Enjoy the scrumptious taste of vanilla cupcakes made with Greek yogurt and a dark chocolate peanut butter frosting that is heavenly! Vanilla Cupcakes with Dark Chocolate Peanut Butter Buttercream Go to recipes By april-aceto Desserts American Clean Plate Club PartiesEnjoy the scrumptious taste of vanilla cupcakes made with Greek yogurt and a dark chocolate peanut butter frosting that is heavenly! Ready In: 40 minutes Level: Easy Prep: 20 minutes Cook: 20 minutes Yields: 12 Servings Print RecipeIngredientsCupcake2/3 c Stonyfield Organic 0% Fat Greek Vanilla Bean Yogurt2 c flour (2 cups + 2 tablespoons)2 Tbsp flour1 1/4 tsp baking powder3/4 tsp kosher salt1/2 tsp baking soda5 Tbsp unsalted butter (softened)1 1/4 c sugar2 large eggs Frosting1 c butter (softened)1 c Dark Chocolate Dreams peanut butter3 c powdered sugar2 Tbsp Stonyfield Organic Heavy Whipping CreamdirectionsCupcake:Step 1Preheat oven to 350°F and line 12 cup muffin tin with colorful papers. Set aside.Step 2Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk well. Set the bowl aside.Step 3In 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.Step 4Divide 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. Frosting:Step 1In 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.Step 2Mix in 2 tablespoons of heavy cream and whip for an additional 2 minutes. Put the frosting into a piping bag and decorate your cupcakes.