Ingredients

The following ingredients have 26 Servings
  • 1 box Duncan Hines yellow cake mix
  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups creamy peanut butter
  • 1 cup butter (softened)
  • 4 cups powdered sugar
  • 1/3 cup honey
  • 3/4 cup honey roasted peanuts (coarsely crushed)

Instruction

  • Heat oven to 350 degrees.
  • In the bowl of a stand mixer, combine the yellow cake mix, peanut butter, honey, eggs and buttermilk. Beat until well combined, about 2 minutes.
  • Place cupcake wrappers in a cupcake pan and scoop the batter evenly into the wrappers, filling about 2/3 of the way full. (I did not want mine to overflow so actually made 26 cupcakes instead of 24.)
  • Bake at 350 degrees for 20 minutes, or until the top of the cupcake bounces back when you touch it.
  • While the cupcakes are baking, prepare the frosting. In the bowl of a stand mixer, whip the butter and peanut butter until it is creamy and fluffy. Add in the powdered sugar and honey. Beat on medium speed for about 2 minutes until the frosting is well-mixed. (This frosting will not get light and airy because there is no cream in it.)
  • Once the cupcakes are cooled, use an ice cream scoop to place a scoop of frosting on the top of each cupcake. Use a knife to gently spread the frosting out just a bit to the sides. Top with crushed honey roasted peanuts.