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Vanilla Cupcakes with Dark Chocolate Peanut Butter Buttercream

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    Source: www.stonyfield.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsB1, H, D, E
    MineralsNatrium, Fluorine, Calcium, Magnesium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. Cupcake

    2. 2 3 c Stonyfield Organic Greek Vanilla Nonfat Yogurt

    3. 2 c flour (2 cups + 2 tablespoons)

    4. 2 tbsp flour

    5. 1 1 4 tsp baking powder

    6. 3 4 tsp kosher salt

    7. 1 2 tsp baking soda

    8. 5 tbsp unsalted butter (softened)

    9. 1 1 4 c sugar

    10. 2 large eggs

    11. Frosting

    12. 1 c butter (softened)

    13. 1 c Dark Chocolate Dreams peanut butter

    14. 3 c powdered sugar

    15. 2 tbsp Stonyfield Organic Heavy Whipping Cream

    Instructions Jump to Ingredients ↑

    1. Cupcake:

    2. Preheat oven to 350°F and line 12 cup muffin tin with colorful papers. Set aside.

    3. Combine the flour , baking powder , baking soda and salt in a medium bowl and whisk well. Set the bowl aside.

    4. In the bowl of your stand mixer , whip the butter and sugar and until fluffy. Beat in the eggs one at a time , scraping down the sides so that it mixes properly. Add in the flour and yogurt , alternating between the two , starting and ending with flour.

    5. Divide the batter amongst the muffin cups and bake for 15-20 minutes. The tops should be golden brown and a toothpick should come out clean. Allow the cupcakes to cool before frosting.

    6. Frosting:

    7. In the bowl of your stand mixer , cream together the butter and the peanut butter. Slowly add in the powdered sugar and continue to whip until it reaches your desired consistency.

    8. Mix in 2 tablespoons of heavy cream and whip for an additional 2 minutes. Put the frosting into a piping bag and decorate your cupcakes.

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