Sunday, August 8, 2010

Peanut Butter Perfection

This is probably my most requested cupcake. Eyes light up when I walk into the dance studio holding a tray of these babies. I've even had friends order them by the dozen for their own birthdays with no intention of sharing. These are spectacular. You'll see!

Make your standard-size chocolate or devil's food cupcakes (though you may also consider using a muffin pan so you get a bigger cupcake because these are THAT good!!)

For the Peanut Butter Creme filling:
1/2 cup creamy peanut butter
3 TBSP unsalted butter, softened
1 1/2 cups confectioner's sugar
4 TBSP milk
Mix the peanut butter and butter together with an electric mixer. Add the sugar gradually. The mix will be crumbly. Add milk one TBSP at a time and beat on medium until fluffy.

Using a pastry bag with a large star/round tip, poke the tip through the top of the cupcake and squeeze the filling in. You'll feel it bulk up and when it starts to come out the top where the tip is, it's enough.

For the Peanut Butter Buttercream Icing (Wilton's):
* 1/3 cup solid vegetable shortening (I use Crisco)
* 1/3 cup butter (I use salted)
* 3/4 cup peanut butter (sometimes I put in a full cup)
* 1 teaspoon pure vanilla extract (use a GOOD vanilla)
* 4 cups (approx. 1 lb.) confectioners' sugar, sifted
* 4-6 tablespoons milk (more milk = more of a whipped frosting)
Makes: About 3 cups

Instructions: Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

I used a large star tip (Wiltons 1M) to pipe the icing on the cupcakes -- it goes very quick and looks professionally done. The picture above was NOT done using a 1M... when I make my next batch of PB, I will take some new pictures.

For toppings, I've used: micro chocolate chips, chocolate sprinkles, chopped Reese's, brown sanding sugar, etc. These were made using a 1M and shows some of the toppings I use. (Yes, I know these are vanilla cupcakes...)

Note: I will often use the peanut butter buttercream frosting as the filling. If you find it easier to make only one recipe, go ahead and use the buttercream for both.


  1. Love the pb recipe. I've only ever used the Wilton recipe. They look yummy!

  2. Dumb question alert.....what is solid shortening? Is that like the Crisco in a tub? Thanks!

  3. Yes, it's Crisco. I'll make a note in the recipe!

  4. Once the cupcakes are filled and iced...Do you store them in the fridge or on the counter?

  5. Ashley - I am not a fan of refrigerated cupcakes and usually only refrigerate them if its exceptionally hot out or if I use a cream cheese frosting/filling. For the PB ones, I leave them under a cake dome or in a clamshell if they are to be eaten within a day or two. If they are going to last longer than that, refrigerate them and let them come to room temperature when ready to use.

  6. Lisa I just made these cupcakes. They are sooo delicious! My husband and his co-workers will be very happy. Thanks for the receipe!