Average Rating: 3.65TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: about 1-1/2 dozen.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
FROSTING: - 1/3 cup peanut butter
- 2 cups confectioners' sugar
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
Instructions
- 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.