Yellow cupcakes with peanut butter frosting

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 165g unsalted butter, melted and cooled slightly
• 2 tsp vanilla extract
• 0.5 cups of milk

Glaze

• 220 g of cream cheese, room temperature
• 1 cup creamy peanut butter
• 4 tablespoons unsalted butter, room temperature
• 1.5 cups powdered sugar
• Chopped peanuts, for garnish

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
2. Cupcakes:
   
   In a medium bowl, combine the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer on medium speed until foamy, about 2 minutes. With the mixer running, gradually pour in the butter, then whisk in the vanilla extract.
3. Reduce mixer speed to low and add the flour mixture in two additions, alternating with the milk, until just incorporated. Do not overmix. Divide the batter evenly among the prepared cups (about 1/3 cup per cup).
4. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool the cupcakes on a wire rack in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Glaze:
   
   In a large bowl, beat the cream cheese, peanut butter, and butter with a mixer on medium speed until smooth.
6. Reduce mixer speed to low and beat in powdered sugar until fully incorporated. Pipe or spread the frosting onto the cupcakes. Sprinkle with chopped peanuts.