Ingredients
Scale
- 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