Vanilla Peanut Butter Cup Cupcakes
These Vanilla Peanut Butter Cup Cupcakes start with a cake mix and turn out to be one of the easiest dessert recipes to dress up with a little candy inside and out. The soft vanilla cake and creamy frosting make a fun treat without baking from scratch.
Vanilla cupcakes with peanut butter frosting have a sweet surprise tucked inside every cupcake. It’s a simple touch that makes them feel a little extra special without adding much effort, which is perfect when you need an easy treat for a party, potluck, or just because you’re craving something sweet.
Vanilla Peanut Butter Cup Cupcakes were my youngest daughter’s birthday dessert when she turned 22, and we were both on college schedules. She was home for spring break, but I still had classes that day. We had brunch out, dinner after classes, and then cupcakes at home. Her only dessert request was “something with peanut butter,” and I think I managed that!
She’s not a typical birthday cake girl, so over the years, she’s also asked for my Easy No Bake Peanut Butter Bars Recipe and Chocolate Cake Mix Donuts. Her favorite, though, is this Raspberry Cream Cheese Danish Braid, which has made more than one birthday appearance!
Vanilla Peanut Butter Cup Cupcakes
French vanilla cake mix gives these cupcakes their vanilla flavor, while milk, melted butter, egg whites, and vanilla extract complete the batter. It’s the same idea I use in my Jazzed Up White Cake. A mini peanut butter cup goes into each cupcake before baking, so there’s chocolate in the center as well as on top.
The homemade buttercream combines creamy peanut butter with butter, powdered sugar, vanilla, and milk. It’s thick enough to pipe but can also be spread onto the cooled cupcakes. Finish with chopped peanut butter cups, using milk chocolate, white chocolate, or a mix of both.
Timesaving Tips and Variations
A little prep before mixing the batter makes these cupcakes easier to put together. You can also change the candy or decoration to suit what you have. Here are a few tips to help along the way.
- Unwrap the candy first. Set aside the whole peanut butter cups for the centers, then chop extra candy for the topping.
- Skip the piping bag. Spread the frosting with a butter knife or small spatula, then add the chopped candy.
- Make the frosting while the cupcakes cool. Have the butter softened before you begin so it’s ready to mix.
- Swap the peanut butter buttercream for The Best Cream Cheese Frosting if you enjoy a little tang with your chocolate and peanut butter.
These cupcakes are easy to customize, so don’t be afraid to make them your own. Whether you stick with the original recipe or try a few swaps, they’re sure to disappear fast once they’re on the dessert table.
More Easy Dessert Recipes
A boxed cake mix comes in handy for more than cupcakes. I use it for cookies and cobblers, too. These recipes are worth keeping in mind when you want something sweet without a long ingredient list.
- 3 Ingredient Slow Cooker Cherry Cobbler
- Crockpot Strawberry Cake Mix Brownies
- Unicorn Strawberry Cake Mix Cookies
- Chocolate Cake Mix Snickerdoodles
- Easy Red Velvet Crinkle Cookies
Keep a box of cake mix in the pantry, and you’ll always be just a few ingredients away from an easy homemade treat.
Frequently Asked Questions
No, not for this recipe. You will use the ingredients and directions in the recipe card below. The milk, melted butter, egg whites, and vanilla are mixed with the dry cake mix. You won’t need to add the oil, water, or other ingredients called for on the box.
For these cupcakes, I recommend storing them in an airtight container in the refrigerator for up to three days. Let them sit at room temperature briefly before serving so the cake and buttercream can soften.
Yes, you can freeze the unfrosted cupcakes for up to three months. Let them cool completely, then wrap individually and place in a freezer-safe bag or airtight container. Thaw them while still wrapped, then add the frosting and toppings before serving.
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Essential Kitchen Tools Needed
Basic baking equipment is all you need for this recipe. These are a few of my favorites that I love to use.
Amazon Basics Nonstick Muffin Pan, Set of 2, Sturdy, Oven Safe, Bakes Evenly, Easy to Clean, 12 Cups, Gray, 13.9×10.55×1.22
OXO Good Grips Large Cookie Scoop, Multicolor, LargeBright Rainbow Cupcake Liners Colorful Standard Baking Cups 400pcsPyrex Essentials (3-Piece) Glass Mixing Bowls Set for Prepping and BakingHamilton Beach 6-Speed Electric Hand Mixer With Easy Clean BeatersHeavy-Duty Cooling Racks for Cooking Baking, 3-Tier Cooling Wire Rack
Ingredients Needed to Make Vanilla Peanut Butter Cup Cupcakes
Most of the ingredients for these cupcakes are basic baking staples. The full measurements for the cupcakes and frosting are in the recipe card below.
- French Vanilla Cake Mix: Gives the cupcakes their vanilla flavor without measuring the dry ingredients separately.
- Milk: Adds moisture to the batter and adjusts the frosting’s consistency.
- Butter: Used melted in the batter and softened in the frosting.
- Egg Whites: Provide structure while keeping the cake light in color.
- Clear Vanilla Extract: Adds vanilla flavor without changing the color of the cake or frosting.
- Peanut Butter Cups: Form the candy centers and chopped topping.
- Creamy Peanut Butter: Gives the buttercream its peanut butter flavor and smooth texture.
- Powdered Sugar: Sweetens and thickens the frosting.
Once you’ve gathered everything, you’re just a few simple steps away from a batch of cupcakes filled with chocolate and peanut butter goodness.
How to Make Vanilla Peanut Butter Cup Cupcakes
Preheat the oven to 350°F and line a muffin pan with cupcake liners. Chop a few of the candy cups into rough pieces for garnishing the cupcakes; set aside. In a large bowl, beat the cake mix, milk, melted butter, egg whites, and vanilla until combined.
Divide the batter among the liners, adding a peanut butter cup inside each, top each with remaining batter. Bake for 17–20 minutes, then cool completely.
Beat the butter and peanut butter until fluffy. Add vanilla, powdered sugar, and milk to make the frosting.
Frost the cupcakes and top with chopped peanut butter cups and enjoy! Store leftovers in a covered container in the refrigerator.
Serve these cupcakes with a scoop of Reese’s Peanut Butter Cup Ice Cream for even more chocolate and peanut butter, or keep it classic with No Churn Vanilla Bean Ice Cream.
Vanilla Peanut Butter Cup Cupcakes
Equipment
Ingredients
For the cupcakes:
- 1 (25.25 ounce) box French Vanilla cake mix (I used Duncan Hines brand)
- 1 cup milk
- ¼ cup melted butter, cooled slightly
- 3 egg whites
- 1 teaspoon CLEAR Vanilla extract
- Unwrapped Reese’s Mini Peanut Butter Cups (I used both the original and white chocolate varieties)
For the Frosting:
- ½ cup butter softened
- ½ cup peanut butter
- 1 teaspoon CLEAR vanilla extract
- 2 – 4 tablespoons milk
- 3 – 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper cupcake liners. Remove the wrappers from the peanut butter cups.
- In a large bowl, combine the *dry cake mix, milk, melted and slightly cooled butter, egg whites, and ** clear vanilla. Beat on low speed for about 30 seconds, until moistened, then on medium speed for 2 minutes.
- Spoon some batter into each liner. Place a peanut butter cup in the center and cover with additional batter, keeping the final fill level about two-thirds full.
- Bake for 17–20 minutes. Check for doneness by inserting a toothpick into the cake beside the candy center; it should come out clean or with a few moist crumbs.
- Remove the cupcakes from the pan and transfer to a wire rack. Let cool completely before frosting.
- For the frosting, beat the softened butter and creamy peanut butter until light and fluffy.
- Add the vanilla and 1 tablespoon of milk. Gradually beat in the powdered sugar, one cup at a time, adding more milk as needed until the frosting reaches your desired consistency. Beat until light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes. Top with chopped peanut butter cups, pressing them gently into the frosting.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
2026 Alphabet Challenge – “V”
We’re up to the letter “V” in the 2026 Alphabet Challenge. Can you believe it? I need to start thinking of what to make for the rest of the year! Check out what everyone else has to share today, then come back and take a peek at the 2025 challenge and the 2024 Alphabet Collection for more recipes from past rounds.
Enjoy!
It sounds like she had a great birthday, and the cupcakes sound fantastic.
Thanks for stopping by Heidi! She did enjoy her day and the cupcakes.
These will be a huge hit in our house, Lisa, Thanks.
Cupcakes are always better than birthday cake, in my opinion! No messy slicing and they come in their own neat little package for hand-held eating ease. Your delightful filled cupcakes surely hit the peanut butter spot, Lisa!
Love the surprise Reese’s Mini Peanut Butter Cup in each vanilla cupcake. And more peanut butter in the frosting – now that is simply too tempting.
Yum! I love making cupcakes. I will have to try this soon.
Wow! These look fabulous! B.O.B. Bob would gobble these right up!!!
I love the hints of peanut butter and candy in these! I love that it’s enhancing the vanilla rather than being all peanut butter. For a cake, that’s how I like it.