• Preheat oven to 350 degrees.
• Prepare cupcake baking tins.
• Sift to combine flour, baking powder, salt and 2 tablespoon of cinnamon in a bowl.
• Cream the yogurt, butter and sugar together in a mixing bowl. Mix with electric mixer on low.
• Test to make sure texture is smooth.
• Add eggs, one at a time, in with the yogurt and sugar mixture.
• Beat until all is combined on medium.
• Add vanilla to the eggs, yogurt and sugar mixture.
• Mix just to combine.
• Add milk…beat slowly.
• Add crushed Nutter Butter cookies.
• Stir to blend crushed cookies into batter.
• Bake at 350 degrees for 15-18 minutes.
• Allow to cool for 10 minutes.
• Remove to a wire rack to completely cool.

Frosting Directions

• In stand mixer, mix the ½ C sweet cream with the powdered sugar.
• Mix until sweet cream and powdered sugar look with small pebbles.
• Add heavy cream.
• Mix in the heavy cream until thoroughly blended.
• Test to see if the prepared frosting can stand while forming stiff peaks.
• If not mix in ½ C powdered sugar.
• Test again for stiff peaks.
• If not add ½ C powdered sugar.
• Add creamy peanut butter
• Mix well.
• Scoop frosting into a pastry bag with a large frosting tip.
• Twist the open end of the pastry bag to push the frosting to the tip.
• Frost cupcakes.
• Place a Nutter Butter cookie in the center of the frosting.