It seems like forever since I last made cupcakes.
And since I still want to use the vanilla bean paste that I made a while back, I decided on some vanilla bean cupcakes. And I know that most people are bored just a plain vanilla recipe.(obviously not me with my one, two, three, four different vanilla ice cream recipes on my blog) For you, I spiced up a plain vanilla cupcake with a hidden peanut butter cup inside. Topped with creamy peanut butter frosting.
You know that old saying: a way to a man's heart is through his stomach? Well if you were to ask me, the way to my heart is through my stomach...specifically with peanut butter.
I should make that into a T-shirt.
And since it's the weekend, indulge in one, two, three of these cupcakes! You deserve it. And even if you don't..well..I won't tell.
Vanilla Bean Cupcakes with Peanut Butter Frosting
What you'll need:
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, melted
- 1 cup white sugar
- 1 egg
- 1 egg white
- 1/4 cup sour cream
- 3/4 cup milk
- 3 teaspoon vanilla bean paste
- 12-15 peanut butter cups
- 1 cup creamy peanut butter
- 1/4 cup butter, softened
- 2-3 cups icing sugar
- 1/2 teaspoons pure vanilla extract
- up to 1/4 cup milk
- Preheat the oven to 350˚F. Line a muffin tin with cupcake liners and set aside.
- Cupcakes: In a medium bowl, mix together the flour, baking soda and baking powder.
- In a microwave safe bowl, microwave the butter until melted, around 20 seconds. Pour into a large bowl and cream together with the sugar until light and fluffy. Whisk in the egg, egg white, sour cream, milk and vanilla bean paste until fully incorporated.
- Slowly mix in the dry ingredients to the wet ingredients until fully combined.
- Fill the cupcake liners with the batter, and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool on wire racks.
- Frosting: Beat together the peanut butter and the butter until light and fluffy. Mix in 1/2 teaspoon of vanilla.
- Add the icing sugar 1 cup at a time, alternating with 1 teaspoon of milk until it reaches your desired consistency. Beat until light and fluffy. Pipe onto cooled cupcakes.
Cupcake adapted from Budding Baketress