Simply Brianna Joy

Frugal living tips from family to fun!

Autumn Peanut Butter Cup Cupcakes with Peanut Butter Buttercream Frosting

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Even though I don’t think I am ready for fall to be here, I love all the different seasons! One of the most beautiful times of year, is when the leaves start changing color, the air gets crisp….and who doesn’t love wearing a hoodie or cute vest?

This cupcake recipe is perfect for autumn! It has great colors(even though my camera really didn’t do it justice) and is comforting. These went super quick in my house! So let’s see if they are a hit in yours.


You’ll need:

  • 1 box of Duncan Hines Autumn Velvets cake mix and the ingredients to make it
  • 1 bag of peanut butter cup miniatures-unwrapped(I had some help unwrapping my peanut butter cups. Now that I think about, It almost seems they ate more than they unwrapped….)

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Preheat oven to 325F. Make the cake batter according to the box instructions. Using cupcake liners in your cupcake pan, fill each with 1 tbs of your choice of batter. I used my small batter scoop(which happens to be 1 tbs, what a coincidence hey?) and did brown first.


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Put one peanut butter cup into the middle of each tablespoon of batter in the pans. Press down slightly, but not so it’s completely covered. Cover the peanut butter cup with 1 tbs of the other color batter. Then I used a spoon to help nudge some of the batter over the peanut butter cup to cover it completely. My mix made 24 cupcakes perfectly!

Bake for 17-20 minutes. Check for doneness by inserting a toothpick next to the peanut butter cup at an angle. Try not to hit the peanut butter cup. If it comes out clean, they are done! Mine took exactly 17 minutes.


Let them cool in the pan for about 5 minutes, then remove them to a cooling rack. When they have completely cooled, you can start making the frosting.

Peanut butter buttercream frosting:

  • 1 stick of softened butter
  • 3/4 c creamy peanut butter
  • 2 c powdered sugar
  • 1/2 tsp vanilla
  • 5 tbs milk

Cream together butter and peanut butter using a paddle attachment on medium high. Slowly beat in powdered sugar. Once it is incorporated, turn that baby on high for 3 minutes. Make sure to scrape down the sides often during this whole process.


Next add the milk and vanilla. Beat slowly until it is well mixed in, then back to high for an additional 2 minutes. Again, scraping occasionally.


I’m not fancy, so I just put all the frosting into a plastic gallon bag, cut the corner and started squeezing. Some looked pretty good! Some…not so much. But they all tasted delicious!!


I was provided with Duncan Hines cake mix to create my recipe. All ideas and opinions are my own!

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