Peanut Butter Cupcakes with Strawberry Jelly Icing
User Reviews
5
Peanut Butter Cupcakes with Strawberry Jelly Icing
Description
Peanut Butter Cupcakes with Strawberry Jelly Icing are made by creaming smooth peanut butter with butter and sugar, then incorporating eggs, vanilla, milk, and a flour mixture to form a soft batter. Baking at 350°F yields tender cupcakes with a moist texture highlighted by the distinctive peanut butter flavor. The strawberry jelly icing blends softened butter, icing sugar, and sieved strawberry jelly or jam into a smooth, spreadable frosting that contrasts the nutty cake with a bright fruity note. Fresh strawberries provide garnish and added aroma.
The cupcakes can be served as a snack, dessert, or teatime treat. Their combination of peanut butter and strawberry works well alongside mild beverages or as part of a dessert assortment. The recipe emphasizes not overfilling muffin tins and careful mixing to maintain lightness.
For frosting, sieving the jam removes large pieces for a smooth icing. Adding a spoonful of jelly inside cooled cupcakes can enhance strawberry presence. Color adjustments with red food dye are optional to intensify the pink hue. Avoid overmixing the batter to keep cupcakes fluffy rather than dense.
Ingredients
- ⅔ cup peanut butter smooth, 150g
- ½ cup butter at room temperature, unsalted, 115 g
- ⅔ cup caster sugar 125g
- 2 egg
- 1 teaspoon vanilla extract
- ¼ cup milk 50ml
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the strawberry jelly icing
- 2 tablespoons strawberry jelly (of jam, seived)
- ⅓ cup butter softened
- 1 ½ cups icing sugar powdered, 200 g
To decorate
- strawberry fresh
Instructions
- Preheat oven to 350°F/180°C. Grease or line a muffin pan.
- Beat the peanut butter, butter and sugar together with an electric whisk or stand mixer for a few minutes until light and fluffy.
- Beat in the eggs, one at a time, beating well after each one, then beat in the vanilla and the milk.
- Sift in the flour, baking powder and salt and gently combine.
- Spoon the batter into the muffin cases, ¾ full. Bake for 20 minutes or until risen and an inserted toothpick comes out clean.
- Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool completely before frosting.
For the strawberry jelly icing
- Tip: If using jam, press the strawberry jam through a fine mesh sieve to remove any large pieces, collecting the thinner jam in a small bowl. You should have 1 tablespoon of jam in the bowl to use.
- Beat the butter, sugar and strawberry jelly with an electric whisk or stand mixer until smooth. Keep in the fridge until ready to frost the cupcakes. If it’s not very pink, you can beat in a few drops of red food coloring.
Notes
- Use strawberry jam or preserves as a substitute for jelly, sieving through a fine mesh to remove solids before icing.
- Fill muffin tins about two-thirds full to prevent overflow during baking.
- Do not overmix batter to preserve cupcake fluffiness and avoid flat texture.
- To enhance strawberry flavor, add a teaspoon of strawberry jelly inside cooled cupcakes before frosting.
- If desired, add a few drops of red food coloring to the icing for a deeper pink color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 241mg | 10% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
