Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 37mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • VANILLA CUPCAKES
  • 1
    (18 1/4 ounce) box of betty crocker super moist vanilla cake mix
  • 1 14
  • 13
    cup vegetable oil
  • 3
    whole eggs
  • PEANUT BUTTER FILLING
  • 1 14
  • 38
    cup butter, softened. (3/8 cup, for those beginner bakers, is an imaginary line right in half between the 1/4 sign, and the)
  • 12
    tablespoon vanilla
  • 1 12
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DIRECTIONS

  • VANILLA CUPCAKES:
  • Follow the directions on the box.
  • Let cool in fridge while making the peanut butter filling.
  • PEANUT BUTTER FILLING:
  • In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
  • Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
  • Slowly beat in the powdered sugar while mixing.
  • Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
  • The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
  • NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
  • FROSTING FOR CUPCAKES:
  • No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
  • HOW TO FILL THE CUPCAKES:
  • Cut the top off of the cupcake and set aside.
  • Roll out about one fourth of the peanut butter mix.
  • Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
  • Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
  • Cut it out, and place on top of cut cupcake.
  • Then place the cupcake top back on cupcake.
  • Frost, if desired.
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