This 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.
amy bakes in the 'burgh 