Peanut Butter Cupcakes

2/3 cup packed brown sugar

1/4 cup creamy or crunchy peanut butter

3 Tbs butter, softened

1 tsp vanilla extract

1 large egg

1 large egg white

1 cup all purpose flour

1/4 cup spelt flour (may use all purpose)

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup low fat organic soy milk (may use milk)

1 Tbs butter, softened

1/4 cup granulated sugar

2 Tbs creamy peanut butter

1/4 cup low fat organic soy milk (may use milk)

1 tsp vanilla extract

1 3/4 cup powdered sugar

Preheat oven to 350º.

To prepare cupcakes, beat first four ingredients together until well blended (brown sugar through vanilla), 4 – 5 minutes.  Add the egg and egg white, beating well to combine.  Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour, baking powder, and salt in a small bowl, whisking to combine.  Add the flour mixture to the sugar mixture alternating with the 1/4 cup of milk (or soy milk), beginning and ending with the flour mixture.  Mix just until combined.

Spoon the batter into 10 -12 muffin cups lined with paper liners.  Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack, then remove from pan and cool completely on a wire rack.

To prepare the frosting, add the butter, granulated sugar and peanut butter to a stand mixer (or use an electric mixer) and beat until sugar crystals have dissolved (about 4 – 5 minutes).  Add the vanilla and the milk and mix until combined.  Add the powdered sugar and beat until the frosting is smooth, adding a bit more if the frosting is too thin.  If the frosting is too thick you may add a teaspoon or two of milk to thin.  Spread or pipe the frosting onto the cupcakes, and celebrate!!