PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting

Name: PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting
Total time: 90
Yield: 12
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

Recipe by rapunzelbing from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

12 servings

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1 ¾ cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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¼ cup butter, melted
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½ cup white sugar
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1 large egg
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1 teaspoon strawberry extract

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½ cup milk
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½ cup buttermilk
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½ cup raspberry jam
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½ cup peanut butter
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½ cup butter, softened
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4 cups confectioners' sugar
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¼ cup milk

Instructions

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.