Reese's Cupcakes
These Reese’s Cupcakes are a peanut butter lover’s dream! After baking to perfection, the cupcakes are filled with creamy peanut butter and then topped with peanut butter frosting.
Servings: 12 cupcakes
Calories: 633kcal
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.
Nutrition
Calories: 633kcal | Carbohydrates: 70g | Protein: 13g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 320mg | Potassium: 282mg | Fiber: 2g | Sugar: 50g | Vitamin A: 563IU | Calcium: 78mg | Iron: 2mg