Ready In: 40 mins
Prep: 20 mins
Cook: 20 mins
Yields: 12 Servings
Preheat oven to 350°F and line 12 cup muffin tin with colorful papers. Set aside.
Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk well. Set the bowl aside.
In the bowl of your stand mixer, whip the butter and sugar and until fluffy. Beat in the eggs one at a time, scraping down the sides so that it mixes properly. Add in the flour and yogurt, alternating between the two, starting and ending with flour.
Divide the batter amongst the muffin cups and bake for 15-20 minutes. The tops should be golden brown and a toothpick should come out clean. Allow the cupcakes to cool before frosting.
In the bowl of your stand mixer, cream together the butter and the peanut butter. Slowly add in the powdered sugar and continue to whip until it reaches your desired consistency.
Mix in 2 tablespoons of heavy cream and whip for an additional 2 minutes. Put the frosting into a piping bag and decorate your cupcakes.