Ingredients:
1/3 cup butter (softened)
1/2 cup peanut butter
1-1/4 cups brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon (ground)
3/4 cup milk
Frosting:
1/3 cup peanut butter
2 cups confectioners' sugar
2 teaspoons honey
1 teaspoon vanilla extract
3-4 tablespoons milk
Method:
In a large bowl, beat the butter, peanut butter and brown sugar until it turns fluffy. Mix egg and vanilla extract. Combine the dry ingredients. Add to the mixture alternately with milk, beating properly after adding each ingredient. .
Fill paper-lined muffin cups two-thirds full. Bake at 350° for about 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat the peanut butter and sugar until light and fluffy. Beat in the honey and vanilla extract. Mix enough milk to get a spreading consistency. Frost the cupcakes.
