A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults… anyone!
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
- ¼ cup milk
- ½ cup buttermilk
- ½ cup raspberry jam
- ½ cup peanut butter
- ½ cup butter, softened
- 4 cups confectioners' sugar
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
Step 5
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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 481 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat9g | 44% |
Cholesterol48mg | 16% |
Sodium339mg | 15% |
Total Carbohydrate77g | 28% |
Dietary Fiber1g | 4% |
Total Sugars60g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium77mg | 6% |
Iron1mg | 7% |
Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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