Peanut Butter Cupcakes with Bourbon Honey Frosting

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Peanut butter cupcakes and bourbon honey frosting make for a GREAT combo. The nuttiness from the peanut butter with the vanilla sweetness from the bourbon honey just go so well together. The peanut butter cupcakes themselves are light, soft, and airy yet rich and dense.



For the cake

  • 1 box yellow cake mix
  • 3 eggs + 2 egg yolks, room temp
  • 1 cup whole milk
  • 1/3 cup melted butter, cooled
  • 3/4 cup smooth peanut butter
  • 1 tsp vanilla extract

For the frosting

  • 1 cup butter, softened
  • 1 lb powdered sugar, sifted
  • 3 Tbsp bourbon honey
  • 2 tsp vanilla extract
  • 2 tsp sea salt
  • 2-3 Tbsp heavy cream


For the cake

  1. Preheat oven to 350 degrees.  Line cupcake tin with cupcake liners and spray with nonstick cooking spray.
  2. Mix all ingredients on low speed until combined.
  3. Beat on medium speed for 2 minutes.
  4. Using an ice cream scoop or 1/4 cup measuring cup, scoop batter into cupcake tin.  There should be enough batter for ~20 cupcakes.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean.
  6. Cool for at least 1 hour before frosting.

For the frosting

  1. In a stand mixer or using a hand mixer, beat butter, vanilla, honey, and salt until evenly combined and whipped.
  2. Add 1/3-1/2 of powdered sugar and mix.  Go slow!  This will prevent a big mess.
  3. Add remaining sugar and mix until thoroughly combined.
  4. Mix in 2 Tbsp of heavy cream.  If you prefer thinner frosting, add another Tbsp of cream.

Assembling the cupcakes

  1. Once cupcakes have cooled, time to frost them!  Using a piping bag, spatula, or butter knife, evenly frost each cupcake.
  2. Drizzle the cupcakes with bourbon honey and sprinkle with sea salt.
  3. Enjoy!


  • Store cupcakes at room temperature in an air-tight container for up to 5 days.
  • Cupcakes will freeze well for 2 months.