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French Vanilla Cupcakes with Peaut Butter Buttercream Frosting


For the cupcakes:

  • 1 box French Vanilla cake mix I used Duncan Hines brand
  • 1 cup milk
  • 1/4 cup melted butter cooled slightly
  • 3 egg whites
  • 1 tsp CLEAR vanilla
  • Unwrapped Reese's Mini Peanut Butter Cups I used both the original and white chocolate varieties

For the Frosting:

  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 1 tsp CLEAR vanilla
  • 2-4 tbsp milk
  • 3-4 cups powdered sugar


  • Preheat oven to 350 degrees.
  • Line cupcake tin with cupcake liners.
  • Blend cake mix, milk, melted butter, egg whites, and vanilla in a large bowl at low speed until moistened for about 30 seconds.
  • Beat at medium speed for about 2 minutes.
  • Spoon batter into cupcake cups about 2/3 of the way.
  • Place a mini peanut butter cup in each cupcake and cover with additional batter.
  • Bake for 17-20 minutes, until done. Check on the lower end of time to see if they are done.
  • Remove from cupcake tin and let cool completely on a wire rack before frosting.

For the frosting:

  • Beat together the butter and peanut butter until light and fluffy.
  • Add the CLEAR vanilla and 1 tablespoon milk.
  • Add powdered sugar gradually(one cup at a time) until desired consistency is reached, adding more milk if needed. Beat until light and fluffy. I use about 3 tablespoons of milk to get the consistency I like.
  • Frost the cooled cupcakes as desired.

For the Garnish:

  • Chop up some of the mini peanut butter cups and place on top of frosted cupcakes, pressing slightly.