PB&J Cupcakes

First, I have to start by mentioning a blog award I got from Kelly at Today Was a Fairytale :) Thanks Kelly! You can see my blog post about it here, Liebster Award.

A friend of mine had a bake sale for a fundraiser and I offered to help make cupcakes! I made three different kinds. These, Chocolate Peanut Butter Cupcakes, and Cupcake Brownies. She raised $150! Nice job Sarah :)

Cupcakes

1 & 3/4 cups all-purpose flour

1 & 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup butter, melted

1/2 cup white sugar

1 large egg

1 tsp strawberry extract

1/2 cup milk

1/2 cup buttermilk

1/2 cup raspberry jam

Frosting

1/2 cup peanut butter

1/2 cup butter, softened

4 cups confectioners' sugar

1/4 cup milk

•  Preheat oven to 350 degrees, line 18 muffin tins with paper baking cups.
• Whisk together flour, baking powder, baking soda, and salt in large bowl.
• Beat butter and sugar with electric mixer until fluffy, about 1-2 minutes. Add egg, strawberry extract and continue beating. Beat in milk and buttermilk, then jam. The batter should be purple.
• Slowly stir flour mixture in to the batter mixture until evenly combined.
• Pour batter in to prepared baking cups.
• Bake for 15-20 minutes or until toothpick comes out clean. Cool.
• In a large bowl, beat the peanut butter and butter until smooth. Mix in 2 cups of confectioners' sugar, 1/4 cup at a time. Stir in 1/4 cup milk, gradually add remaining sugar. If frosting is too dry, add 1 Tbsp of milk.
• Frost cooled cupcakes.