Make this delicious recipe for Reese’s Cupcakes for your next potluck or bake sale. They are loaded with peanut butter flavor! Reese’s is my favorite candy brand, and I love using their peanut butter cups and other candies in desserts. I use Reese’s pieces to garnish these fluffy cupcakes for a pop of color.
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When you bite into one of these cupcakes, you’re met with a rich and salty peanut butter filling, which pairs perfectly with the subtle peanut butter flavor of the cake. You’ll find that this dessert is not overly sweet, either!
If you like yummy cupcake recipes, you will love Nutella Stuffed Chocolate Cupcakes, Easy Poke Cupcakes and Dulce de Leche Cupcakes.
Why You’ll Love This Reese’s Cupcakes Recipe
- The ultimate peanut butter treat: This recipe is bursting with peanut butter flavor in every bite.
- From scratch recipe: The cupcakes and frosting are both homemade.
- Ready in 35 minutes: It takes just over half an hour to prepare and bake these delicious Reese’s cupcakes.
Ingredients
Here is everything you need for this peanut butter cupcake recipe. These are easy-to-find ingredients typically located in the baking and dairy sections of most grocery stores.
For the Reese's Cupcakes
- Butter: I use salted butter for these cupcakes. You can use unsalted and add a pinch of salt instead. Ensure it is softened before you mix it with the other ingredients.
- Sugar: I keep it simple with white granulated sugar. A sugar substitute like stevia would work as well, but it may slightly alter the taste.
- Eggs: The eggs are essential so the cupcakes hold their shape as they bake.
- Vanilla: I like pure vanilla extract because it highlights the flavor of the peanut butter so well.
- Milk: This adds fat and moisture to the cupcakes. I recommend that you use whole milk if possible.
- Peanut butter: Half of the peanut butter goes into the batter and the rest is used as a peanut butter filling for the cupcakes.
- Baking soda and baking powder: The baking soda helps the peanut butter cupcakes rise, while the baking powder keeps them light and fluffy.
- Flour: The flour provides structure to the cake batter. I used all-purpose flour.
For the Peanut Butter Frosting
- Powdered sugar: This is the perfect sweetener for frosting because it keeps its smooth texture.
- Butter: An essential ingredient in any homemade frosting because it adds a rich flavor and helps it set.
- Milk: I like to add a little bit of milk to get the perfect consistency.
- Peanut butter: You can’t have a luscious peanut butter frosting without peanut butter!
- Reese’s pieces: These peanut butter candies are my favorite garnish for these cupcakes because they add a little pop of color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Reese’s peanut butter cup cupcakes: Garnish the cupcakes with Reese’s peanut butter cups instead of Reese’s pieces.
- Peanut butter chocolate cupcakes: Add chocolate chips to the batter to make chocolate cupcakes with peanut butter filling.
- White chocolate peanut butter cupcakes: Stir white chocolate chips into the cupcake batter and garnish with white chocolate chips.
How to Make Reese’s Peanut Butter Cupcakes
Below you will find the directions for the peanut butter cupcake recipe as well as the peanut butter frosting. Preheat your oven to 350°F, and line a cupcake tin with liners to prevent sticking..
Step 1: Cream the butter and sugar. Add the butter and sugar to a large mixing bowl. Cream the butter and sugar with an electric mixer until the mixture is smooth.
Step 2: Add the eggs and vanilla. Whisk the eggs and vanilla into the butter and sugar mixture.
Step 3: Add the remaining wet ingredients. Mix in the milk and ½ cup of peanut butter.
Step 4: Incorporate the dry ingredients. Gradually mix in the baking soda and baking powder at low speed. Then, add the flour and stir until it is just combined.
Step 5: Bake and fill. Scoop the batter into each cupcake liner and bake. Cool the cupcakes slightly and then carefully cut a ¾ inch hole in the middle of each one. Fill the cupcakes with the remaining peanut butter and set them aside to finish cooling.
Step 6: Top with frosting. Add all of the frosting ingredients into a mixing bowl and whisk until the frosting is smooth. Transfer the frosting to a piping bag and frost the cupcakes. Top them with Reese’s pieces and enjoy.
⭐ Hint: Use a toothpick to check if the cupcakes are done. Insert it into the center of one of the cupcakes, and if it comes out clean, they’re ready!
If you love peanut butter recipes like these Reese's cupcakes, you may also enjoy my Reese’s Peanut Butter Pie and Reese's Brownies.
Storage Directions
- Storing: Store these Reese’s peanut butter cupcakes in an airtight container for up to 3 days at room temperature.
- Refrigeration: For a longer shelf life, keep them in the refrigerator for up to 1 week.
- Freezing: For best results, freeze the cupcakes without the filling or frosting. They will last for up to 2 months. Thaw them at room temperature and then decorate them.
Serving Suggestions
- More Reese’s: Serve these Reese's cupcakes alongside more Reese’s inspired desserts. Some of my favorites are Reese’s Peanut Butter Cup Stuffed Oreos and Reese’s Brownies.
- Soak the cake: Spoon Banana Syrup over the peanut butter cupcakes for a tasty treat.
- Have a drink: A hot cup of coffee with Pumpkin Spice Creamer or a cup of Spiked Dalgona Coffee would pair wonderfully with these Reese's cupcakes.
Recipe Tips
- Don’t overmix the batter: If you overmix the batter, it can cause the cupcakes to become dense. Only mix the ingredients until they are well combined.
- Use room temperature eggs: Room temperature ingredients mix better, so leave out your eggs for a few minutes before you add them.
- Gently make holes: It’s easy to tear the cupcakes, so use a piping tip or an apple corer to help hollow out the middle for the filling.
Recipe FAQs
Of course! Whip the cream and fold in the other ingredients for a fluffier peanut butter frosting.
Almond butter or cashew butter would work, but keep in mind that the flavor and consistency will be different.
More Delicious Peanut Butter Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Reese's Cupcakes
Equipment
- 12 count cupcake tin
- Frosting bag + star tip
Ingredients
For the Cupcakes
- ½ cup salted butter softened
- 1 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup creamy peanut butter divided
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
For the Frosting
- 2 ½ cups powdered sugar
- ½ cup unsalted butter softened
- 3 tablespoons whole milk
- ½ cup creamy peanut butter
- ½ cup Reese’s pieces crushed or uncrushed (optional)
Instructions
- Preheat your oven to 350°F and fill a cupcake pan with liners. Set the pan aside.
- Combine the salted butter and granulated sugar in a large mixing bowl. Using an electric hand mixer, cream the butter and sugar together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the eggs until they are thoroughly beaten and fully incorporated into the creamed sugar. Add the vanilla, milk, and ½ cup of peanut butter. Mix until combined.
- Reduce the speed of your mixer and gently whisk in the baking soda, baking powder, and flour. Make sure no clumps of dry flour remain in your cupcake batter.
- Divide the batter evenly among the 12 cupcake liners and bake for 20 minutes, or until you can cleanly remove a toothpick from your cupcakes.
- Remove the cupcakes from the oven and poke a hole in the middle of each cupcake that is about ¾ inch in diameter. Fill the holes with the other ½ cup of peanut butter.
- Allow your cupcakes to cool while you prepare the frosting by whisking together the powdered sugar, unsalted butter, milk, and peanut butter until smooth and creamy.
- Add your frosting to a piping bag and frost each cupcake however you’d like.
- Serve and enjoy!
Notes
- Don’t overmix the batter: If you overmix the batter, it can cause the cupcakes to become dense. Only mix the ingredients until they are well combined.
- Use room temperature eggs: Room temperature ingredients mix better, so leave out your eggs for a few minutes before you add them.
- Gently make holes: It’s easy to tear the cupcakes, so use a piping tip or an apple corer to help hollow out the middle for the filling.
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