INSTRUCTIONS
Preheat oven to 350°F. This recipe makes 20 cupcakes, so prepare a pan (or maybe two) with cupcake liners. Set aside.
CUPCAKES
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, with a mixer on medium speed, beat butter and granulated sugar for 3 minutes, or until fluffy.
Stir in the peanut butter and vanilla.
Add the eggs, one at a time, beating well after each addition.
Reduce mixer speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fill muffin tins 2/3 full with batter.
Bake the muffins for 20 minutes, rotating the muffin tins halfway through (after 10 minutes). The muffins will be ready when a toothpick inserted comes out with a few crumbs, but no moist batter.
Let the muffins cool in the molds on racks for 5 minutes. Then remove them from the molds and let them cool completely on the racks.
FOR FROSTING
In a large bowl, beat together the powdered sugar, butter, peanut butter, cream, vanilla and salt with a hand mixer on low speed.
Increase the speed to high and beat until light and fluffy.
Spread a thin layer of the frosting over the cooled cupcakes. Serve.