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 the 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, then mix until combined.
- Stir in the dry ingredients (flour, baking powder, and salt) alternately with the milk.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool.
- To make the frosting, 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
Ensure all ingredients are at room temperature for better mixing results. Don’t overmix the batter; gently combine wet and dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg