Peanut butter lovers, these mini cupcakes were made for you. A soft, moist peanut butter cake base topped with creamy peanut butter frosting and finished with a drizzle that makes them look like they came straight from a pastry shop. The mini size means you can enjoy one — or three — without the commitment of a full-sized cupcake, which honestly makes them perfect for parties, bake sales, or just stashing in the fridge for whenever a peanut butter craving strikes. They’re sweet, rich, and completely irresistible.
- Swap: Use powdered peanut butter in the frosting to get the same great flavor with significantly less fat.
- Make-ahead: Bake the cupcake bases up to 2 days ahead and store unfrosted; add frosting and drizzle the day of serving.
- Storage: Refrigerate frosted cupcakes in an airtight container for up to 4 days; bring to room temperature before eating.
- Variation: Press a small piece of dark chocolate or a mini peanut butter cup into the top of each cupcake before baking for a hidden center.
- Serving: Arrange on a cake stand with a glass of cold milk — the combination is classic and completely satisfying.
Ok yes, I know I know.. I like to make a lot of “mini” things. 😉 But I just love being able to pop 1 or 2 in your mouth and feel no guilt. Mini muffins and mini cupcakes make for mini points used, and that’s a win win in my books! 🙂 These 1 point mini peanut butter cupcakes are so yummy and peanut butter lovers will thank me. They just require a few simple ingredients and I am all about simple! 🙂
Mini peanut butter cupcakes with peanut butter drizzle
Ingredients
- 2/3 cup white cake mix such as Betty Crocker
- 1 T unsweetened applesauce
- 1 egg white
- 1/4 cup water
- 2 snack size Reese peanut butter cups
- 2 T vanilla icing, I use Betty Crocker
- 1/2 T peanut butter melted for drizzle
Instructions
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Preheat oven to 350F
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Stir together cake mix, applesauce, egg white and water.
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Cut up your snack size peanut butter cups into small pieces and add to mix.
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Divide into a sprayed mini muffin tin. Yields 18 mini cupcakes.
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Bake in oven for 10 minutes. Let cool then pipe with a little icing. Microwave your peanut butter for about 30 seconds, stir then again in microwave for 30 seconds. It should be melted, if not repeat one more time. Drizzle cupcakes using a spoon, 1 cupcake is 1 points plus 🙂
