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peanut butter cupcakes

Peanut Butter Cupcakes

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Calling all peanut butter fans! This cupcake is great as-is but check out our peanut butter and chocolate variation - it's sure to impress!

Total time:  50 S
Servings:  26
Calories:  140


  • 1/2 cup butter softened
  • 1/4 cup peanut butter
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tsp. vanilla extract
  • 1 cup low-fat milk
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 1/2 cups sifted all-purpose flour

Nutritional Information

  • Serving Size: 1 cupcake
  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 30mg
  • Sodium: 150mg
  • Carbohydrates: 22g
  • Fiber: 0g
  • Sugar: 13g
  • Protein: 3g


  1. Preheat oven to 375ᵒ.
  2. Line muffin tin with paper liners. 
  3. Add butter, peanut butter, eggs, sugars, vanilla and milk to WildSide+ jar and secure lid. 
  4. Blend on a Low speed for 10 seconds. 
  5. Add dry ingredients and secure lid. 
  6. Blend on a Low speed for 20-30 seconds until dry ingredients are mixed.  
  7. Spoon 3 tbsp. of peanut butter batter into prepared muffin cups.
  8. Bake for 15-18 minutes. Repeat step 6 with remaining batter.

Try these with our Peanut Butter & Chocolate Frosting or Whipped Chocolate Ganache.


To make peanut butter chocolate cupcakes, melt and cool 3 oz semi-sweet chocolate chips and follow these steps after making the peanut butter batter:

  1. Pour half of batter into a separate bowl.
  2. Add melted chocolate to batter in jar and secure lid.
  3. Blend on a Low speed for 10 seconds or until chocolate is mixed with batter.
  4. Spoon 1.5 tbsp of peanut butter batter into prepared muffin cups. Top with 1.5 tbsp of chocolate peanut butter batter.

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