Peanut Butter Cupcakes

INGREDIENTS

• 1 1/2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp oil I used canola
• 6 Tbsp creamy peanut butter
• 1 cup brown sugar
• 2 whole eggs
• 1 cup buttermilk
• 1 tsp vanilla

PEANUT BUTTER FROSTING

• 2/3 cup creamy peanut butter
• 6 Tbsp butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 4-5 Tbsp cream or milk

INSTRUCTIONS

1. In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk,  and vanilla and whisk till well blended.
3. Stir in the dry ingredients just till combined. Don't over-mix. 
4. Spoon batter into paper lined muffin pans, filling just over half full. Bake at 350° for about 15 minutes or till a toothpick comes out clean.
5. Cool cupcakes completely, then frost.

PEANUT BUTTER FROSTING

• Combine peanut butter, butter, powdered sugar, vanilla, and 4 tablespoons of the cream in a mixing bowl. Beat till smooth and creamy, adding cream as needed.

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