Peanut Butter Cup Cupcakes with Allergy Friendly and Nut-FREE Alternatives

Updated: Dec 1, 2021

Cupcakes:

1 Vital Farms egg
1 stick of butter, room temperature
1 cup of sugar
1/2 cup dairy-free milk
2 + ¼ cups unbleached all-purpose flour or 1 + ¼ cup all-purpose gluten-free flour and 1 cup oat flour
1 teaspoon vanilla extract
1 tablespoon of oil - we used sunflower oil
1 teaspoon baking soda
½ cup peanut butter
Mini Reese's Peanut Butter Cups, unwrapped

Alternative peanut-free ingredients can be found HERE. Feel free to customize based on your dietary restrictions and food allergies.

Frosting:

Cupcakes:

Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
In a medium-sized bowl or stand mixer with a paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.
Add the milk, flour, vanilla, oil, and baking soda and beat for 2-minutes, until light and creamy.
Add the peanut butter and mix again until combined.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Insert a mini peanut butter cup at the center. Use a spoon to make sure the batter is covering the top of it. Add extra batter if needed.
Bake for 22 minutes, or until it passes the toothpick test.
Allow for the cupcakes to cool completely before decorating with the Chocolate Frosting!

Frosting:

Add all the ingredients into a bowl and beat with a hand mixer or stand mixer with the whisk attachment until it gets light and fluffy (about 5 minutes at medium-high speed).
Fill your piping bag. Top the cupcakes, starting at the center and swirling around the cupcake until covered. For a video tutorial, watch here!

Instead of peanut butter cups, opt-in for these chocolate cups:

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

Instead of buttercream frosting, opt-in for:

amanda macgregor