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Peanut Butter Cup Cupcakes – Gluten Free

Peanut Butter Cup Cupcakes are another dessert recipe that uses my favourite flavour combination.  These gluten free cupcakes are a decadent blend of chocolate and peanut butter.

The cake and the frosting are loaded with Reese’s Peanut Butter Cups.

This gluten free dessert recipe yields 15 cupcakes.

The homemade cream cheese and peanut butter frosting really adds to the flavour of this cupcake.

Enjoy every bite of this light, decadent treat!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Peanut Butter Cup Cupcakes I dumped a Gluten Free Betty Crocker Devil’s Food Cake mix, almond milk, vegetable oil and some large eggs into a large mixing bowl.

Then I used an electric hand mixer on low speed to beat the ingredients until they were combined.

Then I switched to medium speed and beat the batter for 2 more minutes.

After that I chopped up some Reese’s Peanut Butter Cups.

I folded the cut up Peanut Butter Cups into the batter.

Once the bits of Peanut Butter Cup were well incorporated I lined a muffin tin with paper liners.

Then I filled each liner almost to the top.

I placed the muffin pan in a preheated 400F oven for 10 minutes and then reduced heat to 350F for 6 – 8 more minutes, or until a toothpick inserted in center came out clean.

After removing the Peanut Butter Cup Cupcakes from the oven I allowed them to cool in the pan for about 10 minutes.

Then I flipped them on their sides to finish cooling, or you could transfer them to a cooling rack to cool completely.

While the cupcakes were cooling I beat together some icing sugar and dairy free cream cheese.  I used Tofutti brand.

Then I added in some peanut butter and a bit of Cool Whip.

I used the electric hand mixer again to beat in these ingredients.

Then I chopped up more Reese’s Peanut Butter Cups.

I folded the pieces into the prepared frosting.

Once the cupcakes were completely cooled I decorated them with the peanut butter frosting.

I cut some more Reese’s Peanut Butter Cups into quarters to be the garnish on each cupcake.

Peanut Butter Cup Cupcakes are a great choice to satisfy your peanut butter and chocolate cravings.

I am sure these cupcakes will be a hit with everyone in your home.

Any leftover frosting makes a great dip for animal crackers!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Cakes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Peanut Butter Cup Cupcakes:

  • 425g Gluten Free Betty Crocker Devil’s Food Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs, large
  • 1 cup almond milk
  • 12 Reese’s Peanut Butter Cups (Divided)
    After Baking:
  • 3 cups icing sugar
  • 1/3 cup peanut butter
  • 4 oz dairy free cream cheese (I used Tofutti brand)
  • 500g  Cool Whip (half of large tub)

How to Make Peanut Butter Cup Cupcakes:

  1. Preheat oven to 400F.
  2. Put cupcake liners into the muffin tins.
  3. With an electric hand mixer beat the cake mix, oil, eggs, and almond milk on low speed until combined.
  4. Beat on medium speed for about 2 minutes.
  5. Chop up 5 of the Reese’s Peanut Butter Cups and fold them into the batter.
  6. Fill each cupcake liner 3/4 full.
  7. Place the muffin pans in the preheated 400F oven for 10 minutes and then reduce heat to 350F for 6 – 8 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and allow to cool in the pan for about 10 minutes.
  9. Transfer the cupcakes to a cooling rack or flip them on their sides to finish cooling.
  10. While cupcakes are cooling beat the icing sugar and cream cheese with an electric hand mixer.
  11. Add the peanut butter and the Cool Whip and beat until combined.
  12. Chop up 3 Reese’s Peanut Butter Cups and fold them into the frosting.
  13. Once cupcakes completely cooled use the frosting to decorate.
  14. Cut 4 Reese’s Peanut Butter Cups into quarters and add them to the top of each cupcake as a garnish.
  15. Serve and Enjoy!

Peanut Butter Cup Cupcakes are another dessert recipe that uses my favourite flavour combination.  These gluten free cupcakes are a decadent blend of chocolate and peanut butter.

FAQS:

What should I serve with peanut butter cup cupcakes?

Peanut butter cup cupcakes sound delicious! To complement the flavors of these cupcakes, here are some serving suggestions:

  1. Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits would be a great accompaniment. The natural sweetness of the fruits will contrast well with the rich flavor of the cupcakes.
  2. Dairy-Free Ice Cream: Serve the cupcakes with a scoop of dairy-free vanilla or chocolate ice cream. This will add a creamy and cool element to the dessert.
  3. Chocolate Sauce: Drizzle some gluten-free chocolate sauce over the cupcakes to enhance the chocolatey taste and add a touch of elegance.
  4. Whipped Coconut Cream: Instead of traditional whipped cream, try making whipped coconut cream. It’s a dairy-free alternative that is light and fluffy, making it an excellent pairing with the cupcakes.
  5. Coffee or Tea: A cup of coffee or tea would be a delightful beverage choice to complement the rich flavors of the cupcakes. Choose your favorite variety of coffee or tea for a perfect pairing.
  6. Nuts and Seeds: Sprinkle some chopped peanuts or other nuts on top of the cupcakes or serve them on the side for added crunch and texture.
  7. Fresh Berries: Plate the cupcakes with a side of fresh berries like strawberries, raspberries, or blueberries. They add a burst of color and freshness to the dessert.
  8. Peanut Butter Drizzle: If you want to double down on the peanut butter flavor, consider drizzling a little peanut butter on top of the cupcakes.

Remember to consider any dietary restrictions your guests may have, and always make sure the accompaniments are also gluten-free if you’re serving them together with gluten-free cupcakes. Enjoy your delicious peanut butter cup cupcakes!

How do I store peanut butter cup cupcakes?

To store peanut butter cup cupcakes properly and maintain their freshness, follow these steps:

  1. Let them cool completely: Allow the cupcakes to cool down completely after baking. This prevents condensation from forming inside the storage container.
  2. Choose an airtight container: Use an airtight container to store the cupcakes. This will help keep the cupcakes moist and prevent them from drying out or absorbing odors from the surrounding environment.
  3. Line the container: Line the bottom of the container with a layer of paper towels or parchment paper to absorb excess moisture.
  4. Layer the cupcakes: Place the cupcakes in the container in a single layer, if possible. If you need to stack them, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together.
  5. Refrigeration (optional): If your peanut butter cup cupcakes have perishable fillings or frosting, or if the weather is particularly warm, you may want to refrigerate them. However, refrigeration can potentially dry out the cupcakes, so it’s generally best to keep them at room temperature if possible.
  6. Room temperature storage: If the cupcakes don’t have perishable fillings or frosting, and the room is relatively cool and dry, you can store them at room temperature. They should stay fresh for a couple of days.
  7. Avoid direct sunlight and heat: Store the container of cupcakes in a cool, dry place away from direct sunlight and heat sources.

Keep in mind that the storage time will depend on the specific ingredients and the freshness of the cupcakes when you first baked them. It’s generally best to consume cupcakes within a few days for the best taste and texture.

Can I freeze peanut butter cup cupcakes?

Yes, you can freeze peanut butter cup cupcakes, but there are some important steps to follow to ensure they maintain their quality during freezing and thawing. Here’s a general guide on how to freeze them properly:

  1. Allow the cupcakes to cool completely: Before freezing, make sure the cupcakes have cooled down to room temperature. This prevents excess moisture from forming inside the container, which could lead to freezer burn.
  2. Wrap each cupcake individually: To protect the cupcakes and prevent them from sticking together, wrap each one tightly with plastic wrap or aluminum foil. You can also place them in airtight freezer bags.
  3. Use airtight containers: If you prefer, you can place the wrapped cupcakes in a single layer inside an airtight container. Be sure to leave some space at the top to allow for expansion during freezing.
  4. Label and date: Don’t forget to label the container or bags with the freezing date, so you can keep track of how long they have been in the freezer.
  5. Freeze promptly: Put the wrapped cupcakes in the freezer as soon as possible after baking and cooling.
  6. Thawing: When you’re ready to enjoy the cupcakes, remove them from the freezer and let them thaw at room temperature. It’s best to keep them wrapped while thawing to retain moisture. Avoid using a microwave for thawing, as it may cause the cupcakes to become soggy.

It’s important to note that while freezing can preserve the cupcakes for several months, the quality may slightly degrade over time. For the best taste and texture, it’s advisable to consume them within a few months of freezing.

Yield: 15

Peanut Butter Cup Cupcakes - Gluten Free

Peanut Butter Cup Cupcakes are another dessert recipe that uses my favourite flavour combination.  These gluten free cupcakes are a decadent blend of chocolate and peanut butter.

Peanut Butter Cup Cupcakes are another dessert recipe that uses my favourite flavour combination.  These gluten free cupcakes are a decadent blend of chocolate and peanut butter.

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 48 minutes

Ingredients

  • 425g Gluten Free Betty Crocker Devil's Food Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs, large
  • 1 cup almond milk
  • 12 Reese's Peanut Butter Cups (Divided)
  • After Baking:
  • 3 cups icing sugar
  • 1/3 cup peanut butter
  • 4 oz dairy free cream cheese (I used Tofutti brand)
  • 500g  Cool Whip (half of large tub)

Instructions

    1. Preheat oven to 400F.
    2. Put cupcake liners into the muffin tins.
    3. With an electric hand mixer beat the cake mix, oil, eggs, and almond milk on low speed until combined.
    4. Beat on medium speed for about 2 minutes.
    5. Chop up 5 of the Reese's Peanut Butter Cups and fold them into the batter.
    6. Fill each cupcake liner 3/4 full.
    7. Place the muffin pans in the preheated 400F oven for 10 minutes and then reduce heat to 350F for 6 - 8 minutes or until a toothpick inserted in the center comes out clean.
    8. Remove from oven and allow to cool in the pan for about 10 minutes.
    9. Transfer the cupcakes to a cooling rack or flip them on their sides to finish cooling.
    10. While cupcakes are cooling beat the icing sugar and cream cheese with an electric hand mixer.
    11. Add the peanut butter and the Cool Whip and beat until combined.
      Chop up 3 Reese's Peanut Butter Cups and fold them into the frosting.
    12. Once cupcakes completely cooled use the frosting to decorate.
    13. Cut 4 Reese's Peanut Butter Cups into quarters and add them to the top of each cupcake as a garnish.
    14. Serve and Enjoy!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 488Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 329mgCarbohydrates: 63gFiber: 1gSugar: 49gProtein: 6g
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