Peanut butter buns

    50 min

    My son looooves these! I use smooth peanut butter in the mixture and the buttercream and top them with miniature Reese's Pieces®! You can also use a basic chocolate cupcake recipe and add the peanut butter, too. Can't fail to impress!


    Yorkshire, England, UK
    15 people made this

    Makes: 12 cupcakes or 24 buns

    • 175g (6 oz) golden caster sugar
    • 175g (6 oz) Stork® baking spread
    • 175g (6 oz) self raising flour
    • 3 medium eggs
    • 3 tablespoons cocoa powder (if making chocolate)
    • 2 tablespoons milk
    • 3 tablespoons smooth peanut butter
    • Buttercream
    • 280g (10 oz) icing sugar
    • 110g (4 oz) Stork® baking spread
    • 3 tablespoons smooth peanut butter
    • 2 tablespoons Carnation® caramel

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line a tin with 12 to 15 paper cupcake cases, or grease a bun tin for 24 buns.
    2. Cream Stork® and golden caster sugar together till light and fluffy. Gradually add the flour and eggs, alternating between each. If using the cocoa, add now, then stir in the milk and peanut butter. Divide the mixture between the cases.
    3. Bake for 25 minutes, or till a skewer inserted in the centre comes out clean. Allow to cool completely on a wire rack.
    4. Make up buttercream by adding all ingredients to one bowl and mix till smooth. Once cupcakes are completely cool, pipe buttercream on top and top with Reese's Pieces®.


    I have made them with and without cocoa powder and my son prefers them to have a chocolate feel but they taste nice both ways. You can use chunky peanut butter but they have a much heavier feel to them and are more grainy.

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