There is some serious flavor in these Peanut Butter Cupcakes topped with Caramel Frosting and Cracker Jack.
Preheat your oven to 350 degrees and prepare your cupcake pan with liners.
In a large mixing bowl beat the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time.
Beat in the peanut butter.
Combine the dry ingredients and then add 1/3 at a time alternating the flour and milk. Beat well and scrape the sides of your bowl.
Scoop into the prepared cupcake pans and fill 2/3 full. Bake for 16-20 minutes, until golden brown and an inserted toothpick, comes out clean.
In a medium saucepan stir together the brown sugar, butter, and milk.
Cook over low heat to dissolve the brown sugar, then increase the heat to medium and cook for 4- 6 minutes without stirring. The mixture should be an amber color with small bubbles around the pan.
Set aside 3 tablespoons of the caramel to drizzle on the cupcakes.
Pour the remaining caramel into a mixing bowl and let cool. The mixture will thicken as it cools.
Slowly beat in the powdered sugar until the mixture is thick and creamy. You may have to add some milk if your mixture is too thick.
You can frost the cupcakes with a knife or fill a pastry bag to frost the cupcakes. I use a Wilton 2D tip
Drizzle on the reserved caramel You may have to heat the caramel a bit if it has thickened.
Top each cupcake with Cracker Jack.
Store the cupcake in an airtight container for up to three days.