For the cupcakes: 1 cup packed brown sugar 1/4 cup peanut butter 3 Tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 eggs 2 Tablespoons canola or vegetable oil 1-1/4 cup gf flour 1-1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 cup milk
For the frosting: 1 Tablespoon unsalted butter 2 Tablespoons creamy peanut butter 1/4 cup milk 1-3/4 to 2 cups powdered sugar 1 teaspoon vanilla extract
Make the cupcakes: Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.
In a medium bowl, beat with a hand mixer the brown sugar, peanut butter, butter, and vanilla until smooth, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the gf flour baking powder and salt. Add the dry ingredients to the wet ingredients alternately with 1/4 cup milk, beginning and ending with the dry ingredients, mixing after each addition.
Spoon the batter into the muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes in the pan. Remove cupcakes from the pan and let cool completely on a wire rack.
Make the frosting: Melt the butter in a small saucepan over medium heat. Add the peanut butter; cook 2 minutes, stirring constantly. Gradually add 1/4 cup milk, stirring until smooth. Remove from the heat and let cool completely. Gradually add powdered sugar and 1 teaspoon vanilla, beating with a hand held mixer until thickened. (Note: Start by gradually adding up to 1-3/4 cup powdered sugar. You may find that you will need to add more powdered sugar to get the consistency of frosting.) Spread frosting over cupcakes.
We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.