Double Peanut Butter Cupcakes

from Mommy's Kitchen

• 2/3 butter
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 cup creamy peanut butter
• 3/4 cup milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 3/4 cups all purpose flour

1. 350 degrees
2. Cream butter and sugar
3. Add eggs, beat well
4. Add peanut butter, beat well
5. Fill muffin liners about 3/4 full
6. Bake 20-25 minutes until toothpick comes out clean
7. Cool and frost

I chose to use the Peanut Butter Frosting recipe that I used previously on chocolate cupcakes. Except this time, I added much more peanut butter to the frosting (maybe even a cup). I just added and tasted until it was super creamy and super peanut buttery.

Peanut Butter Frosting

• 8 ounces cream cheese
• 1 stick (4 ounces) unsalted butter
• 5 cups powdered sugar
• 2/3 cup smooth peanut butter
• 1/2 cup water, if too thick
  

1. Beat cream cheese and butter together until light and fluffy
2. Gradually add powdered sugar
3. Beat until light and fluffy (3-4 minutes)
4. Add peanut butter, beat
5. Add water if thick
   

from Obsessed With Baking