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1
Preheat oven to 350 degrees F.
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2
Line 2 standard 12-cup muffin/cupcake pans with papers.
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3
Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
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4
Add the eggs 1 at a time, beating well after each addition.
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5
Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour.
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6
Add the vanilla and continue to beat until well mixed.
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7
Divide the batter equally among the papers, filling them about 34 of the way up.
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8
Level the batter by dropping muffin pan on counter top to release the air bubbles.
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9
Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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10
Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.
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11
With an electric mixer, cream shortening and butter together.
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12
Add confectioners' sugar and granulated sugar and beat until light and fluffy.
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13
Beat in vanilla extract.
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14
Gradually beat in corn syrup.
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15
Continue beating until the mixture has thickened to a mayonnaise-like consistency, about 3 minutes.
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16
When the cupcakes have cooled completely, fill a pastry bag, fitted with a medium-small plain, round tip with the vanilla filling.
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17
With a sharp, paring knife, cut a cross down into the center of each cupcake from the top, about 1-inch deep.
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18
Insert the tip of the pastry bag into the cross and gently squeeze about 1 1/2 teaspoons of the vanilla filling into the center of each cupcake.
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19
Wipe away any vanilla filling that oozes out when you remove the tip from the cupcake.
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20
Cream the butter, peanut butter, granulated sugar and salt together with an electric mixer until light and fluffy.
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21
Beat in the vanilla extract and heavy cream.
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22
Gradually beat in the confectioners' sugar.
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23
Frost the vanilla filled cupcakes with a butter knife or from a large star tipped pastry bag.
