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Peanut Butter Cup Cupcakes

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I’m guessing you figured that Peanut Butter Love Week wouldn’t be complete without at least one cupcake recipe. I’ve whipped up an insanely rich and delicious cupcake recipe that is bursting with the peanut buttery goodness we all adore.

You’ve heard me reminisce about my father and brother and our mutual love of candy in several posts. Jared and I prefer our candy on the fruity side of the spectrum; Starbursts, Gummi Bears, and Hi-Chews. My dad is definitely more of the chocolate lover with a list of favorites that most certainly contain Reese Peanut Butter Cups, especially of the Easter egg variety. He claims they’re better than the traditional cups, and I must say that happen to wholeheartedly agree. Along with Snickers, he was and still is quite fond of placing (hiding) his Reese Easter Eggs in the freezer. He says they’re better frozen, I think he’s sneaky…little does he know everyone has been on to his game for a very long time.

I have made Peanut Butter Cup Cupcakes before, but this time I they are so much better! The frosting had the perfect balance of sweet and salty and the baked in Mini Reese Cup was a little surprise of pure peanut butter bliss.

Just a fair warning to all you cake mix haters out there…I used my favorite doctored up cake mix for this recipe, but you can certainly use this as a framework and make adjustments according to whatever floats your boat.

Peanut Butter Cup Cupcakes


For the Cupcakes

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
  • 24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

For the Peanut Butter Buttercream Frosting

  • 3 sticks unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 tablespoons vanilla extract
  • 1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted
  • 6-8 tablespoons heavy cream (if using milk, amount will be less)


For the Cupcakes

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. Press one frozen Reese’s Miniature into the center of each cupcake.
  5. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay – you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Peanut Butter Buttercream Frosting

  1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
  3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.


  • Frosting was piped onto cupcakes using the large round tip.
  • Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days.
All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Wednesday 22nd of September 2021

Hi! QUESTION: Can you make these in advance, freeze them and then take them out and frost before a party to save on party prep time or is freezing the entire cupcake a big fat NO-NO?

Also I love all of your baked goods I've made over the last 10 years, so thank you very much for that! :)


Wednesday 22nd of September 2021

Callan- Thanks so much for the sweet words! You should be good to freeze the cupcakes and then frost the cupcakes the day you serve them! -Jamie


Monday 24th of August 2020

Can I make this as a cake? I’ve always made these as cupcakes, which are fantastic! Was wondering baking times and temp? Thanks! 


Monday 31st of August 2020

Hello! I haven't attempted making this recipe into a cake, so I am not sure of the result. If you happen to give it a try, I'd love to know how it turned out. Thanks so much for stopping by. -Jamie


Monday 24th of September 2018

I have made this at least three times and every time it comes out sooooo good. That frosting is so addicting 


Wednesday 3rd of October 2018

So happy to hear you enjoyed the cupcakes, Heather! Thanks so much for stopping by and leaving your feedback! -Jamie

Corinne Clover

Sunday 1st of July 2018

How long should I cook these as jumbo cupcakes?


Friday 10th of August 2018

Hello! I haven't attempted this recipe as jumbo cupcakes, so I am not sure on the exact time. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie


Thursday 21st of December 2017

I want to make this as a cake. Can you tell me how long to bake this using 2 9inch pans 


Friday 22nd of December 2017

Stacy- I would start checkin it around 25 minutes. Happy Holidays to you and yours! -Jamie

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