These Peanut Butter Cupcakes, which are prepared with sour cream, milk, and brown sugar, have an unbelievable amount of moisture and tenderness thanks to their ingredients. Because peanut butter was included in both the cake batter and the frosting, these peanut butter cupcakes have a robust peanut flavour that comes through loud and clear. They are straightforward to prepare from scratch and are certain to win over the approval of a sizable number of people.

These peanut butter cupcakes are not only tender and moist, but they are also ideal for any occasion or person who adores peanut butter. Because of their peanut butter filling as well as their peanut butter frosting, these cupcakes are certain to be a hit no matter who is eating them.

The unexpected combination of salty and sweet flavours in these cupcakes is what gives them their extraordinary quality. They are a culinary fantasy that can be realised with ingredients found in a standard pantry. In spite of the fact that peanut butter has a well-known tendency to cause baked goods to become dry, the addition of sour cream, milk, brown sugar, and oil results in cupcakes that are incredibly moist. If you make a batch of these, I can assure you that people will be pleading with you for more after they try it.


  • Because baking soda and baking powder are leavening agents, you should only use ingredients that have recently been packaged.If the cupcakes have passed their expiration date, they will be dense and uninteresting.
  • Peanut butter, with some varieties including additional sugar in their ingredient list. Depending on the type of salt that you purchase, you might only need a half teaspoon of it, or you might want to begin with less salt and then add more as needed. JIF is my go-to, and I find that a little bit of salt brings out the sweetness in it in a wonderful way. Instead of chunky peanut butter, use smooth peanut butter.
  • The moist texture of the cupcakes is achieved by adding sour cream, which also prevents the batter from becoming too runny. Not only does the addition of sour cream make the cupcakes more tender, but it also gives the batter an incredibly delectable and tangy flavour.
  • Sugar: For the peanut butter cupcakes, I recommend using light brown sugar because it gives them a hint of caramel flavour while also helping them to keep their moist texture.
  • When you are making the batter, I think it would be best to use whole milk rather than skim milk because the flavour of whole milk is much more robust. The use of oil, more specifically vegetable oil, is essential to achieving a tender and moist crumb. 
  • Instead of using imitation vanilla extract, using pure vanilla extract will yield the best flavour.
  • Sugar powder


For the Cupcakes:
  • 1¾ cups all-purpose flour (210 grams)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups light brown sugar (275 grams)
  • ½ cup sour cream (120 grams)
  • ⅔ cup creamy peanut butter (177 grams)
  • ¾ cup whole milk (180 ml)
  • ⅓ cup vegetable oil (80 ml)
  • 1 large egg
  • 2 teaspoons vanilla extract
For the Peanut Butter Frosting:
  • 1 cup creamy peanut butter (264 grams)
  • ½ cup unsalted butter softened (113 grams)
  • 2 cups confectioners’ sugar (240 grams)
  • 1 teaspoon salt
  • 6 tablespoons heavy whipping cream (90 ml)


  • Calories: 419kcal
  • Carbohydrates: 44g
  • Protein: 8g
  • Fat: 25g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 9g
  • Trans Fat: 0.2g
  • Cholesterol: 35mg
  • Sodium: 363mg
  • Potassium: 202mg
  • Fiber: 1g
  • Sugar: 31g
  • Vitamin A: 302IU
  • Vitamin C: 0.1mg
  • Calcium: 71mg
  • Iron: 1mg


Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Servings 18 cupcakes

Calories 419kcal


  • Muffin pan
  • Paper cupcake liners
  • Mixing Bowls
  • Stand mixer or electric mixer
  • Piping bag


  1. To prepare the dough, first get out a large bowl and mix the flour, baking powder, baking soda and salt together until they form a smooth paste.

The second step is to take a medium-sized mixing bowl and whisk together the light brown sugar, sour cream, peanut butter, milk, oil, egg, and vanilla extract until the mixture is smooth.

3. To incorporate the liquid components, make a well in the centre of the flour and peanut butter mixture. To combine everything, you can use a whisk to do it.

4. Portion the cupcake batter into the wells of the paper liners, allocating approximately a quarter cup of batter to each one. Place in the oven and turn the timer on for 22 minutes.

5. Peanut butter and butter should be mixed together in the bowl of an electric stand mixer fitted with the whisk attachment. Combine all of the ingredients using a medium-to-high speed blender. In order to complete the recipe, turn the mixer down to a low speed and add the confectioner’s sugar a half cup at a time. After beating in the vanilla extract, add the heavy cream and continue beating until the mixture becomes foamy.

6. After the cupcakes have had time to cool, you can decorate them by placing the frosting in a piping bag and using a pastry bag.


  • Have only one muffin tin available? No problem! Just bake each batch of cupcakes separately. After removing the first batch from the pan, they should be transferred to a wire rack to cool for a few minutes. Replace the lining in the pan, then continue baking as directed.
  • If you do not wait until the cupcakes have reached their final temperature before applying the frosting, the peanut butter will melt right off the top of the cupcakes. Due to the fact that cupcakes expand quite a bit, it is important not to fill the paper liners all the way to the top.
  • Use an egg that has been allowed to come to room temperature before adding it to the batter. This will ensure that it is incorporated into the mixture evenly.
  • If you forget to remove a hard-boiled egg from the refrigerator in advance, you can still bring it to room temperature in as little as five minutes by placing it in a large bowl, covering it with warm tap water, and leaving it at room temperature in the bowl.
  • If you overmix the batter, the peanut butter cupcakes will turn out to be tough because the gluten will have had too much time to develop.
  • Make sure you use the appropriate quantity of flour.
  • The addition of an excessive amount of flour to the recipe is the most typical cause of cupcakes that are dry and dense. When measuring flour, the most accurate and practical method is to do so with the help of a scale.
  • If you don’t have a flour sifter, you can aerate the flour with a spoon, then sprinkle it into a measuring cup, and then use a knife to level it off. This is an alternative to using a flour sifter.
  • As a delectable garnish for the top of the frosting, you could sprinkle on some chopped peanuts, a peanut butter cup, or peanut butter chips. Another scrumptious option is to drizzle chocolate ganache over the top.
  • Make sure there aren’t any lumps in your brown sugar.


Where should I put these cupcakes to keep them fresh? 

If they are sealed in an airtight container, cupcakes can be kept in the refrigerator for up to four days. If you do not have a container that is appropriate for the cupcakes, you can protect the frosting from getting smudged by storing the cupcakes under a large bowl that has been inverted. If you are concerned about the frosting becoming compressed, you should refrain from frosting the cupcakes until just before they are served. 

Do you have any experience with freezing cupcakes? 

You certainly have the ability to! Cupcakes that do not have frosting are able to be stored in the freezer successfully. After the cupcakes have been allowed to reach room temperature, they should be removed from the baking sheet where they were frozen and placed in a bag that can be frozen. Place in a cool, dry place for up to two months. After defrosting in the refrigerator for the previous night, proceed to garnish and serve. If you put the frosting in the freezer, you can keep it there for up to one month. After it has thawed, give it another whipping so that it can be piped.

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