1/2 c Peanut butter, chunky 2 c Flour, all-purpose
1/3 c Butter -=OR=- 2 ts Baking powder
1/3 c Margarine; softened 1/2 ts Salt
1 1/2 c Sugar, brown; firmly packed 1/4 ts Cinnamon, ground
2 Eggs 3/4 c Milk
1 ts Vanilla extract Peanuts; finely chopped
PEANUT BUTTER FROSTING
1/3 c Peanut butter, chunky 2 ts Honey
2 c Sugar, powdered; sifted 4 tb Milk; to 5 tb.
1 ts Vanilla extract
Combine peanut butter and butter; beat until creamy. Add brown
sugar, and mix well. Add eggs, one at a time, beating well after
each addition. Stir in vanilla. Combine dry ingredients; add to
peanut butter mixture alternately with milk, beginning and ending
with dry ingredients. Beat mixture well after each addition.
Spoon batter into lightly greased muffin cups, filling 2/3 full. Bake
at 350 degrees for 20 minutes. Remove from pan to cool. Frost with
Peanut Butter Frosting, and sprinkle with chopped peanuts.
Peanut Butter Frosting: Combine all ingredients, and beat at low
speed of electric mixer until light and fluffy. Add 1 more tablespoon
milk, if needed, to make spreading consistency. Yield: enough for 20
cupcakes
SOURCE: Southern Living Magazine, September, 1977.
Yields
20 cupcakes