Peanut Butter Cupcakes

Name: Peanut Butter Cupcakes
Ingredients: 1/3 cup butter, softened; 1/2 cup peanut butter; 1-1/4 cups packed brown sugar; 1 large 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; 1/3 cup peanut butter; 2 cups confectioners' sugar; 2 teaspoons honey; 1 teaspoon vanilla extract; 3 to 4 tablespoons 2% milk

16 ingredients

3 steps

Ingredients

1/3 cup butter, softened
1/2 cup peanut butter
1-1/4 cups packed brown sugar
1 large 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
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 in 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.