Rating: 4.28 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

481 calories; protein 6.1g; carbohydrates 76.6g; fat 17.9g; cholesterol 47.6mg; sodium 338.7mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
06/19/2011
What a delicious cupcake! Very moist and soft. I didn't have strawberry extract so I just used vanilla. I found some delicious homemade strawberry jam at the farmer's market and used that instead of raspberry jam. Instead of beating the jam into the batter I folded 1/4 cup in before placing into the cupcake pan. This way it it has streaks of jam running through. After baking i took a knife and took a little hole out of the middle then I warmed up the other 1/4 cup of jam for 10 seconds in the microwave and filled each cupcake. My peanut butter frosting I used 1/2 cup butter 1 1/4 cup peanut butter 1 1/2 cup pwd sugar and 3 tbsp of heavy whipping cream. Read More
(46)

Most helpful critical review

Rating: 2 stars
07/05/2011
frosting was great!! cupcake... eh.... is the best I can say. not horrible but not as sweet as I would like Read More
(14)
25 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/19/2011
What a delicious cupcake! Very moist and soft. I didn't have strawberry extract so I just used vanilla. I found some delicious homemade strawberry jam at the farmer's market and used that instead of raspberry jam. Instead of beating the jam into the batter I folded 1/4 cup in before placing into the cupcake pan. This way it it has streaks of jam running through. After baking i took a knife and took a little hole out of the middle then I warmed up the other 1/4 cup of jam for 10 seconds in the microwave and filled each cupcake. My peanut butter frosting I used 1/2 cup butter 1 1/4 cup peanut butter 1 1/2 cup pwd sugar and 3 tbsp of heavy whipping cream. Read More
(46)
Rating: 2 stars
07/05/2011
frosting was great!! cupcake... eh.... is the best I can say. not horrible but not as sweet as I would like Read More
(14)
Rating: 4 stars
09/16/2011
My cakes unfortunately turned out a little drier than I like. However the girls at the Casino loved them. I filled each one with strawberry jam to moisten them up a little. Read More
(5)
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Rating: 4 stars
06/23/2011
Super moist! I used about half the icing sugar for the frosting and had more than enough icing for the batch.I also substituted strawberry extract for vanilla. Delish! Read More
(4)
Rating: 5 stars
10/10/2011
I LOVED these. While it's sort of strange it was a nice departure from the normal yellow/white/chocolate cupcake. I made them with my grandmother's homemade strawberry jelly. YUMMY! Read More
(3)
Rating: 4 stars
04/21/2013
This peanut butter frosting is to die for if you love peanut butter! (I couldn't keep my boyfriend out of it). I split the batter into two and made half with strawberry jam and half with blackberry jam made 10 of each with smaller cupcakes. As others have said this is a very dense cake not like a regular cupcake. I found after baking and tasting that there wasn't enough of the jam flavor for me so I cut out small holes in the middle of the cupcakes and added a little of the jams to give them more flavor then frosted. THESE WERE A GREAT HIT (made them for my father-in-law on his birthday he is a PB&J fanatic) Thanks for the recipe!:) I will make these again! Read More
(3)
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Rating: 5 stars
01/21/2013
Great recipe. I used the ingredients for 36 cupcakes followed the directions to a T with the exception of the Strawberry Extract and instead used LORANN OILS Strawberry Flavor. Cupcakes and frosting are not overly sweet they were just right and together tasted like a Peanut Butter and Jelly sandwich. Will make again!! Read More
(2)
Rating: 5 stars
03/29/2013
Excellent recipe - came in second place in a cupcake contest with this recipe. The cupcakes are nice and moist the frosting is AMAZING. Filled the cupcakes with strawberry jam and sprinkled crushed up potato chips on the top (it sounds gross but I promise it's delicious!!). Thanks for the recipe!! Read More
(2)
Rating: 5 stars
06/04/2013
I made a double batch of these and took them to work and they loved them! You must like peanut butter to enjoy these the frosting definitely has a strong peanut butter taste. I couldn't find any strawberry extract at my grocery store so I used raspberry instead. I stuck with the raspberry jam. Read More
(1)