Frosted Peanut Butter Cupcakes

They were so good!

1. Put 16 muffin paper cases in a muffin pan.

Ingredients:

4 tbsp butter, softened, or soft margarine

1 1/4 cups firmly packed brown sugar

1/3 cup crunchy peanut butter

2 eggs, lightly beaten

1 tsp vanilla extract

1 1/2 cups all-purpose flour

2 tsp baking powder 

1/3 cup milk

2. Put the butter, sugar, and peanut butter in a bowl an beat together for 1-2 min or until well mixed. Gradually add the eggs, beating well after each addition, then the add the vanilla extract. Sift the flour and baking powder in a separate bowl and then, mix them into the mixture, alternating with the milk. Spoon the batter into the paper cases.

3. Bake the cupcakes in a preheated oven, 350 degrees F/180 degrees C, for 25 min, or until well risen and golden brown. Transfer to a wire rack and let cool.

4. To make the frosting, put the cream cheese and butter in a large bowl and, using an electric hand whisk, beat together until smooth. Sift the confectioners' sugar into the mixture, then beat together until well mixed.  

5. When the cupcakes are cold, spread the frosting on top of each cupcake, swirling it with a round-bladed knife. Store the cupcakes in the refrigerator until ready to serve.