1 1/2 cups cake flour ▢2 tsp baking powder ▢1/2 tsp baking soda ▢1/4 tsp salt ▢6 Tbsp vegetable oil I used canola ▢6 Tbsp creamy peanut butter ▢1 cup brown sugar ▢2 whole eggs ▢1 cup buttermilk ▢1 tsp vanilla extract Peanut Butter Frosting ▢2/3 cup creamy peanut butter ▢6 Tbsp butter, softened ▢3 cups powdered sugar ▢1 tsp vanilla extract ▢4-5 Tbsp cream or milk
STEP-1
In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
STEP-2
In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk, and vanilla and whisk till well blended.
STEP-3
Stir in the dry ingredients just till combined. Don't over-mix. Spoon batter into paper lined muffin pans, filling just over half full. Bake at 350° for about 15 minutes or till a toothpick comes out clean.
STEP-4
Cool cupcakes completely, then frost.
STEP-5
Combine peanut butter, butter, powdered sugar, vanilla, and 4 tablespoons of the cream in a mixing bowl. Beat till smooth and creamy, adding cream as needed.