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Double Peanut Butter Cupcakes

I was never big on peanut butter, but that has changed over the years and I came to love it.
 I really love peanut butter with apples; there is just something about those 2 flavors that is deliciously  satisfying.
If you haven’t tried Grilled Apple Peanut Butter Sandwich  you are missing out on some serious yumminess.
I don’t indulge too often but when I do, I want all the goodness.
How about  no bake Apple Peanut Butter Cupcakes,
If you feel like sinking into a peanut butter cookie heaven you have to try these
Peanut Butter Jewels
Let’s not forget Haniela’s Apple Trifle, where addition of peanut butter chips makes a whole lot of difference.

I’ve been really busy these few days, baking, decorating. I made some really fun cookies, I’ll share them with you next week. I’m making a cake tonight, cupcakes tomorrow : carrot and chocolate.

Today I decided to share with a really scrumptious recipe for Peanut Butter Cupcakes. Cake flour makes these so soft and velvety. You could easily fill these with your favorite Jam  and create Peanut Butter Jam Cupcakes, a favorite cousin of peanut butter jelly sandwich.
For the frosting I decided to to go with  cream cheese and peanut butter. I know what you are thinking, that doesn’t sound as such a good idea, my sentiments exactly, but truth is it works. These two compliment each other so well, you’ll be licking the beaters, I promise.
 Peanut Butter Cupcakes(makes about 24)

3/4 cup unsalted butter at room temperature, 1 1/2 sticks of butter
1 1/2 cups sugar
1/2 cup brown sugar-packed
1 cup creamy peanut butter
1cup whole milk
3 cups cake flour
1tbl baking powder
1/4tsp salt
Preheat oven to 350F
– line a standard muffing pan with cupcake liners.
– in a medium bowl sift together cake flour, baking powder and salt
-using  a mixer fitted with paddle attachment, beat together room temperature butter and sugar. First beat on low and gradually increase speed to medium high, until fluffy, about 5 minutes.Mix in the peanut butter, then add eggs, one at a time.
On low speed, add flour, alternating with milk, in 3 parts, until smooth and well combined.
Fill the muffing pan with cupcake batter.
Bake until toothpick comes out clean, 15-20 minutes.
Cool on wire rack, remove cupcakes from the pan, and cool completely.
Cream Cheese Peanut Butter Frosting
2 (8 – ounce) Packages of cream cheese, softened
1 stick unsalted butter at room temperature
3 + cups powdered sugar
1 1/4 cup peanut butter, smooth, no substitutions, I used Skippy

beat cream cheese for a minute or two, add room temperature butter and beat until smooth

add powdered sugar in 3 additions, add smooth peanut butter
and beat until smooth.
If frosting gets too soft, put it in the fridge for 15 minutes before you pipe it onto the cupcakes.

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