GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.