Servings: 24
All-purpose flour 
2 cup
Baking powder 
2 tsp
1/2 cup
Granulated sugar 
1 1/2 cup
Peanut butter 
1 cup
Vanilla extract 
1 tsp
Whole milk 
3/4 cup
Confectioners' sugar 
1 box (for frosting)
Strawberry jam 
3/4 cup (for frosting)
1/2 cup (for frosting)
Peanut Butter Cupcakes
30 m
20 m
Ready in:
50 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare 24 muffin pan cups: line them with liners. 
  2. Whisk together flour and baking powder. 
  3. Using a mixer, beat butter and granulated sugar for 3 minutes on medium speed. Beat until fluffy. Next, beat in peanut butter and vanilla extract. Gradually add eggs (beat after each). On low speed, add the flour and baking powder mixture alternately with milk. Start and finish with the flour mixture. Then, transfer the mixture into the muffin cups. 
  4. Bake in the preheated oven for 20 minutes, rotating halfway through. Use a toothpick to check for doneness: insert it in the center and check if it comes out clean. Allow to cool in the pans on the wire rack. Next, remove from the muffin pan and allow the cupcakes to cool completely on the wire racks. 
  5. Using a mixer, beat confectioners' sugar, jam, and butter on low speed. Beat until blended. Next, beat on high until fluffy. Frost the cupcakes. Serve and enjoy your Peanut Butter Cupcakes!