Peanut Butter Cupcakes Recipe

Ingredients

• 1/3 cup butter, softened
• 1/2 cup peanut butter
• 1-1/4 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 3/4 cup 2% milk
• FROSTING:
• 1/3 cup peanut butter
• 2 cups confectioners' sugar
• 2 teaspoons honey
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons 2% milk

Directions

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.Yield: about 1-1/2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.