the best Peanut Butter cakes

The secret to making these peanut butter muffins amazing is the use of a lot of peanut butter. The same applies to peanut butter cookies or even peanut butter dog specialities! The more peanut butter you can use in your recipe, the more your peanut butter lovers will appreciate it.

I prefer to use smooth peanut butter (chunky butter will work, but of course you will taste the pieces). If you use natural peanut butter, you need to mix it well to incorporate the oil that has risen to the surface before adding it to the cakes.


Cupcake Ingredients

  • 1 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy unsalted peanut butter
  • 2 large eggs
  • 1/3 cup roasted peanut oil you can also use vegetable oil
  • 2/3 cup whole milk

Frosting Ingredients

  • 1/2 cup unsalted butter  room temperature
  • 3/4 cup creamy unsalted peanut butter
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar

Cupcake Statements
  1. Preheat the oven to 350 F (175 C).
  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together the sugar, cake flour, baking powder, baking powder and salt.
  3. Add the peanut butter and mix until they mix.
  4. Add the eggs and peanut oil and mix until they have just mixed.
  5. Slowly add milk and mix at a low speed until they have just mixed. The dough becomes liquid. (Don't worry, you haven't done anything wrong, it should be).
  6. Fill the cupcake liners to 2/3 full.
  7. Bake for 14 minutes, then test to see if they are ready. They are ready when a toothpick comes out without a wet dough sticking to it. If they're not done, test them again in two minutes. If they are still not finished, repeat the test in another two minutes.
  8. When the muffins are ready, remove them immediately from the cans and leave them on a cooling rack (or only on your counter if you don't have a cooling rack) to cool.
Frosting Statements
  1. Beat the butter at high speed with an electric stirrer for about three minutes until light and airy.
  2. Add the peanut butter and salt and beat for another minute.
  3. Gradually stir in the icing sugar.
  4. If desired, add more icing sugar to make the buttercream stiffer.


  • Use smooth peanut butter. The pieces in your tarts prevent a uniform texture, and a chunky glaze can't pass through well and doesn't look so beautiful. If you use natural peanut butter, make sure you mix it well before adding it; it is important that the oils are thoroughly mixed.
  • I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe. However, if salt has been added to your peanut butter, don't salt the icing without trying. It could already be salty enough. 
  • During mixing, you must pause for about every minute and scrape off the edge of the bowl. The easiest way to do this is with a silicone spatula. One way to avoid scraping the bowl is to use a blender with a cockroach paddle. Many mixers are supplied with cockroach blades today, but you may be able to buy one if yours does not have one (e.g. the impact shovel).
  • If you plan to make a very large glaze vortex, double the glaze recipe.