Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature.

In the bowl of your mixer beat the butter and peanut butter together on medium speed until nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the butter mixture.

Once you have added all the sugar to the mix add the heavy cream, vanilla, and salt.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Remove any stems from your strawberries and place them into a blender or food processor. Pulse them until all of the strawberry pieces have been pureed.

Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture. Once you have added all the sugar to the mix pour in the strawberry puree, and the vanilla.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

If you need to thin your frosting add hot water a little bit at a time.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

If you need to thin your frosting add hot water a little bit at a time.

Place a large straight piping tip into a piping bag. Spoon the peanut butter buttercream so it rest only on the right side of the pastry bag going about halfway up and half way full.

Spoon the strawberry buttercream into the left-hand side of the pastry bag so it's equal to the peanut butter side and they're touching. Twist the top of the bag so it's closed.

Swirl your buttercream onto each of the cupcakes to create a twisted buttercream swirl.

Sprinkle each cupcake with the chopped peanuts.