Instructions: Heat oven to 350 degrees. Line muffin cups which are 2 1/2" in diameter with paper baking cups.

Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well.

Gradually add powdered sugar, beating until smooth. Add additional milk, 1 tsp. at a time, until desired consistency.

Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into cupcake.

Remove tip from cake; garnish top with swirl of filling. Decorate with candies if desired. Cover; refrigerate leftover cupcakes.

Yields about 3
dozen cupcakes.

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