Peanut Butter Chip Cupcakes (Sprinkles Copycat Recipe)

Some of us have a local bakery we have easily become frequent customers at over the years. Sure, we like to bake from scratch at home, but sometimes you want someone else to do the work. Am I right? Or, am I right? ??‍? Among the many places my sister and I have come to frequently visit over the years, I’m proud to say one of our favorite sweet indulgences is Sprinkles Cupcakes ?.

We aren’t really sure when it started, but it became somewhat of a tradition (and, let’s be honest…no one is mad about it at all! ?). Whether we decide to walk over to the store and wait in line patiently for our sugar fix, or visit one of the cupcake ATM’s after a late night of fun with friends and family, it’s one of our favorite things to do.

So many flavors that Sprinkles offers ends up in the rotation. We love them all. But, one always seems to be selected over the rest. If you know us at all, then this won’t shock you. Drumroll please…yep…you nailed it…the Peanut Butter Chip Cupcake. ??

This past year I decided to generously gift myself one of Candace Nelson’s cookbooks (bless you Amazon Prime ??) which features some of Sprinkles Cupcakes top fan favorite recipes. Needless to say, thrilled is quite an understatement when explaining the feelings about being able to make these delicious treats at home! Hell. Yes! ??

With that said, in honor of our upcoming birthday ?, as well as several other close friends and family members who happen to share a love of all things chocolate and peanut butter…today’s post features a copycat recipe from the Sprinkles Baking Book for none other than Peanut Butter Chip Cupcakes.

So, get out your stand mixer and baking pans, babes…these cupcakes are incredibly easy to make!

In under 30 minutes you will be in peanut butter + chocolate heaven. No doubt!

You are so welcome! ?

What You Need

Peanut Butter Chip Cupcakes

1-1/2 cups all purpose flour

1-1/2 tsps baking powder

1/2 tsp fine sea salt (Candace’s recipe called for 1/4, but I love a good kick of salt – feel free to go with the original amount if you prefer)

3/4 cup buttermilk

1-1/2 tsp pure vanilla extract

1.2 cup unsalted butter, room temperature

3/4 cup packed dark brown sugar

2/3 cup unsalted natural creamy peanut butter (I used the Natural Creamy Jif, but feel free to go with a brand you like), well stirred

2 large eggs

3/4 cup semisweet chocolate chips (we always opt for Ghirardelli baking chocolate chips)

Peanut Butter Frosting

3/4 cup unsalted butter, room temperature

3/4 cup cup unsalted natural creamy peanut butter (again…I used the Natural Creamy Jif, but feel free to go with a brand you like), well stirred

1/4 tsp fine sea salt

1-1/2 cups powdered sugar, sifted

1 Tbsp whole milk

Other supplies…

Chocolate Sprinkles (for topping)

Brown Parchment Baking Cups/Liners

12-Cup Non-Stick Muffin Pan (Chicago Metallic is what Candace suggests, but you can use something else if you prefer. Go with non-stick and aluminium if possible.)

Sprinkles Baking Book (optional – if you want to purchase yourself, and get in on other AMAZING recipes!)

Step by Step

1. MAKE CUPCAKES: Preheat oven to 350 degrees.
2. Line your 12-Cup Non-Stick Muffin Pan with Brown Parchment Baking Cups/Liners and set aside.
3. In a medium bowl, combine the flour, baking powder and salt. Set aside.
4. In a small bowl, combine your buttermilk and vanilla. Whisk together. Set aside.
5. In the bowl of a stand mixer using the paddle attachment, cream together your butter, brown sugar and peanut butter until light and fluffy (2-3 minutes) on medium-high speed. Reduce speed to medium-low and slowly add in your eggs one at a time. Beat until creamy (about 1 minute).
6. Slowly add in half of the flour mixture, followed by the buttermilk mixture, then remaining flour mixture. Beat until blended, then stir/fold in your chocolate chips.
7. Divide your batter evenly among the liners. Fill each liner to the very top.
8. Bake cupcakes for 18 – 20 minutes, removing once the tops of the cupcakes are dry. Feel free to test with a toothpick in the center, looking for when it comes out clean.
9. Transfer pan to a cooling rack until completely cooled.
10. MAKE FROSTING: In the bowl of a stand mixer with paddle attachment, beat the butter, peanut butter and salt on medium-high speed until creamy and fluffy (1 – 2 minutes).
11. Reduce speed and gradually add in your powdered sugar, beating until incorporated.
12. Add in the milk and increase your speed and beat until frosting is light and fluffy.
13. FROST CUPCAKES: Frost each cupcake once cooled with a generous amount of peanut butter frosting. Roll in the chocolate sprinkles for topping.
14. ENJOY! 🙂

Note: Store in an airtight container with half slice of bread to keep soft and moist up to 2-3 days. Otherwise, store in refrigerator, removing and letting them come to room temperature before eating.

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