Reese’s Peanut Butter Cupcakes Recipe

I made Reeses Peanut Butter Cupcakes with a hidden candy center and an outrageously creamy peanut butter frosting piled with extra cups, and yes you need to see this.

I’m obsessed with these Reeses Peanut Butter Cupcakes. I love the way a soft cupcake hides a melted mini Reese’s inside so every bite spills peanut butter and chocolate.

Peanut Butter Cupcakes never felt this loud or this smart. I want frosting to be thick, sugar-sticky, and unapologetic.

But mainly I like the contrast, crumbly cake, gooey center, and crunchy bits on top. Makes me stop whatever I’m doing, dump my fork in, and not apologize for licking it clean.

Dessert joy. 1/2 cup creamy peanut butter, room temp.

12 mini Reese’s Peanut Butter Cups for stuffing (or 6 halved).

Ingredients

• All purpose flour: gives structure so cupcakes hold that candy center.
• Baking powder: makes them light and a little airy.
• Baking soda: helps rise and browns the edges nicely.
• Salt: balances sweetness and brings out peanut flavor.
• Unsalted butter (cupcake): adds richness and tender crumb.
• Creamy peanut butter (cupcake): basically the peanut punch you’re craving.
• Granulated sugar: sweetens and helps the tops caramelize.
• Eggs: bind everything together and add moisture.
• Vanilla extract (cupcake): subtle warmth that ties flavors.
• Buttermilk: keeps crumb soft and adds gentle tang.
• Mini Reese’s cups (filling): gooey peanut-chocolate surprise in the center.
• Unsalted butter (frosting): gives frosting a creamy base.
• Creamy peanut butter (frosting): bold peanut flavor and silky texture.
• Powdered sugar: sweetens and thickens that frosting just right.
• Heavy cream or milk: thins frosting so it pipes smoothly.
• Vanilla extract (frosting): brightens the sweet frosting notes.
• Pinch of salt (frosting): cuts sweetness, makes it taste real.
• Extra mini Reese’s (topping): cute garnish and extra chocolate crunch.
• Flaky sea salt (optional): classy finish, pops against sweet and peanut.

Ingredient Quantities

• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup creamy peanut butter, room temp
• 3/4 cup granulated sugar
• 2 large eggs, room temp
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 12 mini Reese’s Peanut Butter Cups for stuffing (or 6 regular, halved)
• 1/2 cup unsalted butter, softened, for frosting
• 1 cup creamy peanut butter for frosting
• 2 1/2 to 3 cups powdered sugar, sifted
• 2 to 3 tablespoons heavy cream or milk, to thin frosting as needed
• 1 teaspoon vanilla extract for frosting
• Pinch of salt
• Extra mini Reese’s Peanut Butter Cups for topping, chopped or whole
• Optional: flaky sea salt for sprinkling on top

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.

2. Whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl; set aside.

3. In a large bowl, cream 1/2 cup softened unsalted butter and 1/2 cup creamy peanut butter until smooth, then add 3/4 cup granulated sugar and beat until light and a little fluffy. Add 2 large eggs one at a time, scraping bowl between additions, then stir in 1 teaspoon vanilla extract.

4. Alternate adding the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined; don’t overmix or the cupcakes get tough.

5. Fill each cupcake liner about 2/3 full with batter, press a mini Reese’s Peanut Butter Cup into the center of each (use 12 mini cups or 6 regular cups halved), then cover lightly with a bit more batter so the peanut butter cup is enclosed.

6. Bake for 16 to 20 minutes or until a toothpick inserted into the cake part (not the candy) comes out clean or with a few crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the frosting, beat 1/2 cup softened unsalted butter and 1 cup creamy peanut butter until smooth. Add 1 teaspoon vanilla extract and a pinch of salt.

8. Gradually add 2 1/2 to 3 cups sifted powdered sugar, beating until thick and spreadable, then add 2 to 3 tablespoons heavy cream or milk as needed to reach a piping consistency; taste and adjust salt or sweetness if needed.

9. Pipe or spread the peanut butter frosting onto cooled cupcakes, top each with extra mini Reese’s Peanut Butter Cups, chopped or whole, and sprinkle optional flaky sea salt on top if you like a salty-sweet finish.

10. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temp before serving for best texture.

Equipment Needed

1. Oven (preheated to 350°F)
2. 12-cup muffin tin and paper liners or nonstick spray
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you dont have one)
5. Dry measuring cups and spoons plus a liquid measuring cup
6. Rubber spatula and wooden spoon for scraping and stirring
7. Cookie scoop or tablespoon for portioning batter
8. Wire cooling rack and a baking sheet to catch drips
9. Piping bag with tip or an offset spatula for frosting, plus a fine mesh sifter for powdered sugar

FAQ

Reese’s Peanut Butter Cupcakes Recipe Substitutions and Variations

• All purpose flour: Swap for 1 to 1 gluten free flour blend (measure cup for cup). It’ll change crumb a bit, can be slightly denser, so don’t overmix and add a tablespoon extra milk if batter seems too thick.
• Buttermilk: Use 1/2 cup regular milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes. Works almost the same, gives the tang and helps the baking soda react. If you’re out of milk use plain yogurt thinned with a little water.
• Creamy peanut butter (in batter or frosting): You can use natural peanut butter, but stir well because oil separates. If it’s runny chill it slightly before mixing. For a different flavor try almond butter, same amount, but cupcakes will be less sweet and a little earthier.
• Unsalted butter: Substitute equal parts margarine or plant based butter for a dairy free option. Flavor and texture are similar, though real butter gives a slightly richer taste. If using salted butter, reduce added pinch of salt.

Pro Tips

1. Chill the peanut butter cups before stuffing them into the batter. Cold candy is less likely to melt into the cupcake while baking so you actually get a gooey center not a chocolate soup. If your kitchen is warm, pop them in the freezer for 10 minutes.

2. Don’t overmix the batter once you add the flour. Mix just until you can’t see streaks of flour, otherwise the cupcakes get tough. A few little lumps are fine, you’ll still get a tender crumb.

3. Use room temp eggs and butter. They whip together better so the batter traps more air and the cupcakes rise lighter. If you forgot to take them out, warm eggs by setting the sealed carton in warm water for a few minutes, and microwave butter in 5 second bursts until slightly softened.

4. Taste-adjust the frosting. If it’s too sweet, add a pinch more salt or a splash of vanilla, if it’s too thick add a teaspoon of cream at a time until it pipes nicely. Pipe when the cupcakes are fully cooled, otherwise the frosting will melt and slide off.