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Ingredients
- For the Frosting:
- 1 3/4 cups Cake Flour (spooned and leveled)
- 2 teaspoons Baking Powder
- 1 1/3 cup brown sugar
- 1/3 cup water (hot)
- 4 tablespoons Unsalted Butter (softened)
- 2/3 cup Creamy Peanut Butter
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 1/3 cup Canola oil
- 3 Large Eggs (slightly beaten)
- 1/2 cup sour cream
- 3 cups Confectioners Sugar
- 1 cup Butter
- 1 teaspoon Vanilla Extract
- 1 tablespoon Heavy Cream
- 1/4 cup Strawberry Puree
- Strawberry Puree:
- 1 Pint Strawberries
Preparation
Step 1
1 3/4 cups Cake Flour (spooned and leveled)
2 teaspoons Baking Powder
Combine flour and baking powder in a bowl. Set aside.
1 1/3 cup brown sugar
1/3 cup water (hot)
4 tablespoons Unsalted Butter (softened)
2/3 cup Creamy Peanut Butter
2 teaspoons Vanilla Extract
1/2 teaspoon Salt
1/3 cup Canola oil
In bowl of standing mixer, combine brown sugar and hot water. Mix on low for a few seconds to dissolve sugar. Add butter, peanut butter, vanilla, and salt to combine. Add in oil.
3 Large Eggs (slightly beaten)
1/2 cup sour cream
On low “stir” in flour gradually. Remove bowl from mixer. Mix eggs and sour cream. Stir mix into batter. Pour into muffin cups.
Bake at 350 for 18 – 20 minutes until middle of cupcakes spring back. Don’t overcook.
1 Pint Strawberries
For Strawberry Puree: Put strawberries in a food processor and pulse until pureed. Strain out the liquid and reserve for frosting.
3 cups Confectioners Sugar
1 cup Butter
1 teaspoon Vanilla Extract
1 tablespoon Heavy Cream
1/4 cup Strawberry Puree
For the Frosting: In a stand mixer fitted with the whisk attachment, beat the sugar and butter until well blended, beginning on low and gradually increasing the speed. Add the strawberries, cream, and vanilla and continue to beat until frosting is a spreadable consistency.
Frost the peanut butter cupcakes with the strawberry buttercream frosting.