Ok... these were a grand slam with the little one! I kept promising to make these. I had never tried anything like these before. They really taste just like a PB&J sandwich - you will need a big tall glass of milk with these.
1 3/4 c flour
1 Tbsp baking powder
1/4 tsp salt
1 1/4 c dark brown sugar
6 Tbsp unsalted butter (room temperature)
1/3 c peanut butter ( I used smooth)
1 c milk ( I used 2%)
1 tsp vanilla extract
2 Lrg eggs
Preheat oven to 350* Lightly coat 12 muffin tins with cooking spray or use cupcake liners. Using a mixer with the paddle attachment, combine flour, baking powder, salt, and sugar in bowl, mix on medium speed for about 30 seconds. Next add butter, peanut butter, milk and vanilla. Mix on low speed for about 1 minute. Add your eggs and beat on med-high for about 2 minutes. Fill your prepared muffin tins almost to the top. Bake for about 3o min, when the tops are golden light brown and toothpick inserted comes out clean they are done.
Peanut Butter Frosting
6 oz soft cream cheese
1/2 c confectioners' sugar
1/2 tsp salt
1 heaping cup of peanut butter (not the natural kind)
1/2 tsp vanilla extract
1/2 c heavy cream
Grape jam for filling and decorating
Beat cream cheese and confectioners' sugar on medium speed until combined. Add salt, peanut butter, heavy cream and vanilla extract; beat until light and fluffy - about 2 minutes.
Let cool completely and cut out small hole in top of cupcake. this is where you will fill with favorite jam and cover with frosting. I added a couple of drops of jam to the tops of frosted cupcake and kinda ran a fork through. The vote here was yummy!