If you like peanut butter....

These are heavenly. And they are a little bit more healthy for you because they are Gluten Free.
This recipe is taken from http://www.glutenfreeda.com/, one of my most visited sites for GF recipes.
Recipe for Gluten Free Cupcakes

For the cupcakes:
1 cup packed brown sugar
1/4 cup peanut butter
3 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract2 eggs2 Tablespoons canola or vegetable oil
1-1/4 cup gf flour, I recommend Carol Fenster's Sorghum blend, which is:
1 1/2 cup(s) sorghum flour
1 1/2 cup(s) potato starch/cornstarch
1 cup(s) tapioca flour
(or regular flour if you don't want to do the GF kind)
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

For the frosting:
1 Tablespoon unsalted butter
2 Tablespoons creamy peanut butter
1/4 cup milk
1-3/4 to 2 cups powdered sugar
1 teaspoon vanilla extract


Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.

In a medium bowl, beat with a hand mixer the brown sugar, peanut butter, butter, and vanilla until smooth, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the gf flour baking powder and salt. Add the dry ingredients to the wet ingredients alternately with 1/4 cup milk, beginning and ending with the dry ingredients, mixing after each addition.

Spoon the batter into the muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes in the pan. Remove cupcakes from the pan and let cool completely on a wire rack.

Make the frosting:
Melt the butter in a small saucepan over medium heat. Add the peanut butter; cook 2 minutes, stirring constantly. Gradually add 1/4 cup milk, stirring until smooth. Remove from the heat and let cool completely. Gradually add powdered sugar and 1 teaspoon vanilla, beating with a hand held mixer until thickened. (Note: Start by gradually adding up to 1-3/4 cup powdered sugar. You may find that you will need to add more powdered sugar to get the consistency of frosting.) Spread frosting over cupcakes.

NOTE:....In order to make the cupcakes a little bit softer (as GF tends to become hard quickly), I recommend splitting the egg whites and leaving them until the very end. Then, just before baking the cupcakes, whip the egg whites until they are fluffy, almost like whipped cream. Fold in egg whites with a spatula until completely blended in.
It is also recommended that you cover the cupcakes once baked and place them in the refridgerator. This will help them stay softer, longer.