PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting

Recipe View 5 mins Preheat 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. (5 minutes)

Recipe View 7 mins In a separate large bowl, beat the melted butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg and strawberry extract, continue beating until well combined. Gradually beat in the milk and buttermilk, followed by the raspberry jam until the batter turns a beautiful pink hue. (7 minutes)

Recipe View 5 mins Gently stir in 1/3 of the flour mixture into the wet ingredients, mixing until just incorporated. Add 1/2 of the remaining flour and mix, then add the final portion of flour, mixing until just combined. Be careful not to overmix. Pour the batter evenly into the prepared baking cups, filling each about 2/3 full. (5 minutes)

Recipe View 20 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 15-20 minutes. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. (20 minutes)

Recipe View 10 mins For the frosting, beat the peanut butter and softened butter in a large bowl until smooth and creamy. Gradually mix in 2 cups of the confectioners' sugar, 1/4 cup at a time, then stir in the 1/4 cup milk. Gradually add the remaining 2 cups of confectioners' sugar, adjusting the amount of milk as needed to achieve a smooth and spreadable consistency. (10 minutes)

Recipe View 5 mins Once the cupcakes are completely cool, generously frost the tops with the peanut butter frosting. Enjoy! (5 minutes)