If you’re a peanut butter lover, prepare to have your taste buds tantalized by these irresistible Peanut Butter Cup Cheesecake Cupcakes! Imagine sinking your teeth into a creamy, dreamy cheesecake nestled atop a buttery graham cracker crust, all crowned with luscious whipped cream and chunks of your favorite mini peanut butter cups. These delightful treats are not only a feast for the eyes but also a perfect blend of flavors that will leave you craving more. Whether you’re planning a special occasion or just want to indulge yourself, this recipe is sure to impress. Ready to dive into the deliciousness? Let’s get started!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 mini peanut butter cups, chopped
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine crushed graham crackers, sugar, and melted butter. Mix until the crumbs are evenly moistened and press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to compact the crust firmly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add peanut butter and continue mixing until fully incorporated.
- Gradually add powdered sugar and vanilla extract to the cream cheese mixture. Beat until the filling is smooth and well combined, scraping down the sides of the bowl as needed.
- Fold in half of the chopped peanut butter cups into the cheesecake mixture, reserving the remaining half for topping.
- Carefully spoon the cheesecake mixture into the prepared cupcake liners, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let the cupcakes cool in the pan for 15 minutes at room temperature.
- Transfer the cupcakes to a wire rack and refrigerate for at least 2 hours to set completely.
- Before serving, top each cupcake with a dollop of whipped cream and sprinkle the remaining chopped peanut butter cups over the top.
- Serve chilled and enjoy your Peanut Butter Cup Cheesecake Cupcakes!
Tips
- Prep Ahead: To save time, you can prepare the graham cracker crust and cheesecake mixture a day in advance. Just refrigerate them separately until you’re ready to bake.
- Mixing Technique: When beating the cream cheese, make sure it’s softened to room temperature for a smooth texture. This will help avoid lumps in your cheesecake filling.
- Don’t Overbake: Keep an eye on your cupcakes while they bake. They should be set around the edges but still slightly jiggly in the center for that perfect cheesecake consistency.
- Cooling Time: Allow your cupcakes to cool in the pan before transferring them to a wire rack. This helps prevent them from cracking.
- Chill for Best Flavor: Refrigerating the cupcakes for at least 2 hours after baking enhances the flavor and allows them to set properly, making them easier to serve.
- Garnish Creatively: Feel free to get creative with your toppings! Consider adding chocolate drizzle or crushed nuts for an extra flair.
- Serving Tip: Serve these cupcakes chilled for the best experience, and don’t forget to keep any leftovers in the fridge!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 65mg
