Peanut Butter Cupcakes

The other day, I was visiting with my sister-in-law, Alex. She was browsing her computer and looked up and said, “Hey, you want to make cupcakes? I just found a recipe for Peanut Butter ones.”

How could I refuse?

I mean, if someone asks me to make them cupcakes, I ask, “How many?”**

**It should be noted that Alex is currently two months pregnant. You don’t deny a pregnant lady when she asks you for Peanut Butter Cupcakes.

Peanut Butter Cupcakes
Source: Mommy’s Kitchen

Ingredients:
2/3 c shortening
1 1/2 c granulated sugar
3 eggs
1 c creamy peanut butter
3/4 c milk
1 tsp vanilla extract
2 tsp baking powder
1 3/4 c all purpose flour

Directions:

Preheat oven to 350 degrees F.

Add shortening and sugar to the bowl of a stand mixer and cream together. Add eggs and beat well. Add peanut butter; beat well.

Pour in milk and vanilla extract. Mix well.

Slowly add flour and baking powder, while mixing on low.

Add batter to a muffin tin lined with cupcake papers. Bake for 20-25 minutes, until golden brown. Allow to cool completely. Meanwhile, make the icing.

Peanut Butter Icing

16 oz (1 lb) powdered sugar
1 stick margarine, softened
1/2 c creamy peanut butter
1 tsp vanilla extract
3 – 4 Tbsp milk

In the bowl of a stand mixer fitted with the paddle attachment, cream together margarine and sugar. Add peanut butter and mix well. Add vanilla and mix once more. Slowly add just enough milk to make the frosting spreadable.

Frost cooled cupcakes as desired.

Enjoy!