Go Back
+ servings

Peanut Butter Caramel Cupcakes

Print Recipe
Peanut butter cupcakes stuffed with caramel, topped with peanut butter buttercream and a drizzle of caramel.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Frosting Time 15 minutes
Total Time 45 minutes
Servings 15 cupcakes
Calories 351
Author Annalise

Ingredients

Cupcakes:

  • ½ cup smooth peanut butter (135 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 ½ cups all-purpose flour (200 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk (175 ml)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Frosting:

  • 4 ounces cream cheese , at room temperature (113 grams)
  • ¼ cup unsalted butter , at room temperature (56 grams)
  • cup smooth peanut butter (90 grams)
  • 2 cups powdered sugar , sifted (450 grams)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons milk or cream

For assembly:

  • 1 cup caramel , see Note
  • ½ cup peanuts (70 grams)

Instructions

To make the cake:

  • Preheat oven to 350° F. Line a muffin pan with cupcake liners or grease with butter or nonstick cooking spray.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the peanut butter and sugar on high speed until light and fluffy, and the mixture sticks to the sides of the bowl. This should take about 4-5 minutes.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together the buttermilk, eggs and vanilla extract in a third bowl. Alternately add the wet and dry ingredients to the mixer in 3 additions, starting and ending with the dry ingredients.
  • Spoon the batter into the prepared cupcake liners, filling each only half way. Bake until tops spring back when touched and a toothpick inserted into the center comes out clean, 14-16 minutes. Let cool completely.

To make the frosting:

  • Beat the cream cheese, butter, peanut butter, powdered sugar, vanilla and salt together until smooth. Add enough milk or cream to get a spreadable consistency. Beat on high another 1-2 minutes until light and creamy.

To assemble the cupcakes:

  • Use a small knife to cut a small well 1 inch deep into the tops of each cupcake. Spoon about 1 teaspoon of the caramel into the well, it should not overflow.
  • Top each cupcake with the frosting, either with a knife or with a piping bag and tip. Drizzle the cupcakes with more caramel and top with peanuts.
  • Store cupcakes in the refrigerator.

Notes

Note: I used store-bought caramel ice cream topping, but you can also make your own.

Nutrition

Calories: 351kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 212mg | Potassium: 231mg | Fiber: 2g | Sugar: 34g | Vitamin A: 248IU | Calcium: 62mg | Iron: 1mg