Line a stoneware muffin tray with 12 parchment paper cupcake liners. Preheat the oven to 350°F.
In a large mixing bowl, combine the melted butter (or avocado oil), coconut sugar, applesauce or yogurt, eggs, and vanilla extract. Stir to combine.
Add the remaining cupcake ingredients and stir to combine. The batter will seem thicker than traditional cupcake batter.
Scoop the batter out into the cupcake liners. For muffin top cupcakes, fill the liners 3/4 full. For shorter, more domes cupcakes, fill the liners 2/3 full. You will get more like 14 cupcakes instead of 12.
Bake for 20-25 minutes. The cupcake should bounce back when pressed gently.
Let them cool for 10 minutes. Then turn them out onto a wire wrack to finish cooling.
While the cupcake are cooling, make your peanut butter frosting. In a large mixing bowl, combine the softened butter, peanut butter, and powdered sugar. Beat until smooth and creamy.
Scoop the frosting into a sandwich bag with the tip snipped off or into a frosting piping bag with a decorating tip attached. Pipe onto your cupcakes!
Decorate with crushed peanuts and your favorite peanut butter cups and enjoy!