Reese's Peanut Butter Cupcakes with Allergy Friendly and Nut-FREE Alternatives Inside!

Updated: Oct 21


Alternative ingredients can be found at the end of the recipe's directions - scroll down to view. CONTACT US if you have any questions or suggestions!


  1. Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.

  2. In a medium-sized bowl or stand mixer, lightly beat the egg, butter, and sugar together until light and fluffy.

  3. Add milk, flour, vanilla, oil, and baking soda. Beat with an electric mixer or stand mixer for 2-minutes, until light and creamy.

  4. Add peanut butter and mix again.

  5. Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.

  6. Insert a mini Reese's mini cup at the center. Use a spoon to make sure the batter is covering the top of it.

  7. Bake for 22 minutes, or until it passes the toothpick test.

  8. Allow for the cupcakes to cool completely before decorating with the Chocolate Buttercream Frosting!


Instead of Reese's, opt-in for these chocolate cups:

Instead of peanut butter, opt-in for these buttery spreads:

Instead of buttercream frosting, opt-in for: