In a bowl, place the American Garden Vanilla Cake Mix, the oil, the water, the eggs, and the American Garden creamy peanut butter.
Mix well until the ingredients are incorporated.
Pour the batter in a cupcake sheet coated with vegetable oil. Bake in a preheated oven at 175o for about 15-20 minutes. Take the sheet out of the oven and leave it aside to cool.
To prepare the peanut butter cream, place the butter and the American Garden Creamy Peanut Butter in an electric mixer. Mix the mixture for about 3 minutes. Add the powdered sugar and mix the mixture until it is incorporated. Add the whipping cream gradually and mix the ingredients until you obtain a smooth cream. Season with salt.
Place the cream in the pastry bag,and garnish the cupcakes’ top with cream and serve immediately.