Ingredients and Weight:
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup
- Vegetable oil: 1/2 cup
- Large eggs: 2
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
- Strawberry preserves: 1/2 cup
- Peanut butter frosting: 1 cup
(For peanut butter frosting, please refer to the following recipe: [Peanut Butter Frosting])
Preparation Time:
20 minutes
Cooking Time:
15-18 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the granulated sugar and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the prepared cupcake liners about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cool, spread the peanut butter frosting on top and add a dollop of strawberry preserves.
Nutritional Information:
Per serving:
- Calories: 350
- Fat: 15g
- Cholesterol: 50mg
- Sodium: 240mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy cupcakes with a sweet and tangy berry filling.
- Creamy and rich peanut butter frosting that complements the berry filling.
- A perfect treat for any occasion.
User Comments:
- "These cupcakes are amazing! The perfect balance of sweetness and tanginess."
- "I love the creamy peanut butter frosting and the strawberry preserves give it a nice touch."
- "These cupcakes were a hit at my party. Everyone loved them!"
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough cupcakes.
- If you do not have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Let the cupcakes cool completely before frosting them, as the frosting will melt if the cupcakes are still warm.
