Chocolate seems to be the flavour of choice for Valentine’s Day but if you’re looking to switch things up this year bake up a batch of PB & J cupcakes. Peanut butter cupcakes topped with a raspberry icing are a great way to show your love.
The scent alone of these peanut butter cupcakes will have your mouth watering! You could enjoy one sans the icing as they are wonderfully moist but why anyone would miss an opportunity for raspberry flavoured icing is beyond me.
This delicious and easy to make recipe is from “Salty Sweets” by Christie Matheson. It bakes up a perfect 12 cupcakes and I’ll bet you already have everything you need at home. So, don’t waste time as Valentine Day is fast approaching. Be your own Valentine and bake up a batch just for yourself.
Peanut Butter Cupcakes with Raspberry Icing
Preheat oven to 350F. Paper line a 12-cup muffin tin.
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, softened
3/4 creamy peanut butter (not natural)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla
1/2 cup whole milk
In small bowl, whisk together the flour, baking powder and salt.
In the bowl of a mix master cream together the butter, peanut butter and sugars until light and creamy. Scrape down bowl. Add in egg and vanilla and beat together for about 30 seconds.
With mixer on low add in 1/3 of the flour mixture, then 1/2 of the milk, then 1/3 of the flour, then remaining milk and last 1/3 of flour, mixing until just combined after each addition. Don’t overmix.
Divide batter evenly between the 12 cups and bake for about 20 minutes until tops spring back lightly and a tooth pick inserted in the centre comes out clean.
Remove and let cool completely before icing.
Beat together 1/2 cup softened butter and 4 cups icing sugar. Add in a tablespoon of cream or milk one at a time until you have a firm icing. Add in 1 tsp of vanilla and mix. Add in a couple tablespoonfuls of seedless strawberry jam and mix together well. If icing is too thin add in a few tablespoons more of icing sugar until desired consistency is reached.