Red Velvet Peanut Butter Cupcakes

Red Velvet Peanut Butter Cupcakes

I’ve not eaten at all the cupcakeries in America (sadly). The many that I have had the pleasure to frequent and of all the flavors I’ve seen and tasted I have only ever seen the combination of red velvet and peanut butter in the UK (mainly at Harrods).

Red Velvet Peanut Butter Cupcakes

When I lived in Prague when I was a kid anything labelled “American” at the supermarket or in a restaurant had corn in it. The most American pizza topping I can think of is ham and pineapple, but 15 years ago in Eastern Europe the most American thing they could think of was corn. Strange huh?

Red Velvet Peanut Butter Cupcakes

It almost makes sense to me. Red velvet and peanut butter are pretty much American as apple pie but we (the Americans) wouldn’t really put them together. In Cupcakes at Carrington’s the main character, Georgie’s, favorite cupcake is red velvet topped with a nondescript butter cream frosting. In her honor I made a buttermilk red velvet cupcake topped with a peanut butter mascarpone frosting.

I added just a very small amount of peanut butter so as not to overpower the the flavor of the red velvet cupcake.

Red Velvet Peanut Butter Cupcakes

Yield: 6 cupcakes

Red Velvet Peanut Butter Cupcakes



100g plain flour

1 tbs cocoa powder

1/4 tsp salt

1/2 tsp baking powder

100g unsalted butter, softened

100g granulated sugar

1 large egg

1/2 tsp vanilla

150ml buttermilk

1/2 tsp vinegar

1/4 tsp baking soda

red gel color


200g mascarpone, at room temperature

1/4 cup marshmallow fluff

1 tbs creamy peanut butter

3/4 cup double cream


  1. Preheat the 350 F/180 C and line a muffin tin with paper liners. In a medium sized bowl mix whisk together the flour, cocoa powder, salt and baking powder. Set aside.
  2. In a large bowl beat together the butter and sugar for five minutes until light and fluffy. Add in the egg and then the vanilla.
  3. Add the buttermilk and flour mixture in two additions, alternating and beating in between each. Add in the red color until desired shade is achieved. Bake for 20-25 minutes until a tooth pick inserted comes out clean.
  4. Make the frosting. Whisk the double cream until stiff peaks form. In a seperate bowl beat together the peanut butter, mascarpone and fluff. Fold the peanut butter mixture into the cream until combined.
  5. Once the cupcakes are cool top with a swirl of frosting.


Omit the peanut butter for a more pure mascarpone frosting.

An American Cupcake in London original recipe

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