Good Morning! Just popping in to say Happy 4th of July and wanted to share what I’m contributing to our 4th of July picnic today: Peanut Butter Buttercream & Greek Yogurt Cupcakes!
Greek Yogurt Cupcakes
Makes 12 large cupcakes.
I made these super easy chocolate & vanilla cupcakes last night just by using 1 cup non fat plain Chobani, 1 box cake mix and 1 1/4 cups of water. Mix everything together until well combined and bake according to package instructions. The result is super easy & super moist cupcakes that have a boost of protein!
Peanut Butter Buttercream Icing
Makes enough to frost 12-18 large cupcakes (I froze my leftover icing so I can just thaw, re-whip, and use later)
While your cupcakes are cooling, let’s work on the frosting, shall we?
- 2 sticks of butter, softened (my trick is to leave them on top of my oven while my cupcakes are baking!)
- 4 1/4 cups powdered / confectioners sugar
- 2 T creamy natural peanut butter
- 1 T vanilla extract
Beat 2 sticks of softened butter on high for 1-2 minutes. Slowly beat in powdered sugar (I poured mine in, in 1/2 cup increments). The mixture may be powdery at first, keep beating until it starts to resemble icing, using a spatula to scrape the sides. Add in peanut butter and vanilla extract. Beat on high for 5 minutes until soft and fluffy (or desired consistency). If too thin, add more powdered sugar. If too thick, add in more butter. However, I have found that this ratio is just perfect for piping! If you wish to tint your icing, now is the time to add it in and beat again (gel food coloring works best). Let frosting rest for 10 minutes. Scoop into your piping bag (I used a 1M tip) or use a knife and frost!
Hope your Independence Day is blessed and filled with family, friends, good food, and lots of fun!