I have said it before and I will say it again, we love peanut butter! In all seriousness, we go through at least two jars a week in this house! If you love peanut butter, then you probably are a fan of nutter butter cookies as well. These nutter butter stuffed cupcakes are packed with peanut butter goodness, inside and out!

Peanut butter comes in many varieties these days, from smooth to chunky and even with extra flavors like chocolate. You also have the choice now of natural peanut butter which has less of the unhealthy stuff added in. We personally prefer the natural peanut butter for its health benefits, but when it comes to baking, it’s not the peanut butter for the job. For these nutter butter stuffed cupcakes, you need to stick with the regular, creamy kind. Nothing else will do!

For the cookies themselves, you could most certainly use the name brand nutter butter cookies. However, you will need to use round ones as the peanut shaped cookies would not fit. My store carries a store brand version that are round and just as yummy (cheaper too!) so that is what I use.

Making the Nutter Butter Cupcakes

Making the batter for this recipe is pretty straightforward. As with any cake, you want to avoid over mixing so that it does not become tough. “Creaming” or beating your eggs and sugar together adds air so it’s always a good place to start. Once your dry ingredients are added, this is when you want to ensure that you are mixing only until its just combined. You can always finish mixing by hand to help avoid over mixing too. Filling these cupcakes is also very easy. Just scoop in about a tablespoon of batter into the bottom of each cup and then top with a cookie.

All you need to do to finish them is top with about another tablespoon or two of batter. This batter makes enough for 12-16 cupcakes depending on how full you make them. I am usually making for a small crowd so I’m fine with making less (but bigger) cupcakes. Just keep an eye on them as they bake and adjust your cooking time accordingly. They are done when they have lightly browned and spring back when you gently touch them. You can also use the traditional toothpick check too. 😊

The Nutter Butter Frosting

If you do a search for peanut butter frosting, you’ll likely see quite a few choices. Most of them involve lots of sugar and/or cream. Sometimes when I feel that a cupcake is sweet enough on its own, I prefer to use a less sweet icing. You won’t believe how simple (and somewhat healthy) this one is! It is literally only two ingredients: Greek yogurt and peanut butter! The slight tang of the yogurt really helps to balance out the sweetness of the cupcake. The texture is light and fluffy and can easily be piped. It’s also great as a fruit dip too! Just be sure to use Greek yogurt because regular yogurt is not thick enough. And like the cake, you’ll need regular peanut butter here. Before using it on your cakes, it needs to set up in the fridge for at least an hour. Just look at how creamy!

These cupcakes will not disappoint when it comes to peanut butter flavor. They are moist and not overly sweet. And who can forget that scrumptious little cookie hiding inside? Your kids (and husband) will surely gobble these up!