Pic Stolen from Beantown Baker
Peanut Butter Cupcakes (from Crazy about Cupcakes) makes 20
6 Tbsp unsalted butter, at room temperature
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed brown sugar
3 large eggs
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup milk
Preheat over to 350F. Insert liners into a medium cupcake pan.
In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs. Beat well. Mix in the vanilla.
In a separate bowl combine the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.
Fill the cupcake lines one-half to three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
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