Name: Mini Peanut Butter Cupcakes
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, softened; 3/4 cup granulated sugar; 1/3 cup creamy peanut butter; 1 teaspoon vanilla extract; 1 large egg, room temperature; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 3/4 cup whole milk, room temperature; 1/3 cup mini chocolate chips; 1 1/2 cups creamy peanut butter; 3/4 cup unsalted butter, room temperature; 1/4 teaspoon fine sea salt; 2 1/4 cups confectioners’ sugar; 1 teaspoon vanilla extract; 3 tablespoons whole milk, room temperature (optional)

Why You’ll Love This Recipe

I find this recipe incredibly satisfying because it balances sweetness and nuttiness perfectly. The cupcakes are light yet flavorful, and the mini chocolate chips add just the right touch of texture. I also appreciate how the frosting comes together smoothly and pipes beautifully, making each cupcake look as good as it tastes. Plus, the small size makes them ideal for sharing or portion control.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tablespoons unsalted butter, softened

¾ cup granulated sugar

⅓ cup creamy peanut butter

1 teaspoon vanilla extract

1 large egg, room temperature

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine sea salt

¾ cup whole milk, room temperature

⅓ cup mini chocolate chips

1½ cups creamy peanut butter

¾ cup unsalted butter, room temperature

¼ teaspoon fine sea salt

2¼ cups confectioners’ sugar

1 teaspoon vanilla extract

3 tablespoons whole milk, room temperature (optional)

Directions

I start by preheating the oven to 350°F and lining a 48-well mini muffin pan with mini baking cups.

In a large bowl, I beat the butter and sugar together until light and fluffy, which usually takes about 4 minutes. Then I mix in the peanut butter and vanilla extract until smooth, followed by the egg, beating until everything is well combined.

In another bowl, I whisk together the flour, baking powder, and salt. I gradually add this dry mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. I mix just until combined each time, then gently fold in the mini chocolate chips.

Using a small scoop, I divide the batter evenly into the mini cups. I bake them for about 10 to 12 minutes, until lightly golden and a toothpick comes out clean. I let them cool completely before removing them from the pan.

For the frosting, I beat the peanut butter, butter, and salt until smooth. Then I slowly add the confectioners’ sugar and mix until combined. I stir in the vanilla extract and add milk as needed to get a smooth, pipeable consistency. Finally, I pipe the frosting onto the cooled cupcakes using a star tip.

Servings and timing

This recipe makes 48 mini cupcakes.

Prep time: 35 minutes

Cooking time: 12 minutes

Total time: 47 minutes

Calories: 109 kcal per cupcake

Variations

I sometimes switch things up by using crunchy peanut butter for added texture. If I want a richer chocolate flavor, I replace the mini chocolate chips with finely chopped dark chocolate. For a fun twist, I like adding a small chocolate candy in the center before baking or drizzling melted chocolate over the frosting for decoration.

Storage/Reheating

I usually store these cupcakes in an airtight container at room temperature for up to 2 days. If I want them to last longer, I keep them in the refrigerator for up to 5 days and let them come to room temperature before serving. For freezing, I store the unfrosted cupcakes in a sealed container for up to 2 months and frost them after thawing.

Related Recipes:

Chocolate Peanut Butter Cupcakes

FAQs

Can I make these cupcakes ahead of time?

I often bake the cupcakes a day in advance and store them unfrosted. I frost them just before serving for the best texture and appearance.

Can I use natural peanut butter?

I can use natural peanut butter, but I make sure it’s well stirred since the oil separation can affect the texture of both the batter and frosting.

How do I know when the cupcakes are done?

I check by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready.

Can I make this recipe into regular-sized cupcakes?

I can, but I adjust the baking time to around 18–20 minutes and keep an eye on them to avoid overbaking.

What if my frosting is too thick or too thin?

If the frosting feels too thick, I add a little milk. If it’s too thin, I mix in more confectioners’ sugar until I reach the desired consistency.

Conclusion

I enjoy making these mini peanut butter cupcakes because they deliver big flavor in a small package. The combination of soft cake, chocolate chips, and creamy frosting makes them a go-to treat whenever I want something simple yet impressive. Whether I’m baking for guests or just for myself, these cupcakes always turn out delicious and satisfying.

📖 Recipe: