Peanut Butter Cupcakes

1/3 cup butter or margarine, softened
1/2 cup peanut butter*
1 1/4 cups packed brown sugar
1 egg
teaspoon vanilla extract
2 cups all-purpose flour
teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup milk

1/3 cup peanut butter*
2 cups confectioners’ sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 tablespoons milk

In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.

Rain Arora

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