Small Batch Peanut Butter Cupcakes
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There’s something about anything peanut butter that reminds me of childhood. I suppose that’s the permanent imprint of pb&j sandwiches on my memory. But make no mistake, this small batch of peanut butter cupcakes is nothing like the lunchroom sandwich. Peanut butter flavor saturates the cupcakes, in a clever way that will yield a soft and pillowy crumb.
And in my household of two, peanut butter must be accompanied by chocolate. But there is no way two of us can handle dozens of leftovers of this decadent dessert. When you scoop (and I mean scoop!) chocolate peanut butter buttercream on top of these cupcakes, you’ll be thankful there are just enough cupcakes for two people.
Here’s the great thing about these peanut butter cupcakes – they are welcome for any occasion, season, holiday, or craving. It’s hard to pass on peanut butter cup candy, and you won’t want to pass on one of these cupcakes.
After several test batches, the final recipe yields light cupcakes – like they are supposed to be – with pronounced peanut butter flavor – because that’s what I call them. And just how do we achieve actual peanut butter flavor without the cupcakes being dense, dry, or flavorless? The short answer is: peanut butter powder and read on to find out exactly how!
As for the peanut butter + chocolate duo I promised, you have a choice of frosting. My preference is the mentioned buttercream in the recipe. Or you can opt for a slightly lighter version with whipped chocolate and peanut butter ganache frosting. Not afraid of something more chocolate-forward? Go with my thick and creamy fudgy frosting.
My Answer To Light Peanut Butter Cupcakes
Peanut butter powder instead of peanut butter! Creamy peanut butter can produce dense cupcakes. In my recipe tests, I determined that peanut butter powder is easily balanced with a little more moisture in the batter. Plus, it adds concentrated peanut butter flavor to the cupcakes!
How To Make (In Pictures)
Add the flour, sugar, peanut butter powder, baking powder, and salt to a mixing bowl. Read the recipe card for how I use my standard stand mixer for this small batch of cupcakes.
Add the butter cubes to the dry ingredients. This method is called reverse mixing, which makes the cupcake crumb super light.
Mix the butter with the dry ingredients until you have a sandy mixture. It is ok if you have a few larger butter lumps.
Add the milk, egg white, sour cream, and vanilla to a liquid measuring cup. Give it a good whisk until everything is incorporated.
Drizzle the wet ingredients into the dry. Mix the batter until it is incorporated and no dry streaks remain. The peanut butter cupcake batter will be thin.
Pour the batter into your prepared cupcake pan. Bake the peanut butter cupcakes for 18 to 20 minutes, or until they are springy to the touch and a toothpick inserted comes out clean.
Has all the talk of chocolate and peanut butter made you crave even more? No worries, I have you covered! Satisfy your craving with a small batch of chewy cookie cups filled with chocolate.
Ok, I have to ask – did you take your peanut butter cupcakes to the next level and decorate them with Reese’s peanut butter cups? Let me know in the comments below – so I don’t feel like the only one that over-indulged! 🙂
Small Batch Peanut Butter Cupcakes Recipe
INGREDIENTS
- ½ cup (62.5 g) all-purpose flour
- 5 tablespoons (60 g) brown sugar, light or dark
- 1 ½ tablespoons peanut butter powder
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28 g) unsalted butter, room temperature and cut into cubes
- ¼ cup (59.15 ml) milk, room temperature (any kind)
- 1 tablespoon (12 g) full fat sour cream, room temperature
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
INSTRUCTIONS
Peanut Butter Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, peanut butter powder, baking powder, and salt. Give it a quick mix to combine. 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 held mixer and medium mixing bowl.1/2 cup all-purpose flour, 5 tablespoons brown sugar, light or dark, 1/3 teaspoon baking powder, 1/4 teaspoon salt, 1 ½ tablespoons peanut butter powder
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand.2 tablespoons unsalted butter, room temperature and cut into cubes
- In a liquid measuring cup, add the milk, sour cream, egg white, and vanilla. Whisk to combine.1/4 cup milk, room temperature, 1 tablespoon full fat sour cream, room temperature, 1 large egg white, room temperature, 1 teaspoon vanilla extract
- Turn the mixer on low speed. Slowly drizzle the wet ingredients into the dry until incorporated and no dry streaks remain. Do not overmix.
- Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess!
- Bake for 18 to 20 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 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.
RECIPE NOTES
- Serving Size – I have only tested this as a small batch recipe. If you want to double the recipe, I recommend 1 whole egg vs. 2 egg whites.
- Peanut Butter Powder Instead of Peanut Butter – I love to use peanut butter powder to give the cupcakes a strong flavor, plus, it yields soft and fluffy cupcakes. Whereas peanut butter can make cupcakes dense.
- Stand Mixer – You can use your stand mixer with standard bowl and attachments. However, because this is a small batch batter, it will mix more evenly when you use a 3-quart mixing bowl (which I’ve linked above).
- 1/3 Teaspoon – Amazon sells odd-size measuring spoons and I’ve linked those above. I find these very useful for small batch baking.
- 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 and airy cupcakes.
- Storing – Cover unfrosted cupcakes and store at room temperature for up to 3 days. I recommend refrigerating frosted cupcakes after 6 to 8 hours because of the frosting, which can get loose if it gets too warm.
- Freezing – Baked 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 serve.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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