PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ cup butter, melted

½ cup white sugar

1 large egg

1 teaspoon strawberry extract

½ cup milk

½ cup buttermilk

½ cup raspberry jam

½ cup peanut butter

½ cup butter, softened

4 cups confectioners sugar

¼ cup milk

Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.

Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.

Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.

Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.