PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting recipe
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Ingredients
- 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt ¼ cup butter, melted ½ cup white sugar 1 large egg 1 teaspoon strawberry extract ½ cup milk ½ cup buttermilk ½ cup raspberry jam ½ cup peanut butter ½ cup butter, softened 4 cups confectioners' sugar ¼ cup milk
Nutrition Info
- 480.5 caloriescarbohydrate: 76.6 gcholesterol: 47.6 mgfat: 17.9 gfiber: 1.1 gprotein: 6.1 gsaturatedFat: 8.8 gservingSize: -sodium: 338.7 mgsugar: 60.1 gtransFat: : -unsaturatedFat: : -
Directions PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour, mixing just enough to evenly combine. Pour the batter into prepared baking cups.
Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time, then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.