1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick (1/2 cup room temperature) butter
1 cup plus 2 tbsp. brown sugar
2 large eggs
1 tsp. vanilla
1/2 cup plus 2 tbsp. buttermilk
Preheat oven to 325 degrees F.
Cream butter and brown sugar.
Add eggs and mix well.
Add salt, baking powder, and half of flour.
Add buttermilk and mix until combined.
Add remaining flour, and mix well.
Divide batter into 15 lined muffin tins.
Bake for about 25 minutes or until inserted toothpick comes out clean.
Remove from pans and allow to cool completely.
PEANUT BUTTER FROSTING
6 tbsp. butter (room temperature)
2 1/2 cup powdered sugar
1/2 tsp. salt
1 cup creamy peanut butter
1/2 tsp. vanilla
Milk to achieve desired consistency (about 1/2 cup)
Cream butter and peanut butter.
Add vanilla and salt.
Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.
Frost cooled cupcakes.
SALTED CARAMEL DRIZZLE
1/2 cup sugar
3 tbsp. butter
1/4 cup plus 1 tbsp. heavy cream
Melt the sugar over medium high heat and whisk until it is completely melted and amber in color. Add butter and stir until melted. Pour in heavy cream and whisk until the mixture is smooth. Remove form heat and allow to cool.
1/4 cup sugar
Place peanuts and sugar in small skillet pan over medium heat. Allow to cook until sugar dissolves and sticks to peanuts. Allow to cool. Break apart to put on cupcakes.
Pipe frosting on cooled cupcakes. Drizzle with caramel sauce. Place a caramelized peanut on top.
Yields 15 cupcakes