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News for women every morning, in brief, to get your day started right! News for women every morning, in brief, to get your day started right!
PBJ CUPCAKES - BERRY CUPCAKES WITH PEANUT BUTTER FROSTING
Prep 30 m Cook 15 m Ready In 1 h 30 m
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1/2 cup white sugar
1 large egg
1 teaspoon strawberry extract
1/2 cup milk
1/2 cup buttermilk
1/2 cup raspberry jam
1/2 cup peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 cup milk
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.