Mix peanut butter in the jar if the oils have separated and rested on top, to combine it. Place into the fridge until chilled and firm.

Spoon 12 teaspoons of peanut butter onto a baking paper lined tray or plate to make 12 peanut butter balls. Place in the freezer and freeze overnight.

Preheat oven to 160°C/320°F. Line a 12 cup muffin tray with patty pans/cupcake papers.

Combine all dry ingredients for the cupcakes in a bowl and mix well. Melt butter in microwave and allow to cool. Whisk together with almond milk in a second bowl. Add and whisk in an egg at a time. Add and whisk in vanilla.

Pour wet ingredients into dry ingredients at the centre while stirring constantly with a spoon. Mix well to create your cake batter. Divide cake batter between patty pans.

Get your frozen peanut butter from the freezer. Scoop out a teaspoonful of batter from the centre of a cupcake, add and gently push in a peanut butter ball, then top with the scooped out batter to cover. Repeat with remaining cupcakes.

Place immediately into the oven and bake for 20 minutes.

Remove and allow to cool almost completely in the pan, then remove to a wire rack to finish cooling.

Place softened butter into a bowl. Beat with beaters until the colour has gone pale and butter is creamy. Scrape down the sides if you need to. Add peanut butter and mix through with beaters. Add powdered sweetener and mix through first with a spoon, then beat with beaters to finish combining.

Spread or pipe peanut butter frosting onto cooled cupcakes. Serve immediately or keep chilled in the fridge.