Peanut Butter and Sriracha Cupcakes

Peanut Butter and Sriracha Cupcakes

1 ¾ cups all-purpose flour

¾ tablespoons baking powder

¼  teaspoon salt

¼ teaspoon baking soda

1 ½ sticks salted butter, softened

1 1/3 cups sugar

2/3 cup creamy peanut butter

3 large eggs

½ cup vanilla yogurt  

½ teaspoon vanilla extract

Preheat oven to 335 degrees. Combine the flour, baking powder, salt and baking soda in a small bowl and set aside. Beat butter and sugar until fluffy (approx. 5 minutes). Slowly add in flour mixture.  Continue to blend on low. Add peanut butter and eggs, one at a time until blended.  Add yogurt and vanilla and mix well.  Fill cupcake liners ¾ full. Bake for 22-25 minutes or until toothpick inserted in center of cupcake comes out clean.

For the icing:

1 stick salted butter

½ cup peanut butter

3 cups powdered sugar

1/3 cup milk

1 ½ tablespoon Sriracha

Beat butter until smooth. Add peanut butter.  Slowly add powdered sugar, milk and Sriracha and mix until well blended.