National Peanut Butter Lovers Month

National Peanut Butter Lovers Month

Who loves peanut butter?

If you didn’t wave your hand in the air, perhaps you should move on and skip today’s post. We are about to go all out with our love of peanut butter. Have you seen Maddox’s Halloween costume this year? That’s right, he picked Cap’n Crunch because of his love for Peanut Butter Crunch – something that is a bit of a family thing.

In our house, peanut butter is great on toast, makes the best protein shakes, and even makes a great snack with crackers and raisins. We probably should buy stock in a peanut butter company for as much as we use in a month. And we aren’t ashamed of it at all. Peanut butter tastes great and is versatile to cook or bake with.

Peanut Butter Cup Cupcakes

Yep, you read that right. After all, chocolate and peanut butter go together SO well, don’t they? This recipe is one I helped Autumn create when we still lived in Seattle. She participated in Cupcake Camp in the kids division and won with this little treat that she’s agreed to share with you!


Peanut Butter Cup Cupcakes
Serves: 24
A delicious peanut butter cake with a special treat in each cupcake
  • 2 cups brown sugar
  • ½ cup butter
  • 1½ cups Creamy Peanut Butter
  • 2 eggs
  • 1½ cups milk
  • 2 tsp vanilla
  • 2½-3 cups flour
  • 3 teaspoons baking powder
  • 24 mini peanut butter cups
  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with liners and a mini peanut butter cup in each.
  3. In large bowl, mix sugar, butter, and peanut butter until fluffy. Beat in eggs. Stir in vanilla. Add dry ingredients and combine well then gradually add milk.
  4. Bake 15 minutes and let cool before decorating.



We usually top these with a PB-chocolate butter cream and then top with crushed up PB cups but you can go with your gut on this one. White chocolate buttercream is also quite tasty on top.

Peanut Butter Cup Cupcake

Bonus: Our Special Peanut Sauce

Okay, it’s probably not that special or that big of a secret. Still, we enjoy drizzling this sauce over pretty much anything we make on the grill. From broccoli to chicken, this works. I don’t have specific quantities because we just mix and match as we see fit – really, it depends on who is making it. Autumn goes heavy on the garlic, Maddox light on the soy sauce, so we advise you to experiment.

  • Peanut Butter (1/4 to 1/2 cup)
  • Coconut Oil (a few TBSPs will do)
  • Garlic, Honey, and Soy Sauce to taste

We put everything in a microwaveable dish, heat it up for about 15-20 seconds, mix it well and serve. EASY PEASY!