Peanut Butter JellyMan

Makes 12 Super Rich Peanut Butter Cupcakes


For the cupcakes

  • 75g unsalted butter
  • 130g smooth peanut butter
  • 190g soft brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g self-raising flour

For the peanut butter buttercream

  • 300g unsalted butter
  • 120g smooth peanut butter
  • 540g icing sugar
  • 4 tbsp whole milk



  1. For the cupcakes, heat the oven to 180 degrees C and line a 12 hole muffin tin with cupcake liners
  2. Cream together the butter, peanut butter and sugar until smooth, light and fluffy. Add the eggs one at a time, beating well in-between additions. Add the vanilla extract and beat for another minute
  3. Sift and add a the flour in three additions, folding in the last addition. Fill the cupcake liners with the mixture and bake in the oven for 20 minutes or until a skewer inserted into the middle of one comes out clean
  4. When the cakes are out the oven and cooling, make the peanut butter buttercream by beating the butter (room temperature) and peanut butter together until light and fluffy
  5. Sift the icing sugar into a large bowl and and add to the butter in two stages, beating well between each
  6. Pour in the milk and beat for a further 3-5 minutes. Decorate the cupcakes with the icing and a peanut butter cup to finish



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