Why Make This Recipe
If you love the delicious taste of peanut butter and sweet strawberries, then this recipe for Peanut Butter Cupcakes with Strawberry Frosting is perfect for you! These cupcakes are soft, tasty, and topped with homemade strawberry frosting that is sure to impress your family and friends. They are great for birthdays, parties, or just as a sweet treat on a sunny afternoon.
How to Make Peanut Butter Cupcakes with Strawberry Frosting
Ingredients:
- 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
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, beat the softened butter, peanut butter, and sugar until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in the dry ingredients (flour, baking powder, and salt) alternately with the milk until fully mixed.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool.
- In another bowl, beat the softened butter and powdered sugar until fluffy.
- Gradually mix in the pureed strawberries and vanilla extract until smooth.
- Once the cupcakes are completely cool, spread the strawberry frosting generously on top.
How to Serve Peanut Butter Cupcakes with Strawberry Frosting
Serve these Peanut Butter Cupcakes with Strawberry Frosting on a nice plate. You can add some fresh strawberry slices on top for extra decoration. They are perfect for dessert after dinner or for a sweet snack during the day.
How to Store Peanut Butter Cupcakes with Strawberry Frosting
To store the cupcakes, place them in an airtight container. They can stay fresh at room temperature for about 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving.
Tips to Make Peanut Butter Cupcakes with Strawberry Frosting
- Make sure your butter is softened to room temperature for easier mixing.
- Use fresh and ripe strawberries for the best flavor in the frosting.
- Do not overmix the batter; mix just until combined for fluffy cupcakes.
Variation
You can try adding chocolate chips to the batter for a richer taste. Another option is to use other fruits, like raspberries or blueberries, to make a different frosting flavor.
FAQs
1. Can I use creamy or crunchy peanut butter?
You can use either! Creamy peanut butter will give a smooth texture, while crunchy peanut butter adds some fun texture to your cupcakes.
2. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Just wrap them tightly and they will stay good in the freezer for up to 3 months. Frost them once you are ready to eat.
3. Can I use store-bought frosting?
Absolutely! If you are short on time, feel free to use your favorite store-bought frosting instead of making your own.
Peanut Butter Cupcakes with Strawberry Frosting
Delicious peanut butter cupcakes topped with homemade strawberry frosting, perfect for any occasion.
- Total Time: 35 minutes
- Yield: 12 servings 1x
Ingredients
- 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
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, beat the softened butter, peanut butter, and sugar until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in the dry ingredients (flour, baking powder, and salt) alternately with the milk until fully mixed.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool.
- In another bowl, beat the softened butter and powdered sugar until fluffy.
- Gradually mix in the pureed strawberries and vanilla extract until smooth.
- Once the cupcakes are completely cool, spread the strawberry frosting generously on top.
Notes
Make sure your butter is softened to room temperature for easier mixing. Use fresh and ripe strawberries for the best flavor in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg