Peanut Butter Ball Cupcakes with Peanut Butter Frosting (what a mouthful!) are definitely the cupcake of all cupcakes. To see my all-time top 17 cupcake recipes, head over to my Best Cupcake Recipes.
When it comes to cupcakes, I have many favorites. But when I have to list my very favorite, these Peanut Butter Ball Cupcakes win every time.
When you bite into one of these babies, a tasty surprise is waiting for you. It’s a peanut butter ball – cooked right into the middle of these cupcakes. And I can’t say enough about the light and fluffy peanut butter icing.
This treat is a marriage of peanut butter and chocolate that I can’t resist.
When it comes to choosing between baking cupcakes or a multi-layer cake, cupcakes always win. They bake in their own little liner so you don’t have to grease or flour the pans.
Plus, everyone gets their own dessert. When I have a large crowd to feed, it’s so much easier to hand out cupcakes.
This is one of my most requested cupcake recipes. After one bite, you will see why!
Whenever I make these, I get so many compliments and even more requests for the recipe. These cupcakes are definitely the cupcake of all cupcakes.
Peanut Butter Ball Cupcakes with Peanut Butter Icing
I highly recommend reading through the entire recipe first to make sure you have all the ingredients on hand. Relax, its easy peasy! Makes 24 regular size cupcakes.
I use a pastry bag to frost these because they are so pretty when you pipe the frosting.
I’ve learned that the more you practice with a pastry bag, the better you get. So maybe one day I will be really good!). I hope!
Peanut Butter Balls
First, you make the peanut butter balls. In a mixer, mix together peanut butter, powdered sugar, butter, and vanilla. Make sure the butter is at room temperature.
Form the peanut butter mixture into 24 one inch balls. I just eyeball it. They don’t have to be perfect.
Place the peanut butter balls on a baking sheet and put in the freezer.
Make the Cupcakes
Preheat the oven to 350º F. Place 24 cupcake liners in regular size cupcake tins.
I used a Duncan Hines Devil’s Food cake mix to make these cupcakes. I did add the ingredients the Duncan Hines mix calls for in the recipe below.
Follow the directions on the Devil’s Food cake mix to make the batter.
Place one large spoonful of batter in each cupcake liner – just enough to cover the bottom. Grab the peanut butter balls from the freezer and place the peanut butter balls on top of the batter.
Finish filling the cupcake liners with batter – until 3/4 full.
Bake for 19-22 minutes or until tops of cupcakes spring back when lightly touched. Let cool completely on wire racks. I let them cool for 10 minutes in the tins on the racks. Then I remove the cupcakes from the tins and cool completely on the wire racks.
Peanut Butter Buttercream Frosting
In a mixing bowl, combine peanut butter, butter, and vanilla. Beat until creamy and well combined. Add the powdered sugar one cup at a time, beating after each addition. Add the heavy whipping cream and beat until light and fluffy, about 2-3 minutes.
I use a star tip to pipe the frosting onto the cupcakes. Here is a great tutorial on how to frost cupcakes.
How to Store Peanut Butter Ball Cupcakes
These cupcakes are perfectly fine stored on the countertop for a day or two. I use a covered cupcake holder that my mom gave me to store the cupcakes. It’s an oldie but goodie and I like that it’s deep so the top doesn’t smash the frosting.
If it’s really hot, I’ll stick the cupcakes in the fridge. Cupcakes are best eaten within 3-4 days of baking.
Peanut Butter Ball Cupcakes
Peanut Butter Ball Cupcakes have a nice surprise inside - a peanut butter ball! The peanut butter frosting is light and delicious.
Ingredients
Peanut Butter Balls
- 1 cup powdered sugar
- ¾ cup smooth peanut butter
- 4 Tablespoons unsalted butter, room temp.
- 1/2 teaspoon vanilla
Cupcakes
- 1 Duncan Hines Devils Food cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Frosting
- 1 cup unsalted butter, room temp.
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 4 cups powdered sugar
Instructions
Peanut Butter Balls
Mix all the peanut butter ball ingredients together (with mixer) until well mixed. Form into twenty-four 1” balls and place on a cookie sheet. Place in the freezer.
Cupcakes
Preheat oven to 350º F. Place cupcake liners in cupcake tins.
Follow directions on the back of the cake box. If you use a different brand, use the amount of water, oil, and eggs on the back of the cake mix box. Follow the baking directions on the package.
Place 1 large spoonful of batter into each liner (cover the bottom) and then place a peanut butter ball (from the freezer) on top of the batter. Add rest of the batter. Fill each liner to about ¾ full.
Place in the preheated oven.
Bake for 19-22 minutes. The cupcakes are done when pressed lightly and they spring back.
Let cool completely on wire racks.
Peanut Butter Buttercream Frosting
In mixing bowl combine butter, peanut butter and vanilla. Mix until smooth. Add the powdered sugar one cup at a time. Add the heavy whipping cream and beat for 2-3 minutes until light and fluffy. Frost cupcakes.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 379Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 51mgSodium 235mgCarbohydrates 44gFiber 1gSugar 33gProtein 5g
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