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PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting
PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Delicious pink cupcake infused with strawberry and raspberry, topped with creamy peanut butter frosting. Enjoy the nostalgic taste of a peanut butter and jelly sandwich in cupcake form.
Ingredients:
  • 1.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup butter, melted
  • 0.5 cup white sugar
  • 1 large egg
  • 1 teaspoon strawberry extract
  • 0.5 cup milk
  • 0.5 cup buttermilk
  • 0.5 cup raspberry jam
  • 0.5 cup peanut butter
  • 0.5 cup butter, softened
  • 4 cups confectioners' sugar
  • 0.25 cup milk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin pan with paper baking cups. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, use an electric mixer to whip together the butter and sugar until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, and keep beating. Mix in the milk and buttermilk, then add the jam until the batter turns pink.
  • Gradually mix in 1/3 of the flour mixture until just combined. Add 1/2 of the remaining flour and then the rest, mixing until evenly incorporated. Transfer the batter to the prepared baking cups.
  • Bake until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes in the preheated oven. Allow to cool before applying frosting.
  • In a large bowl, cream together peanut butter and butter until smooth. Add confectioners' sugar gradually, mixing in 1/4 cup at a time. Stir in 1/4 cup milk, then gradually mix in the remaining confectioners' sugar. If the frosting is too dry, add a tablespoon of milk. Frost the cooled cupcakes.

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