As some of you know, my life has been turned upside down over the past few months. Major changes have affected the course of the future and I have faced my fair share of struggles. First and foremost, a big heartfelt thanks to everyone out there who has lent me their shoulder, ear, and kind words during this transition. I promise to keep bribing you with baked goods!
A few weeks ago I had another foodie order, this time for vanilla cupcakes with peanut butter buttercream frosting for someone's birthday. With this challenge at hand, off I went to dig up something tasty and inevitably put together these goodies using a Martha Stewart recipe for the cupcakes and a Food.com recipe for the frosting. Even thought I didn't receive any feedback from the folks who received the cupcakes, I am fairly confident this is the best vanilla cupcake recipe I've ever made and the peanut butter buttercream frosting was to die for!
On a side note, please be on the lookout soon for a special posting collaboration I'm doing with Frosting For The Cause. It is a wonderful group doing good things to raise awareness of the fight against cancer and am very excited to be able to participate!
Adapted from: Martha Stewart
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs, room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1 1/4 cups rice milk
Peanut Butter Buttercream Frosting
Adapted from: Food.com
- 12 tablespoons unsalted butter, softened
- 3/4 cup smooth peanut butter, don't use old-fashioned or natural brand
- 1 1/8 cups confectioners' sugar
- 1 1/2 pinches table salt
- 3/4 teaspoon vanilla extract
- 1 1/2 tablespoons heavy cream