Description
These moist, nutty peanut butter cupcakes are topped with a creamy and sweet strawberry frosting, making for a perfect treat that's both indulgent and satisfying. Ideal for any occasion, they combine rich peanut butter flavor with the fresh sweetness of strawberries.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup peanut butter
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
For the Strawberry Frosting:
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the Cupcakes: In a mixing bowl, beat the butter, peanut butter, and sugar until smooth. Add the egg, vanilla, and mix until combined. Stir in the dry ingredients (flour, baking powder, salt) alternately with milk. Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.
- Make the Frosting: Beat the butter and powdered sugar until fluffy. Gradually mix in the pureed strawberries and vanilla extract until smooth.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread the strawberry frosting generously on top.
Notes
- For extra flavor, try adding chopped peanuts to the frosting or the batter.
- These cupcakes are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 210
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g