Peanut Butter Cupcakes with Peanut Butter Caramel Frosting

Hi there. 
How was your weekend?
Mine was great.
Pool time with friends, a family reunion and cupcake baking :)
Loved it!

 Peanut Butter Cupcakes with Peanut Butter Caramel Frosting

Cake:

1 box yellow cake mix (I use Duncan Hines)

1/2 cup smooth peanut butter

1/2 cup butter, softened

4 eggs

1/2 cup vanilla greek yogurt (I used Chobani)

1 tsp. vanilla extract

2/3 cup buttermilk 

Frosting:

1 cup butter, softened

2/3 cup smooth peanut butter

1/4 cup caramel sauce (I used Trader Joe's Fleur de Sel Caramel Sauce)

1 tsp. vanilla extract

6 cups powdered sugar

1-3 T heavy cream

Garnish:

Hershey's Hot Fudge Sauce

Mini Pretzels

Preheat oven to 325 degrees and line pans with 24 cupcake liners.

In a large mixing bowl beat peanut butter and butter together until smooth.  Add eggs one at a time.

Add vanilla extract and buttermilk.  Add your cake mix and then the greek yogurt.  Mix until combined.

Fill cupcake liners 2/3 full (I use a large cookie scoop). Bake for 16-20 minutes or until toothpick inserted comes out clean.  Cool on a wire rack.

For the frosting - beat the butter and peanut butter until smooth.  Add the caramel sauce and vanilla.

Slowly add the powdered sugar one cup at a time and mix for 2-3 minutes.  Add heavy cream if needed until you get to your desired consistency. 

Garnish:

Heat Hershey's Hot Fudge Sauce in a squeeze bottle for 30 seconds.

Let it cool a few minutes and then drizzle over frosting.  Top with a mini pretzel.

Enjoy!