Peanut Butter Cupcakes with Vanilla Frosting
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
12
- For Cupcakes
- 1 ¾ cups cake flour (not self-rising)
- 1 ¼ cups unbleached all-purpose flour
- 2 cups granulated sugar
- 1 Tbsp Baking powder
- ¾ tsp salt
- 1 cup unsalted butter (cut into small cubes)
- 4 large eggs
- 1 cup Whole milk
- 1 tsp pure vanilla extract
- 24 mini peanut butter cups
- For Vanilla Buttercream Frosting
- 2 cups unsalted butter (softened)
- 7 cups powdered sugar
- ¼ tsp salt
- 2 tsps milk
- 2 tsps pure vanilla extract
- In Addition
- rainbow sprinkle (if desired)
Preparation steps
1.
For Cupcakes:
2.
Preheat oven to 325º F / 160º C. Line two standard 12 hole cupcake/muffin pans with paper liners. Place one mini peanut butter cup into each paper liner; set aside.
3.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
4.
In a small bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts; beat until ingredients are incorporated.
5.
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 15 to 20 minutes.
6.
Transfer cupcakes to a wire rack to cool completely before frosting.
7.
For Vanilla Buttercream Frosting:
8.
In a bowl combine butter, sugar and salt. Beat until blended.
9.
Add the milk and vanilla and beat for an additional 3 to 5 minutes, or until smooth and creamy.
10.
Pipe or spoon frosting over cooled cupcakes and sprinkle with rainbow sprinkles. Serve.
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