Peanut Butter Cupcakes

• 1/3 cup butter, softened
• 1/2 cup smooth peanut butter
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup plus 2 tablespoon buttermilk

1. Line a muffin tin pan with paper cupcake liners and spray with cooking spray.
2. In a large bowl cream butter, peanut butter, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time and stir in vanilla.
4. Blend flour, baking powder and salt and mix into the creamed mixture alternately with the buttermilk. Mix just until blended.
5. Scoop batter into prepared muffin tin.
6. Bake at 350º for 25 minutes or until toothpick inserted comes out clean.
7. Remove cupcakes to rack until completely cool before frosting.

Frosting:

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups icing sugar
• 3 tablespoons cream
• 1/2 teaspoon vanilla
• Peanuts, chopped (optional)

1. Beat butter and peanut butter until light and fluffy.
2. Slowly beat in icing sugar alternately with cream. Add vanilla.
3. Beat until frosting is light and fluffy.
4. Now decorate your cooled cupcakes with frosting, a bit fancy if you like or just plain will do!
5. Sprinkle chopped peanuts on top if you wish.
6. Yields: 12 cupcakes

From Mennonite Girls Can Cook

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