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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Chocolate Cupcakes with Peanut Butter Buttercream

chocolate cupcakes with pb buttercreamYou know how sometimes you have a chocolate peanut butter dessert and it’s not at all what you wanted it to be? The chocolate is too bitter or sweet, the peanut butter is too sweet or salty, one flavor overpowers the other, or the whole thing is just too heavy and rich?

This is not one of those desserts.

This, my friends, is the most delicious combination of chocolate cupcakes and peanut butter frosting I’ve ever made. The cupcakes, originally from the Nestlé Very Best Baking blog, offer a tender texture and smooth chocolate flavor, while the frosting is just sweet, salty, and peanut buttery enough. If left to my own devices, I could have eaten the entire batch.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 2/3 cup unsweetened cocoa powder, sifted*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 8 tablespoons butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

*I actually use Nestlé baking cocoa and find that sifting it into the flour yields a more even texture, although the original recipe did not call for sifted cocoa. 

For the frosting

  • 12 tablespoons butter, softened
  • 1 1/4 cups creamy peanut butter
  • 2 1/4 cups powdered sugar
  • About 2 tablespoons milk

Preparation

Preheat oven to 350 degrees. Line two 12-count cupcake pans with paper liners; this recipe makes 24 cupcakes.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla extract.

Add flour mixture and milk in three alternate batches, beginning and ending with the flour and scraping the sides of your bowl well, beating until smooth.

Using a 2-inch cookie scoop, drop scoops of batter into cupcake wells.

Bake for 18-20 minutes, until a cake tester comes out clean. Remove from oven and immediately remove cupcakes from pans, cooling completely on a wire rack.

To make the frosting, beat butter and peanut butter on medium speed for about 3 minutes; mixture will be slightly lumpy. Scrape down the bowl and add powdered sugar, 1 cup at a time, beating well between each addition. Add 1 tablespoon milk, then beat for 1 minute; if frosting is too thick, add another 1 tablespoon milk to think it out and beat for another 2-3 minutes until very light and fluffy, scraping the bowl well a few times. You want a fluffy texture that will be easy to pipe.

Fit a large piping bag with the tip of your choice; I used a Wilton 1A, which requires a 14-inch pastry bag and large coupler set.

Pipe frosting onto cupcakes in generous swirls or blobs. Store at room temperature for up to 3 days.

Peanut Butter Cream Cheese Frosting

 

 

 

 

 

According to Wikipedia (truly an informational authority), peanut butter-type pastes have been around since the Aztecs. Peanut butter as we know it today was pioneered separately by Canadian Marcellus Gilmore Edson, who experimented with milling roasted peanuts between two heated surfaces until they became semi-liquid, and by Dr. John Harvey Kellogg, the Michigan physician and cereal magnate.

However it came to be, peanut butter is possibly my favorite food. I’m a Jif loyalist, too, so you’ll never find a jar of Skippy or Peter Pan anywhere in my kitchen. Peanut butter is an amazing ingredient for baking, and when combined with cream cheese, powdered sugar, and a bit of vanilla, it creates a smooth, creamy frosting that pairs well with many cakes. This recipe yields enough for 24 cupcakes.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 3 to 3 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation

In a mixing bowl, cream together peanut butter and cream cheese.

Gradually add powdered sugar and beat until smooth.

Beat in vanilla until incorporated.