Fluffy Peanut Butter Frosting

It's birthday time for my niece again! She's the big 11 this year - how time flies!

Made some King Arthur GF Chocolate Cupcakes, then filled and topped them with this Fluffy Peanut Butter frosting recipe that I found on AllRecipes.com

1/2 cup butter, softened

1 cup creamy peanut butter

2 cups confectioners sugar

3 tablespoons milk, as needed

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Note: I doubled the recipe and used about 3.5 cups of sugar, and no milk.

Decadent Peanut Butter Pie

Ingredients

1 cup creamy peanut butter, plus 2 tablespoons, divided

1 (8 oz.) package cream cheese, softened

1/2 cup sugar

1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided

1 prepared chocolate pie crust

1 (11.75 oz.) jar hot fudge topping, divided

Directions

1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.