We can’t help ourselves – we just keep making cupcakes this summer. Yesterday’s were Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting and chocolate sprinkles. The cake recipe came from the wonderful cookbook More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen. We improvised the frosting recipe and it was sooooo good. Chilled, the frosting is like peanut butter cheesecake. (Recipe below.)

Peanut Butter Cream Cheese Frosting

(makes enough for 24 cupcakes)

20 oz. cream cheese, softened

12 oz. unsalted butter, softened

1 1/2 t. vanilla extract

approximately 12 oz. peanut butter (I use The Bee’s Knees Peanut Butter by Peanut Butter & Co.)

approximately 1 1/2 c. confectioner’s sugar

(1) Beat cream cheese, butter, and vanilla together until smooth and fluffy. Beat in peanut butter. Beat in sugar to taste.

(2) Decorate cupcakes (or other baked goods). Chill until serving.