1 stick (1/2 cup) unsalted butter, softened
1 cup + 2 tbsp sugar
2 large eggs
2/3 cup milk
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup salted, roasted peanuts, coarsely chopped
Preheat oven to 350 degrees.
Line 16 muffin cups with paper liners; set aside.
In large mixer bowl with mixer on medium-high speed, beat the butter and sugar until creamy. Add the eggs, milk and vanilla; beat until combined (batter will look curdled). On low speed, beat in the flour, baking powder and salt until blended. Stir in the peanuts.
Fill each of the lined muffin cups with about 1/4 cup batter. Bake cupcakes at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out dry. Remove from oven and cool in the pans on a wire rack for 5 minutes. Remove from pans and cool completely on wire rack.
1 bag (3.5-oz) Cracker Jacks (3 cups)
1/2 cup smooth peanut butter
1/2 cup marshmallow cream
1 tbsp water
Put the Cracker Jacks in a wide, shallow bowl.
Stir peanut butter, marshmallow cream and water in a small bowl until blended. Spread 1 tablespoon of the mixture on one cupcake at a time. Will mixture is still fresh, dip cupcake upside down into the Cracker Jacks and press down slightly so Cracker Jacks will adhere.