Old-Fashioned Vanilla Cupcakes with Peanut Butter Frosting

old-fashioned-cupcakes-with-pb-frostingThis recipe is slightly adapted from Trisha Yearwood’s on the Food Network site. While it yields a delicious treat, I must say that the cupcake is much sturdier than I expected it to be. It’s almost like a pound cake cupcake, so if I ever make these again, I’ll probably pair them with a different frosting.

The frosting, however, is absolutely delicious. I tweaked mine to add more milk and vanilla for a fluffier, creamier texture than the original. I also want to note that the original said it yielded 12 cupcakes, but it really makes 24, so you’ll have plenty to share.

Old Fashioned Vanilla Cupcakes

Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each.

Add flour mixture and milk in alternatively in three batches, beginning and ending with the flour. Add vanilla and beat until combined.

Using a 2-inch cookie scoop, drop scoops of batter in cupcake wells, filling about 3/4 full.

Bake for 16-20 minutes, until a cake tester comes out clean. Remove from oven and place cupcakes on a wire rack to cool completely before frosting.

Peanut Butter Frosting

Ingredients

  • 8 tablespoons butter, softened
  • 1 cup peanut butter
  • 3 cups confectioner’s sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Preparation

In a mixing bowl, beat butter and peanut butter on medium speed for about 3 minutes.

Add 1 1/2 cups powdered sugar, vanilla, and 1/4 cup milk; beat on medium speed until well-combined, about 3-4 minutes.

Add remaining powdered sugar and beat for another 1-2 minutes, then slowly add remaining milk, about 1 tablespoon at a time, until the frosting is a smooth, spreadable consistency.

Using a 1-inch cookie scoop, drop scoops of frosting onto cupcakes; spread with an offset spatula.

Store cupcakes in an airtight container at room temperature for up to 2 days.

 

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