Another classic cupcake recipe. You can experiment with different types of jams.
- 1 ¼ cup. flour
- 1 ¼ cup sugar
- ¾ cup butter, softened
- 3 eggs, lightly beaten
- ½ tsp. vanilla
- 1 tsp. baking powder
- Strawberry Jam
Peanut Butter Frosting
- ½ cup butter (room temperature)
- 1 cup smooth peanut butter
- 2 cups powdered (icing) sugar
- 4 TBSP. milk
- 1 tsp. vanilla
- ¼ cup peanuts, finely chopped
Prepare a baking pan with 12 paper cupcake liners. Place softened butter and sugar into a bowl and cream together well (about 2 minutes). Add in beaten eggs a little at a time, beating slowly between each addition. Add vanilla. Sift in flour, baking powder and mix together for another minute. Spoon batter into prepared pan approximately 2/3 full. Place the pan in the middle rack of your oven and bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with strawberry jam. Combine all frosting ingredients in a bowl. Beat together with an electric mixer until smooth. Add more milk, if needed, to form a good spreading consistency. Frost cupcakes, and sprinkle chopped nuts for garnish and to add some crunch.
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