Small Batch Peanut Butter Cupcakes

Chocolate frosted peanut butter cupcakes with a peanut butter cup candy garnish.

Small Batch Peanut Butter Cupcakes

These small batch peanut butter cupcakes are easy to make with a light, pillowy crumb and true peanut butter flavor. This batch of six is made with peanut butter powder for deep flavor and sour cream to keep every bite tender. Finish with chocolate peanut butter frosting for a perfect peanut butter cup moment.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 153kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup, plus 1 tablespoon all-purpose flour
¼ cup brown sugar, light or dark
2 tablespoons granulated sugar
2 tablespoons peanut butter powder
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, room temperature and cut into cubes
3 tablespoons milk, room temperature whole or 2%
2 tablespoons full fat sour cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 6 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugars, peanut butter powder, baking powder, and salt. Give it a quick mix to combine. If flour sprayed up the sides of the bowl, scrape it down with a spatula. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand mixer and a medium mixing bowl.
1/2 cup, plus 1 tablespoon all-purpose flour, 1/4 cup brown sugar, light or dark, 2 tablespoons peanut butter powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons granulated sugar
Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles coarse sand. This will take about 1 to 2 minutes.
3 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, add the milk, sour cream, egg, and vanilla. Whisk together until well combined and smooth.
3 tablespoons milk, room temperature, 2 tablespoons full fat sour cream, room temperature, 1 large egg, room temperature, 1 teaspoon vanilla extract
Turn the mixer on low, and slowly drizzle half of the wet ingredients into the dry. Turn the mixer up to medium speed and mix for about 60 seconds. The batter will be velvety and smooth. Scrape down the bowl as needed. Add the remaining wet ingredients and keep mixing for another minute.
Pour equal amounts of batter into the prepared cupcake liners. They will be about 1/2 full. Tip - Use a small cookie scoop to help with portioning.
Bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.
Frost the cooled cupcakes with either my whipped chocolate peanut butter ganache or chocolate peanut butter frosting. Unfrosted cupcakes can be covered and stored at room temperature for up to 3 days. For frosted cupcakes (especially with the chocolate peanut butter frosting), I recommend refrigerating them after 6 to 8 hours.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Peanut Butter Powder Instead of Peanut Butter - The powder gives the cupcakes a strong flavor without weighing down the batter.
Stand Mixer – You can use your stand mixer with a standard bowl and attachments, but the smaller mixing bowl I linked above works more efficiently to mix the small batch batter.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields fluffy cupcakes.
Room Temperature Ingredients – It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is anywhere from 65F to 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
Freezing – Baked, cooled, and unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to frost and serve.

Nutrition