Peanut Butter Cupcakes with Peanut Butter Frosting

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subheading: CUPCAKES:

2 cups (250g) all-purpose flour

2 teaspoons baking powder

½ cup (1 stick or 113g) butter

1½ cups (300g) granulated sugar

1 cup creamy peanut butter

1 teaspoon vanilla extract

2 large eggs, room temperature

¾ cup (184g) buttermilk

subheading: FROSTING:

1 cup (125g) confectioners' sugar, sifted

3 tablespoons butter, room temperature

⅔ cups creamy peanut butter

3 tablespoons heavy cream

½ teaspoon vanilla

1 pinch salt

Directions at iambaker.net

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