Satisfy your sweet tooth with these deliciously rich Weight Watchers Peanut Butter Cupcakes. These lightened-up treats are packed with peanut butter flavor but keep your points in check, making them the perfect indulgence for any occasion. Whether for a party, a snack, or dessert, these cupcakes deliver all the decadence without the guilt.

Ingredients

Makes 12 cupcakes

For the Cupcakes:

  • 1 cup all-purpose flour (or a 1:1 gluten-free baking flour if needed)
  • 1/2 cup powdered peanut butter (like PB2)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup granulated erythritol (or your preferred sugar substitute)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup plain non-fat Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract

For the Frosting:

  • 1/2 cup whipped cream cheese (light)
  • 2 tbsp powdered peanut butter (like PB2)
  • 1 tbsp powdered erythritol
  • 1 tbsp unsweetened almond milk
  • 1/4 tsp vanilla extract

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners or lightly spray with non-stick cooking spray.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, powdered peanut butter, baking powder, baking soda, salt, and erythritol.

Step 3: Combine the Wet Ingredients

  1. In a separate large mixing bowl, whisk together the almond milk, Greek yogurt, egg, and vanilla extract until smooth.

Step 4: Make the Batter

  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as this can make the cupcakes dense.

Step 5: Bake the Cupcakes

  1. Divide the batter evenly among the prepared cupcake liners. Each liner should be about 2/3 full.
  2. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Prepare the Frosting

  1. In a small bowl, beat together the whipped cream cheese, powdered peanut butter, powdered erythritol, almond milk, and vanilla extract until smooth and creamy.
  2. Chill the frosting for about 10 minutes for easier spreading.

Step 7: Frost the Cupcakes

  1. Once the cupcakes are completely cool, spread or pipe the frosting evenly over the tops.
  2. Garnish with a small sprinkle of powdered peanut butter or a tiny drizzle of sugar-free chocolate syrup (optional).

Nutritional Information (Per Cupcake)

  • Calories: 95
  • Protein: 4g
  • Fat: 2g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 2g
  • Net Carbs: 9g

Weight Watchers SmartPoints

Each cupcake is approximately 3 SmartPoints, depending on the brands of ingredients used. Adjust frosting portions or omit garnishes to reduce points further.

Why You’ll Love This Recipe

  1. Low in Points: A guilt-free dessert perfect for any time of day.
  2. High in Protein: Thanks to Greek yogurt and powdered peanut butter, these cupcakes help you stay fuller longer.
  3. Customizable: Adjust toppings or mix-ins like sugar-free chocolate chips or a dollop of sugar-free jam for variety.
  4. Perfect Texture: Moist, fluffy, and peanut buttery with just the right balance of sweetness.

Tips for Success

  1. Room-Temperature Ingredients: Ensure the egg and yogurt are at room temperature for smoother batter.
  2. Don’t Overbake: Check the cupcakes at the 18-minute mark to avoid dryness.
  3. Chill the Frosting: Letting the frosting chill before applying makes it easier to spread and gives it a firmer texture.
  4. Use Powdered Sweetener: Powdered erythritol blends seamlessly into the frosting without graininess.

Storage and Freezing Instructions

  1. Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
  2. Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature and frost before serving.

Flavor Variations

  1. Chocolate Peanut Butter Cupcakes: Add 1 tbsp of unsweetened cocoa powder to the batter for a chocolate twist.
  2. Banana Peanut Butter Cupcakes: Mix in 1/4 cup mashed banana (adjust points accordingly).
  3. Jelly Swirl: Add a swirl of sugar-free jam to the batter for a PB&J-inspired treat.
  4. Nut-Free Option: Use sunflower seed butter powder instead of peanut butter powder.

Conclusion

These WW Peanut Butter Cupcakes are a delightful way to indulge your peanut butter cravings without straying from your goals. Light, fluffy, and perfectly portioned, they’re a fantastic option for dessert, snack time, or even special occasions. Easy to make, low in points, and packed with flavor, this recipe is sure to become a go-to favorite in your Weight Watchers repertoire. Enjoy!