Preheat oven to 350 degrees. Line cupcake tins with paper liners.

Using an electric mixer cream the butter and peanut butter together then add cream in the brown sugar.

Add the beaten egg and vanilla into the creamed mixture. Beat until well incorporated.

Whisk together the flour, baking powder, and salt in a bowl.

Gradually add the dry ingredients to the creamed mixture.

Alternate the addition of the dry ingredients with the milk, a third of each at a time.

With a medium ice cream scoop fill the lined muffin cups two-thirds full

Bake the cupcakes at 350 degrees for 20-25 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool in the pan for 10 minutes.

Transfer the cupcakes to a wire rack to cool completely.

Light Peanut Butter Frosting Directions:

Cream peanut butter and butter together with an electric mixer until the combination becomes a light shade about for 2-3 minutes.

Slowly add in powdered sugar, mixing until well combined.

Check for consistency of the frosting check to see if the frosting will hold a peak. If not add more powdered sugar, if too thick pour in the heavy cream a tablespoon at a time beating until smooth.

Using an electric mixer beat on high for 3-4 minutes. The buttercream should be light and fluffy.

Spoon the frosting into a pastry bag with a large tip.

Working on the outside begin frosting the cupcake in a circular motion from outside to the center of the cupcake.