Peanut Butter Cupcakes

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups firmly packed light brown sugar
3/4 cup peanut butter
2 eggs
1 teaspoon Clear Vanilla Extract
1 cup milk
Yield: Makes about 24 standard cupcakes

Directions
Preheat oven to 350°F.
Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups.
Bake 22-24 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
Peanut Butter Buttercream Icing
Ingredients
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
3/4 cup milk
1 teaspoon Pure Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
Yield: Make about 3 cups icing.
Directions
Cream shortening and butter with electric mixer. Add peanut butter, milk and vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.