Peanut Butter Cake Recipe & Fluffy PB Frosting

Recipes for Cute Cupcakes and Cakes Decorated with Reese's PB Cups

Sep 22, 2009
Donna Diegel

Hershey's Peanut Butter Kisses - Donna Diegel

Cute cupcakes decorated with Reese's Peanut Butter Cups and chopped peanuts. Easy recipe for peanut butter cake & frosting, is moist and delicious with a glass of milk!

Decorate this uber rich and moist peanut butter cake with fluffy peanut butter frosting and mini Reese's Peanut Butter Cups. Top these cute cupcakes with chopped peanuts and a drizzle of chocolate ganache, and watch the smiles appear!

Peanut Butter Cake Recipe

2 cups all-purpose unbleached white flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 large eggs
1 cup whole milk
Mini Reese's Peanut Butter Cups, or Hershey's Peanut Butter Kisses, optional
Chopped peanuts, optional

How To Make a Peanut Butter Cake

Preheat oven to 350 degrees F. Grease and flour two 9 X 2 inch round cake pans, tapping out excess flour. Likewise, grease and flour one 9 X 13 inch baking pan, or prepare 24-30 cupcake tins with paper liners. Set aside.
In a medium bowl, sift and combine all-purpose flour, baking powder and salt together, and set aside.
In a large mixing bowl with the mixer on medium speed, beat butter and sugar until creamy using the beater attachment. Scrape down sides of bowl.
Add peanut butter and vanilla and beat again. Add eggs one at a time, and beat until light and fluffy. Scrape bowl.
With mixer on low speed, add 1/2 the flour mixture and 1/2 the milk, and mix well. Add the remaining flour and milk and mix only until batter is nice and smooth with no lumps, being careful not to over mix.
Pour the batter into the prepared pans, or divide evenly between the cupcake tins, filling 3/4 full.
Bake round cake layers for 35-45 minutes, 9 X 13 - pan for 40-50 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20-30 minutes or until tops spring back when lightly touched. All ovens heat differently. Do not over bake.
Cool 9 X 13 - inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers 10 minutes before loosening, then remove them from the pans, and cool completely.
Makes one 9 X 13 inch cake, one thick 9 inch double layer round cake, or 24 - 30 cupcakes depending on the size.
Cover and refrigerate any leftovers.

Peanut Butter Frosting Recipe

1/4 cup butter, softened
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 1/2 cups confectioners' (powdered) sugar
3 Tablespoons milk, more or less

How To Make Peanut Butter Frosting

Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened butter and peanut butter together on medium speed until creamy. Add vanilla and salt and beat again.
Add confectioners' sugar 1/2 cup at a time and beat after each addition. Scrape down the sides of the bowl as needed. Beat until smooth and fluffy and lump-free.
Turn mixer to low, and add milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
Decorate cakes and cupcake with Reese's PB Cups, Hershey's Peanut Butter Kisses, or chopped peanuts as desired.

How To Decorate Cute Peanut Butter Cupcakes

Spread the frosting over the tops of the cupcakes as desired, maybe with a slight twist of the wrist to form a swirl. Decorate with Reese's Peanut Butter Cups!
Or, place the peanut butter frosting in a large pastry bag fitted with a large star tip.
Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round circular motion, finally swirling the frosting into a peak.
Sprinkle tops with chopped peanuts if desired.

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