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Reese's Peanut Butter Cupcakes - stuffed with Reese's Peanut Butter Cups and topped with a peanut butter frosting. the-girl-who-ate-everything.com

Reese's Peanut Butter Cupcakes

These Reese's Peanut Butter Cupcakes are stuffed with Reese's Peanut Butter Cups and topped with a creamy peanut butter frosting and even more peanut butter cups!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 16 cupcakes


  • Cupcakes:
  • 1 (15.25 ounce) chocolate cake mix
  • 2 eggs
  • 1 cup sour cream
  • ½ cup milk
  • cup vegetable oil
  • 32-40 Reese's mini peanut butter cups , unwrapped
  • Peanut Butter Frosting:
  • 1/2 cup unsalted butter
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk (or more as needed)


  1. Preheat oven to 350 degrees and line cupcake pan with paper liners.
  2. For the cupcakes: Combine the cake mix, eggs, sour cream, milk, and vegetable oil in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
  3. Fill cupcake liners halfway full and press one peanut butter cup into the center of each. Depending on your cupcake pan it could make about 16-20 cupcakes. Bake for 15-18 minutes or until done. Cool.
  4. For the Frosting: In a mixing bowl, cream butter and peanut butter until fluffy. Add the powdered sugar, vanilla, and milk and continue creaming until well blended. Blend on low speed until moistened. Beat at high speed until frosting is fluffy adding more milk if needed.
  5. Pipe frosting onto cupcakes. I used a wilton 2D tip. Garnish with the remaining peanut butter cups chopped.

Recipe Notes

Source: slightly adapted from Cincy Shopper
If you're feeling extra fancy drizzle some melted peanut butter and melted chocolate (chocolate chips melted with 1 tablespoon butter or 1 teaspoon vegetable oil).