Peanut Butter Cupcakes
|Firmly packed light brown sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Chopped peanuts||1 Tablespoon (For Garnish)|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Softened unsalted butter||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Heavy cream||5 Tablespoon|
|Sifted confectioners' sugar||3 Cup (48 tbs)|
With an electric mixer, cream the butter with the peanut butter in a large bowl.
Add the sugar and beat until light.
Add the eggs, one at a time, and the vanilla and beat until combined.
Sift together the flour, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients alternately with the milk to the peanut butter mixture, stirring until just combined.
Spoon the batter into 24 cups of paper lined muffin tins, filling them 2/3 full, and bake in a 375° F oven for 25 to 30 minutes.
Let the muffins cool.