peanut butter cupcakes with peanut butter frosting

• 1/3 cup butter, softened
• 1/2 cup peanut butter
• 1 1/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cup unbleached all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 3/4 cup 2% milk (or anything else you have)
• 1/3 cup peanut butter
• 2 cup confectioners sugar
• 2 tsp honey (tip: honey comes off easier if you dip measuring spoon in flour first)
• 1 tsp vanilla
• 3 tbsp or 4 tbls 2% milk

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
2. Beat in egg and vanilla.
3. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy.
8. Beat in honey and vanilla.
9. Beat in enough milk to achieve a spreading consistency.
10. Frost cupcakes.
11. Yield: about 1-1/2 dozen.

butter, peanut butter, brown sugar, egg, vanilla, flour, salt, baking powder, baking soda, ground cinnamon, milk, peanut butter, confectioners sugar, honey, vanilla, milk

Taken from cookpad.com/us/recipes/360862-peanut-butter-cupcakes-with-peanut-butter-frosting (may not work)