Ingredients
1/3 cup butter, softened1/2 cup peanut butter1-1/4 cups packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon ground cinnamon3/4 cup 2% milkFROSTING:1/3 cup peanut butter2 cups confectioners’ sugar2 teaspoons honey1 teaspoon vanilla extract3 to 4 tablespoons 2% milk
Preparation
Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in honey and vanilla. Beat in enough milk to reach a spreading consistency. Frost cupcakes.
