Peanut Butter Cupcakes

I often wonder what quick dessert I could make to bring to a dinner party or just for my coworkers. Finding a gourmet dessert that is easy to transport and quick to make is not always easy. And yet today I’m going to bring you one of those recipes to always keep in your favorites, because it can save lives (well, maybe not, but I hope it helps you). The peanut butter cupcakes that I am going to present to you will make the most resistant of you crack.

Do you like peanut butter? Perhaps you have never eaten it … it is a product that is not used much in France, because it gives an image of a fatty, heavy and rather caloric product. I’m not going to lie to you, it isn’t especially recommended for dieting, but that doesn’t mean you shouldn’t eat it! Peanut butter is a great source of protein, potassium, fiber, and a real energy booster. Why not try ?

I recently discovered the Dakatine brand, known for its great peanut butter. Dakatine products are not always easy to find in supermarkets, so be sure to check out points of sale near you. I used their 425g jar for this recipe, that’s more than enough for 10 large cupcakes.

The peanut butter cupcakes that I suggest you make today are very simple. The base of the cupcake is a classic vanilla dough. The toping will obviously be peanut butter and will add gluttony to your dessert.

To make these peanut butter cupcakes, you will only need 20 minutes to prepare and 30 minutes to bake. Rather fast no? This is the kind of simple, tasty recipe that can easily be made when a guest arrives unexpectedly.

Now discover the recipe for my peanut butter cupcakes. If you try them, consider leaving me a little comment to let me know what you thought. This always pleases me and also allows me to adjust the recipes based on your opinions.

Peanut Butter Cupcakes


  • 215g flour
  • 200g caster sugar
  • 150g of milk
  • 95g butter
  • 2 eggs
  • ½ teaspoon of baking powder
  • 1 pinch of salt
  • Vanilla powder

Peanut butter cream

  • 440g peanut butter
  • 220g icing sugar
  • 110g butter
  • 100g of whole liquid cream
  • 1 pinch of salt



  1. Preheat the oven to 160 ° C.
  2. Mix together the flour, baking powder, salt and vanilla powder.
  3. In a second container, combine the softened butter and powdered sugar. The goal is to obtain an ointment texture.
  4. Add the eggs one by one to the softened butter.
  5. Then add the first mixture several times and alternating with the milk.
  6. Fill ⅔ cupcake boxes and bake the cupcakes for about 30 minutes.
  7. Let the cupcakes cool before poaching the peanut butter cream.

Peanut butter cream

  1. Melt the butter in the microwave or in a saucepan.
  2. Then mix the melted butter with the peanut butter.
  3. Incorporate the icing sugar then the liquid cream.
  4. Leave to set in the refrigerator for a few minutes.
  5. Place the peanut butter cream in a pastry bag then poach it on the cupcakes as for an Italian ice cream.
  6. Store the cupcakes in the refrigerator or enjoy them straight away.