Reeses PB Cup Cupcakes w/ Peanut Butter Cream Cheese Frosting

Who doesn’t love peanut butter?  Well, I’m sure those with nut allergies aren’t fans but it seems like peanut butter is more-or-less a universal love.  My boyfriend, Jon, takes his love of peanut butter to a whole new level – I swear, you could feed him anything with peanut butter and he’d instantly love it.

It goes without saying that he absolutely loves these cupcakes – especially because he made up the recipe for the frosting himself.  I honestly debated creating a post just for the frosting but decided against it because it goes so perfectly with these cupcakes.  I warn you… These cupcakes are so good.  We’ve brought them to the office twice and both times, they were quickly gobbled up (and by “quickly,” I mean by 10AM!).

Let’s get baking!

Preheat your oven to 350 degrees (F) and line 2 cupcake pans with liners.

Start by preparing your cupcake mix according to the package directions (we used a store-bought white cake mix but if you want, you can of course make the cupcakes from scratch).  Fill your cupcake pans evenly.

Now, unwrap 24 (or 26 if you want to eat a couple :)) of those delicious mini pb cups.

Carefully place one peanut butter cup into each cupcake tin.

Tip:  The first time we made these, I pressed the peanut butter cup to the bottom and the cupcakes kind of had a crusty bottom and didn’t allow the cupcake liner to peel off cleanly.  The second time, I barely pressed it into the batter and they turned out much better!

Bake the cupcakes for 20 minutes (or until inserted toothpick comes out clean).

Meanwhile, let’s get started on the most addicting frosting.  Cream your room temperature butter and add the cream cheese.  Keep mixing until the mixture is creamy and you don’t see any little lumps.

Add the peanut butter, milk, and vanilla.  Once these are completely mixed in, slowly add the confectioner’s sugar (about 1/2 cup at a time) until you reach your desired consistency.

When your cupcakes are done baking, remove them from the oven and let them cool completely.  Don’t they look good?  You could almost eat them without the frosting… but then again, you wouldn’t know what you’re missing!

Once the cupcakes are cool to the touch, frost away!  If you eat more than one in one sitting, I won’t judge you ;).

Reeses PB Cup Cupcakes w/ Peanut Butter Cream Cheese Frosting

You Will Need (cupcakes)

  • batter for 2 dozen cupcakes (from prepared cake mix or from scratch)
  • 24 mini Reeses peanut butter cups

You Will Need (frosting)

  • 1/2 cup (1 stick) butter, room temperature
  • 4oz fat-free cream cheese, room temperature
  • 1/2 cup creamy peanut butter
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 4-5 cups confectioner’s sugar

What to Do

  1. Preheat oven to 350 degrees (F) and line 2 cupcake pans with liners.
  2. Prepare cupcake batter according to the package directions or from scratch.
  3. Fill cupcake pans evenly.
  4. Carefully place one peanut butter cup into each cupcake tin.
  5. Bake the cupcakes for 20 minutes (or until inserted toothpick comes out clean).
  6. Meanwhile, cream the room temperature butter and add the cream cheese.  Keep mixing until the mixture is creamy and you don’t see any little lumps.
  7. Add the peanut butter, milk, and vanilla.
  8.  Slowly add the confectioner’s sugar (about 1/2 cup at a time) until you reach your desired consistency.
  9. When the cupcakes are done baking, remove them from the oven and let them cool completely.
  10. Once the cupcakes are cool to the touch, frost away!
Advertisements

21 thoughts on “Reeses PB Cup Cupcakes w/ Peanut Butter Cream Cheese Frosting

    • Thank you – Your peanut butter cups look great too! I think peanut butter is pretty much a fail-proof ingredient (which is why I love cooking with it!) :).

  1. My daughter-in-law loves Reese’s..we try to keep them on-hand for her.However,I may be the only person who likes peanut butter and chocolate, but not together.
    I love the frosting recipe…and I am so glad to see someone else who touts homemade cakes! I refuse to read a recipe that starts out…”take one cake mix…” Homemade cake is almost as easy and so very much better than those from cake mix. Thank you!

    • Thanks, Tonette. The homemade peanut butter frosting is indeed delicious. I have to give all of the credit to my boyfriend, Jon, on that one. As for homemade vs. from scratch cakes, I agree that homemade is better but sometimes I cheat with a cake mix to save a little time :).

  2. Pingback: Jon’s Homemade Bacon Basil Pesto « Inspire & Indulge

  3. Wow Leah, I cannot believe I didn’t see these before. I love them!! I love how the Reese cup is in the cupcakes-perfect! Love peanut butter and chocolate! This is heaven in a cupcake liner!

  4. Pingback: Gorilla Poop (aka Chocolate Peanut Butter Oatmeal No-Bake Cookies) « Inspire & Indulge

  5. Pingback: Caramel Marshmallow Party Popcorn! « Inspire & Indulge

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: