Peanut butter lovers can unite over these Awesome Peanut Butter Sandwich Cookie Cupcakes! I got my inspiration to create these cupcakes from the ever popular Girl Scout Cookies. You know the Peanut Butter Sandwich cookies. They’ve always been one of my favorites.
So taking my cue from those cookies I created a peanut butter cupcake that’s filled with a fluffy peanut butter filling and topped with a silky smooth peanut butter Swiss meringue buttercream. And let’s not forget, the coveted peanut butter sandwich cookie to finish it off!
Peanut Butter Cupcakes
This is the same peanut butter cake recipe that I used for my Nutter Butter Layer Cake. That’s just another awesome peanut butter recipe you can try if you love these peanut butter cupcakes.
You should get about 28 cupcakes with this recipe. My favorite tool to use for dividing cupcake batter into their pans is a 3 tablespoon sized, spring loaded ice cream scoop.
Peanut Butter Cream Filling
Fair warning, you’ll want to eat this filling by the spoonful! It’s really that good. And best of all it’s easy to make and has a short list of ingredients.
- unsalted butter
- creamy peanut butter
- vanilla extract
- powdered sugar
Peanut Butter Swiss Meringue Buttercream
I thought that Swiss meringue buttercream couldn’t get any better. Well, just add some peanut butter to it and you’ll see why I call these Awesome Peanut Butter Sandwich Cookie Cupcakes.
Swiss meringue buttercream doesn’t have to be intimidating like I once thought it was. Check out these tips to achieve a silky smooth Swiss meringue buttercream every time!
- Always start with clean tools. Make sure your mixer bowl is super clean and grease free.
- Have two bowls ready to help measure your egg whites. Use one to crack each egg white in and the other to collect all of the (yolk free) egg whites. If a speck of yolk gets in the egg whites they will not whip up.
- Be sure to whisk your egg whites and sugar together well, or the egg whites might start to cook on their own.
- When cooking your egg whites over the double boiler, be sure the bottom of the mixer bowl does not touch the simmering water or your egg whites might start to cook by themselves.
- Cut your butter up in tablespoon sized pieces while it’s still cold and set it out on the counter until the butter reaches room temperature.
Plan It Out
Since this recipe has several parts to it, I like to plan it out so it’s not so overwhelming. Here’s what my schedule looked like:
- Day 1: Bake the cupcakes.
- Day 2: Make the filling, buttercream, assemble and serve.
Unassembled cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Assembled cupcakes can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 2 days. Bring cupcakes to room temperature before serving.
You May Also Like
- 2 12-cup and 1 6-cup cupcake pans
- Cupcake liners
- Stand mixer
- Candy thermometer
- Piping bag
- Ateco piping tip #827
- Peanut butter sandwich cookies
PEANUT BUTTER CAKE
- 2 ½ cups (12.5 ounces) all purpose flour
- 2 ¾ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature, about 68 degrees
- ¾ cup (5.25 ounces) granulated sugar
- ¾ cup (5.25 ounces) light brown sugar, loosely packed
- ¾ cup creamy peanut butter
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- ½ cup (4 fluid ounces) whole milk, at room temperature
- ¼ cup (2 fluid ounces) water
PEANUT BUTTER CREAM FILLING
- 12 tablespoons unsalted butter, at room temperature, about 68 degrees
- 2/3 cup creamy peanut butter
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (8 ounces) powdered sugar, sifted
SWISS MERINGUE PEANUT BUTTER BUTTERCREAM
- 1 cup egg whites
- 2 cups (14 ounces) granulated sugar
- 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
- 1 tablespoon vanilla extract
- 1 cup creamy peanut butter
PEANUT BUTTER CAKE
- Adjust one oven rack to the upper middle position and adjust the second oven rack to the lower middle position and heat oven to 350 degrees. Line 2 12-cup and 1 6-cup cupcake pans with cupcake liners and set aside.
- In a large bowl, add the flour, baking powder and salt and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and peanut butter until fluffy, about 5 minutes.
- Add sour cream and vanilla extract and mix until combined. Add the eggs one at a time mixing until just combined, scraping down the sides of the bowl as needed.
- In a 1 cup liquid measuring cup, combine the milk and water.
- Add half of the dry ingredients in to the mixer bowl with the butter mixture and mix until combined. Add the milk mixture and mix on low speed to combine. Add the remaining dry ingredients and mix on low speed until just combined. Using a rubber spatula, give the batter a few stirs by hand and divide among the prepared cupcake pans.
- Bake cakes for 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating the pans about halfway through baking.
- Let the cupcakes cool in their pan for 5 minutes on cooling racks. Then, invert cakes onto cooling rack to cool completely.
PEANUT BUTTER CREAM FILLING
- In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter, peanut butter, honey, vanilla and salt on low speed to combine. Add the powdered sugar a little at a time. Once all the powdered sugar has been incorporated, increase the mixer speed to medium speed and beat until the cream is light and airy, about 5 minutes, scraping down the sides of the bowl as needed.
PEANUT BUTTER SWISS MERINGUE BUTTERCREAM
- In the bowl of a stand mixer, add the egg whites and sugar whisking to combine. Fill a medium-sized saucepan with a few inches of water and bring to a simmer over medium-high heat. Place the mixer bowl with the egg white mixture on top, creating a double boiler. Be sure the bottom of the mixer bowl does not touch the water.
- Attach a candy thermometer to the bowl and bring mixture to 160 degrees, whisking occasionally. Once the mixture reaches 160 degrees, carefully attach it to the stand mixer.
- With the whisk attachment attached, beat the egg white mixture on high speed for 10 minutes until the mixture holds medium-stiff peaks. Scrape down the sides of the mixer bowl and attach the paddle attachment to the mixer.
- With the mixer on low speed, add the butter one tablespoon at a time, then add the vanilla extract. Add in the peanut butter and mix to combine. Once combined, increase the mixer speed to medium-high and beat until the buttercream is combined and smooth, about 3 minutes.
- With a small knife, cut a cone out of the middle section of each cupcake to make room for the Peanut Butter Filling. Cut the cone of cake and toss out, but save the flat circular top.
- Fill each cupcake with about 1/2 tablespoon of Peanut Butter Filling. Place the circular piece of cake on top.
- Fit a piping bag with piping tip #827 and fill the bag with Swiss Meringue Peanut Butter Buttercream. Pipe swirls on top of each cupcake, then place a peanut butter sandwich cookie on top of each cupcake.
Assembled cupcakes can be kept in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1172Total Fat: 76gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 39gCholesterol: 138mgSodium: 1059mgCarbohydrates: 110gFiber: 6gSugar: 64gProtein: 23g
*Nutrition information is an estimate and will vary.*