Peanut Butter Cupcake

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 6 tablespoons (3/4 stick)
* unsalted butter, room temperature
* 3/4 cup smooth peanut butter,room temperature
* 1 cup packed dark brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup milk (any fat content)


Preheat over to 350ºF

1. SIFT the flour, baking powder and salt in a medium
bowl and set aside.

2. BEAT butter, peanut butter and brown sugar with
an electric mixer on medium speed until smooth
and lightened in color, about 1 minute. Stop the
mixer and scrape down the sides as needed during
mixing.

3. BEAT in the egg. Add the vanilla and beat 1
minute or until batter is smooth. On low speed,
add the flour mixture and milk in several additions,
beginning and ending with flour and mixing just
until incorporated.

4. FILL each paper liner with a generous 1/4 cup
batter, to about 1/3 inch from the top. Bake just
until the tops feel firm and a toothpick inserted in
the center comes out clean, about 22 minutes. Cool
10 minutes in the pan on a rack. Carefully turn out
cupcakes and turn right side up to cool completely.