• Cooking Time: 20
• Servings: 24
• Preparation Time: 10
• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 2 cups sugar
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/3 cup heavy cream

1. Cream peanut butter and butter until smooth.
2. Add eggs one at a time, mixing after each one.
3. Add sugar and mix.
4. Combine self-rising flour and all-purpose flour.
5. Add flour mixture to butter mixture, alternating with milk.
6. Add vanilla.
7. Pour into lined cupcake pan and bake at 325 for 20 minutes.
8. For frosting:
9. Cream peanut butter and butter together.
10. Add heavy cream.
11. Add confectioner's sugar.
12. Mix until fluffy.

After attending a birthday party where cupcakes with peanut butter icing were served, I was inspired to make my own, with peanut butter cake, to usher in fall.