Peanut Butter Cupcakes

I made these delicious cupcakes last weekend...they were gone after 2 day only! The batter was amazingly fluffy and peanut butter frosting...well what do you expect. ha!

Ingredients (Makes 18)

• 1 3/4 cups all-purpose flour
• 3/4 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cup natural, creamy peanut butter
• 3 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon pure vanilla extract

Frosting

• 6 ounces cream cheese
• 1/3 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter (not natural)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

How To:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter, peanut butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix any remaining wet ingredients (sour cream and vanilla) in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
4. Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Spread on cakes immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)
5. You can top the cupcakes with some jam if desired.

Thanks goes to the wonderful Martha for this great recipe!