Peanut Butter Cream Filled Cupcakes
If you’ve ever bitten into a cupcake and discovered a surprise filling inside, you know how magical that moment feels. These Peanut Butter Cream Filled Cupcakes deliver exactly that—soft, fluffy cake on the outside and a rich, creamy peanut butter center hidden inside.
They’re indulgent but balanced, sweet but not overwhelming, and perfect for birthdays, celebrations, bake sales, or just treating yourself. The creamy peanut butter filling contrasts beautifully with the tender cupcake base, and when topped with a silky frosting, they become completely irresistible.
Let’s bake something special.
Why You’ll Love These Cupcakes
- Surprise creamy peanut butter center
- Soft, moist cupcake texture
- Perfect sweet-and-salty balance
- Ideal for parties and gatherings
- Easy to customize
- Freezer-friendly
They taste like a peanut butter candy bar turned into a bakery-style cupcake.
Ingredients
This recipe makes 12 standard cupcakes.
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup sour cream
For the Peanut Butter Cream Filling:
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons softened butter
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
For the Frosting (Chocolate or Vanilla Option):
Chocolate Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla
OR
Peanut Butter Frosting:
- ½ cup unsalted butter
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Add dry ingredients in batches, alternating with milk and sour cream. Begin and end with dry ingredients.
Mix just until combined—do not overmix.
Step 3: Bake the Cupcakes
Divide the batter evenly among the liners, filling about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before filling.
Step 4: Prepare the Peanut Butter Cream Filling
In a bowl, beat together peanut butter, softened butter, powdered sugar, vanilla, and milk.
The filling should be thick but pipeable. Add milk gradually to adjust consistency.
It should resemble a creamy frosting texture—smooth and fluffy.
Step 5: Core the Cupcakes
Once cooled, use a cupcake corer, small knife, or spoon to remove a small center portion from each cupcake.
Don’t cut all the way to the bottom—just create a pocket in the center.
Save the little cake tops if you’d like to place them back over the filling.
Step 6: Fill the Cupcakes
Transfer the peanut butter cream to a piping bag (or use a spoon).
Pipe filling into each cupcake cavity until slightly mounded.
You can replace a small piece of cake on top if desired, but it’s not necessary if frosting will cover it.
Step 7: Make the Frosting
For chocolate frosting, beat butter until smooth, then add powdered sugar and cocoa. Add milk gradually and mix until fluffy.
For peanut butter frosting, beat butter and peanut butter together first, then add powdered sugar and milk until smooth and creamy.
Frost each cupcake generously using a piping bag or spatula.
Step 8: Decorate (Optional but Fun)
- Drizzle melted chocolate on top
- Add chopped peanuts
- Sprinkle mini chocolate chips
- Dust lightly with cocoa powder
- Top with a peanut butter cup piece
These small details elevate them from homemade to bakery-worthy.
Texture & Flavor Breakdown
- Cupcake: Soft, moist, tender crumb
- Filling: Creamy, rich, nutty sweetness
- Frosting: Smooth, fluffy, and decadent
Each bite starts soft, then surprises you with a creamy peanut butter center.
Pro Tips for Perfect Results
- Use room-temperature ingredients for smooth mixing.
- Don’t overbake—dry cupcakes won’t feel luxurious.
- Let cupcakes cool completely before filling.
- Use a piping bag for cleaner filling and frosting.
- Chill slightly before serving for a firmer filling texture.
Flavor Variations
1. Chocolate Cupcake Base
Replace ¼ cup flour with cocoa powder for a chocolate cupcake version.
2. Peanut Butter & Jelly
Add a small spoonful of jam along with the peanut butter filling.
3. Salted Peanut Butter
Add a pinch of flaky sea salt inside the filling.
4. Banana Peanut Butter
Mix mashed banana into the cupcake batter.
5. Double Peanut Butter
Use peanut butter frosting and drizzle with melted peanut butter on top.
Storage Tips
- Room Temperature: 1–2 days in airtight container.
- Refrigerator: Up to 5 days. Bring to room temp before serving.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Fill and frost after thawing.
Common Mistakes to Avoid
Overmixing batter: Leads to dense cupcakes.
Overfilling liners: Causes overflow.
Filling warm cupcakes: Melts the filling.
Too much milk in filling: Makes it runny.
Measure carefully and keep it simple.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but stir thoroughly first. If very oily, reduce added milk slightly.
Can I make mini cupcakes?
Yes! Bake 10–12 minutes and fill using a smaller piping tip.
Can I reduce the sugar?
You can slightly reduce sugar in frosting, but the filling relies on powdered sugar for structure.
Do they need refrigeration?
If using butter-based frosting, they’re fine at room temperature for a day but last longer refrigerated.
Final Thoughts
Peanut Butter Cream Filled Cupcakes are rich, comforting, and full of delightful surprises. The hidden peanut butter center makes them feel special and indulgent without being complicated to make.
They’re perfect for celebrations, gifting, or satisfying a serious peanut butter craving.
