By Good Housekeping
Kids, and kids-at-heart, will love these peanut butter cupcakes, topped with jam-infused frosting.
Total Time:
Prep:
Level:
Easy
Yield:
2 dozen
Ingredients
Cupcakes
- 2 c. all-purpose flour
- 2 tsp. baking powder
- ½ c. butter
- 1½ c. granulated sugar
- 1 c. sweetened, creamy peanut butter
- 1 tsp. vanilla extract
- 2 large eggs
- ¾ c. whole milk
Frosting
- 1 box confectioners' sugar
- ½ c. butter
- ¾ c. strawberry, raspberry, or grape jam
Directions
- Preheat the oven to 350 degrees Fahrenheit. Line 24 standard muffin pan cups with liners.
- Prepare cupcakes: In a medium bowl, whisk together the flour and baking powder. In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy. Beat in the peanut butter and vanilla. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low; add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Spoon the batter into the prepared cups.
- Bake the cupcakes for 20 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through. Cool the cupcakes in the pans on a wire racks for 5 minutes, then remove them from the pans and let them cool completely on wire racks.
- Meanwhile, prepare frosting: Beat the confectioners’ sugar, butter, and jam in a large bowl, with a mixer on low speed, until blended. Then, increase the speed to high and beat until light and fluffy. Spread the frosting on the cooled cupcakes.
