How to Make PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting - A Step-by-Step Guide

Looking for a fun and delicious twist on the classic PB&J sandwich? Look no further than these delightful PBJ cupcakes! This recipe takes the beloved combination of peanut butter and berries to a whole new level by turning them into mouthwatering cupcakes. With a fluffy berry-infused cake base and a creamy peanut butter frosting, these cupcakes are sure to be a hit with kids and adults alike.

Whether you're hosting a children's birthday party, a casual gathering with friends, or simpl...

Read more

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

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • 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.
  • Nutrition

    481 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 48mg
    • Sodium: 339mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 1g
    • Total Sugars: 60g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 77mg
    • Iron: 1mg
    • Potassium: 138mg

    Categories