Peanut Butter Cupcakes Recipe (Pakistan-Friendly, No Fancy Equipment Needed)

Peanut Butter Cupcakes Recipe (Pakistan-Friendly, No Fancy Equipment Needed)

Peanut butter cupcakes are soft, moist vanilla cupcakes made with natural peanut butter folded into the batter, then topped with a creamy peanut butter frosting. They're one of the easiest ways to turn a jar of peanut butter into a proper dessert — no stand mixer required, and every ingredient is available at a regular Pakistani grocery store or online.

This recipe makes 12 cupcakes, uses metric measurements throughout, and is written specifically for home baking in Pakistan — including oven temperature notes for people baking without a fan-assisted oven.

Why This Recipe Works

Most peanut butter cupcake recipes online are written for American pantries — cup measurements, brands you can't find here, and oven settings that don't translate well to local ovens. This version uses grams and millilitres, ingredients from any general store, and a natural, no-added-sugar peanut butter base so the sweetness comes from the frosting, not the cake itself. For background on why that ingredient choice matters, see our post on sugar-free, natural peanut butter.

Ingredients

For the cupcakes:

  • 150g all-purpose flour (maida)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 115g unsalted butter, softened
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 100g Dahab Foods Pure Creamy Peanut Butter
  • 1 tsp vanilla essence
  • 80ml milk, room temperature

For the peanut butter frosting:

Optional topping: crushed roasted peanuts, or a drizzle of melted crunchy peanut butter for texture.

Step-by-Step Instructions

1. Preheat and prep. Preheat your oven to 180°C (350°F) — if you're using a standard Pakistani gas oven without a fan, set it slightly higher, around 190°C, since these tend to run cooler than the dial suggests. Line a 12-cup muffin tray with paper liners.

2. Mix dry ingredients. Whisk together the flour, baking powder, and salt in a bowl. Set aside.

3. Cream butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy — about 2-3 minutes by hand mixer, or 5 minutes if mixing by hand with a whisk.

4. Add eggs and peanut butter. Beat in the eggs one at a time, then mix in the peanut butter and vanilla essence until fully combined and smooth.

5. Combine wet and dry. Add the flour mixture in two batches, alternating with the milk, mixing gently after each addition. Stop as soon as the batter is smooth — overmixing makes cupcakes dense.

6. Bake. Divide the batter evenly between the 12 liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool completely. Let the cupcakes cool in the tray for 5 minutes, then transfer to a wire rack. Cool fully before frosting — warm cupcakes will melt the frosting.

8. Make the frosting. Beat the peanut butter and butter together until smooth. Gradually add the icing sugar, beating until combined. Add milk one tablespoon at a time until you reach a spreadable, pipeable consistency. Add a pinch of salt to balance the sweetness.

9. Frost and finish. Pipe or spread the frosting onto the cooled cupcakes. Top with crushed peanuts or a light drizzle of crunchy peanut butter for added texture.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy for this recipe? Yes, for the cupcake batter — crunchy peanut butter works fine and adds a subtle texture. For the frosting, creamy is recommended so it pipes smoothly.

Can I make these cupcakes eggless? Yes — replace each egg with 60g plain yogurt or a mashed ripe banana. The texture will be slightly denser but still moist.

How long do peanut butter cupcakes stay fresh? Stored in an airtight container, they stay fresh for 3 days at room temperature, or up to a week refrigerated. Bring to room temperature before serving for the best texture.

Can I make mini cupcakes instead? Yes — use a mini muffin tray and reduce baking time to 10-12 minutes, checking with a toothpick from the 10-minute mark.

What's the best peanut butter to use for baking? A natural, no-added-sugar peanut butter gives you more control over the final sweetness of the recipe and avoids the overly processed taste some mainstream brands have. It also holds up better structurally in both the batter and the frosting.

More to Try

If cupcakes aren't quite what you're after, our classic peanut butter cookie recipe is a faster option using the same peanut butter base. You'll find more ideas on our recipes page, and the full range of peanut butter varieties used in this recipe is available in our peanut butter collection.

Made with Dahab Foods' natural, sugar-free peanut butter — ISO 22000 and Halal certified, available online across Pakistan.

Back to blog