Peanut Butter Cupcakes
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Sally's Baking Addiction · by Sally★ 4.9

Peanut Butter Cupcakes

NUTRITION · PER SERVING210M COOK
CAL 27%·PRO 15%
CARBS 58G43% OF CAL
3G FIBER9G OTHER46G TOTAL SUGAR
FAT 33G55% OF CAL
12G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist peanut butter cupcakes made with oil, brown sugar, and sour cream, topped with a chocolate frosting and chopped peanuts. Tender and deeply peanut-flavored.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil*
  • 1/2 cup (125g) creamy peanut butter*
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup (80g) sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3/4 cup (180ml) whole milk, at room temperature*
  • 1/3 cup (40g) very finely crushed or chopped peanuts*
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/3 (80g) cup creamy peanut butter*
  • 1 teaspoon pure vanilla extract
  • optional for garnish: mini Reese’s Peanut Butter Cups or chopped peanuts
PREP
20M
SODIUM
134MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.