Peanut Butter Cupcakes with PB Caramel Frosting

Peanut Butter Cupcakes with PB Caramel Frosting Submitted by Lynda M.
Peanut Butter Cupcakes with PB Caramel Frosting Submitted by Lynda M.
Candy bar taste in a cupcake featuring the fabulous combination of peanut butter, chocolate and caramel - yummy!




1 box yellow cake mix
½ cup smooth peanut butter
½ cup butter, softened
4 eggs
½ cup vanilla greek yogurt
1 teaspoon. vanilla extract
⅔ cup buttermilk

1 cup butter, softened
⅔ cup smooth peanut butter
¼ cup caramel sauce
1 teaspoon. vanilla extract
6 cups powdered sugar
1-3 T heavy cream

Hot Fudge Sauce
Mini Pretzels

Nutritional information

No nutrition information available


Preheat oven to 325 degrees and line muffin pans with 24 cupcake liners. In a large mixing bowl beat peanut butter and butter together until smooth. Add eggs one at a time. Add vanilla extract and buttermilk. Add your cake mix and then the greek yogurt. Mix until combined. Fill cupcake liners ⅔ full (I use a large cookie scoop). Bake for 16-20 minutes or until toothpick inserted comes out clean. Cool on a wire rack.

For the frosting - beat the butter and peanut butter until smooth. Add the caramel sauce and vanilla. Slowly add the powdered sugar one cup at a time and mix for 2-3 minutes. Add heavy cream if needed until you get to your desired consistency.

For garnish, heat Hot Fudge Sauce in a squeeze bottle for 30 seconds. Let it cool a few minutes and then drizzle over frosting. Top with a mini pretzel.