PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting Recipe - Allrecipes.com
PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting Recipe
  • READY IN hrs

PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting

Recipe by  

"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 Edit and Save

Original recipe makes 12 cupcakes Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
  5. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Jul 05, 2011

frosting was great!! cupcake... eh.... is the best I can say. not horrible but not as sweet as I would like

 

13 Ratings

Sep 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.

 
Jun 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!

 
Oct 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!

 
Mar 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!!

 
Jun 03, 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.

 
Apr 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!

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 76.6 g
  • 25%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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