/31/2008
Would love to try these using mini-muffin tins !! Has anyone done it this way yet? Also I love the idea using the chocolate.
Martha Stewart Member
Rating: Unrated
07/02/2008
For the 4th of July, I made PBJ cupcakes using the same concept as the mexican pudding cupcakes - made a [filtered] in the center and alternated between red raspberry and blueberry jams - I covered the tops with white chocolate frosting, a smear of the jam to bring out the color and a piece of the fresh fruit and laid them on a platter - for extra fun, you can do mini-cupcakes, cover them in white and do a flag layout where the minis rest as "stars" - big hit!
Martha Stewart Member
Rating: Unrated
06/29/2008
I'm trying these with a chocolate frosting since you can't go wrong with peanut butter and chocolate together, and also with either a strawberry or raspberry frosting a la peanut butter and jelly...
Martha Stewart Member
Rating: Unrated
05/24/2008
My family loves this recipe! I even converted it into a cake from my birthday party. It was a huge hit!
Martha Stewart Member
Rating: Unrated
02/18/2008
These sound very good, but I was wondering if buttermilk could be substituted for the sour cream?
Martha Stewart Member
Rating: Unrated
02/08/2008
These were very dense, but really good! Everyone liked them! I would only put 1.5 tablespoons of batter into each muffin cup, to get them to look like they do here. 3 and they bloomed up like a cupcake. Either way very eatiable!
Martha Stewart Member
Rating: Unrated
09/04/2011
I LOVE THESE! this is a definite must for peanut butter lovers! I recommend piping a little ganache into the center of the cupcake before the peanut butter frosting. And I piped the peanut butter frosting onto the cupcakes as well. Also, these are much better right out of the fridge, so chill the cupcakes until ready to eat. I followed the recipe to a T. and it was perfect! have eaten 4 already today!
Rating: Unrated
Rating: Unrated
01/20/2011
added mini chocolate chips and my family said this made the recipe - as i didn't use frosting. baked in mini cupcake tin, just reducing baking temp.
Rating: Unrated
09/16/2008
I just finished making these and they turned out pretty good! I think they are great if you are someone who LOVES peanut butter. I think the icing could of used a little less peanut butter in it. The cake wasn't too dry, but if you read the recipe title, these are Peanut Butter COOKIE cupcakes, which they did remind me somewhat of a pb cookie. Make sure to use NATURAL pb too, that works great! And mine only took about 17 minutes to bake and I only got 2 dozen out of the recipe as well.
Rating: Unrated
09/05/2008
I was reading the comments and came across the one where instead of cream cheese fluff was used? How did you make frosting with that? It's very sticky?
Rating: Unrated
09/02/2008
Everyone says they are so great because they haven't tried making them yet. I followed this recipe to a T as well. I make a LOT of cupcakes and thought only a mini cupcake would cook that fast. I cook everything using my convection setting on the oven so it should have cooked faster. Instead it was 23 minutes! Maybe my oven is off, but not that much! The recipe also only made 2 dozen for me.
My testers (my husband) tried it before putting them in the fridge and loved it.
Rating: Unrated
09/01/2008
I followed the recipe to a T. I don't know what everyone finds great about these. The "cupcake" is not that flavorful, and somewhat dry, and the cream cheese in the frosting does not marry well with peanut butter in taste at all. The frosting sticks to the roof of your mouth - everyone said that. I'm thinking that the 12 oz of cream cheese might be a mistake. That's a lot of cream cheese for 1 1/2 c of powdered sugar. Cute idea, but the recipe needs a lot of work. Going into the trash can with this o
emilybanco, loislane1947, 1toffy,
Thanks for answering my unsalted questions! I feel empowered now.
We like these with marshmallow fluff on top for that FlufferNutter taste!
I do a lot of baking and rarely have used unsalted butter. When I did buy it for a recipe I didn't notice any difference at all. Unless you are controlling the salt intake then I dont see the difference.
Rating: Unrated
08/31/2008
I have never used unsalted butter in a recipe. We don't buy it, because it's only used for baking. Everything has always come out fine.
Hi, Jesse--The recipes call for unsalted butter and then have you add your own salt because this allows you to control the amount of salt--and, therefore, the overall taste--in the recipe. The amount of salt in salted butter varies from brand to brand, so there's no way to tell how much salt you're using unless you use unsalted butter. Hope this helps!
Unsalted butter -- why? So many of these recipes call for unsalted butter, and then add salt as a separate ingredient. I don't keep unsalted butter in my fridge. What's up?
Any idea how long to bake the cupcakes, as mini's?
Would love to try these using mini-muffin tins !! Has anyone done it this way yet? Also I love the idea using the chocolate.
Rating: Unrated
07/02/2008
For the 4th of July, I made PBJ cupcakes using the same concept as the mexican pudding cupcakes - made a [filtered] in the center and alternated between red raspberry and blueberry jams - I covered the tops with white chocolate frosting, a smear of the jam to bring out the color and a piece of the fresh fruit and laid them on a platter - for extra fun, you can do mini-cupcakes, cover them in white and do a flag layout where the minis rest as "stars" - big hit!
Rating: Unrated
06/29/2008
I'm trying these with a chocolate frosting since you can't go wrong with peanut butter and chocolate together, and also with either a strawberry or raspberry frosting a la peanut butter and jelly...
Rating: Unrated
05/24/2008
My family loves this recipe! I even converted it into a cake from my birthday party. It was a huge hit!
Rating: Unrated
02/18/2008
These sound very good, but I was wondering if buttermilk could be substituted for the sour cream?
Rating: Unrated
02/08/2008
These were very dense, but really good! Everyone liked them! I would only put 1.5 tablespoons of batter into each muffin cup, to get them to look like they do here. 3 and they bloomed up like a cupcake. Either way very eatiable!
All Reviews for Peanut Butter Cookie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut Butter Cookie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
