Peanut Butter And Jelly Cupcakes

Who doesn’t love peanut butter and jelly? Combining these two classic flavors in a cupcake will surely be a hit for everyone. This peanut butter and jelly cupcake recipe is easy to follow, and the end result is delicious. Keep reading for the full instructions.

Close up view of peanut butter and jelly cupcakes.

This was inspired by my chocolate cupcakes with peanut butter frosting recipe and also pairs well with these Nutella cupcakes.

Why This Recipe Works

Two peanut butter and jelly cupcakes on a blue and white plate.
  • Peanut butter and jelly pair perfectly together in cupcake form
  • The peanut butter frosting is creamy and delicious
  • These cupcakes are easy to make
  • The jelly filling is reminiscent of a jelly donut and is absolutely delicious.

Ingredients

Ingredients for peanut butter and jelly cupcake recipe in bowls.
  • All purpose flour- I use all-purpose flour in this recipe, but you could also use cake flour.
  • Baking powder and salt- These ingredients are necessary for the cupcakes to rise properly and taste good.
  • Butter- I always use unsalted butter in my baking so that I can control the amount of salt.
  • Sugar- This will be used to sweeten the cupcakes and the creamy peanut butter frosting on top.
  • Eggs- Make sure your eggs are at room temperature so that they incorporate better into the batter.
  • Vanilla extract- This is for flavor and also helps to moisten the cupcakes.
  • Buttermilk- You could also use whole milk. I like to use buttermilk because it adds a little bit of tang and makes the cupcakes extra moist.
  • Jelly or jam- I like to use strawberry jelly or raspberry jam in these cupcakes, but you could use grape jelly or any other flavor you want.
  • Peanut butter- Make sure to use creamy peanut butter for this recipe. I do not recommend using natural peanut butter because it is too oily and will make the frosting too runny.
  • Powdered sugar- You may need to add more or less powdered sugar, aka confectioners’ sugar, to the frosting, depending on how sweet you like it.
  • Heavy cream- This is optional, but I like to add it to my peanut butter frosting because it makes it extra creamy and delicious.
  • Optional toppings – I like to top my cupcakes with crushed salted peanuts and a little bit of jam, but you could use any toppings that you want.
Peanut butter and jelly cupcake sliced in half on a white plate.

Variations

  • Use almond butter or cashew butter in place of peanut butter.
  • Use a different flavor of jam or jelly in the filling and frosting.
  • Top with chocolate ganache instead of peanut butter frosting.
  • Add chopped nuts to the batter or frosting.
  • Add a bit of cream cheese to the filling for extra creaminess.

Instructions

cupcake liners in a muffin pan

Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.

dry ingredients in glass bowl

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

stand mixer with butter and sugar in a bowl

In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy.

Scrape down the sides as needed.

adding flour

Reduce to medium speed and the flour mixture in thirds, alternating with the buttermilk. Make sure they are well incorporated between each addition.

cupcake batter in the pan

Divide the batter evenly between the 12 cupcake liners, filling about ⅔ full.

adding the eggs into the stand mixer bowl

Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine.


mixing the ingredients

Scrape down the bowl and mix for another 30 seconds until the mixture is smooth.

cupcakes in the oven

Bake for 20-23 minutes or until the tops spring back or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.

For The Frosting & Jelly Filling

bowl with peanut butter and softened butter

Add the softened butter and peanut butter to the bowl of a standing mixer or large bowl with a handheld mixer.

adding powdered sugar to the mixture

Add the powdered sugar, ¼ tsp salt, and vanilla and mix on low for a minute until it incorporates.

At this point, gauge the consistency and flavor. If you want it thinner, you can add a tablespoon or two cream. You can also add a bit more salt if you think it needs it.

Remix for another minute until combined.

cupcakes with holes in them

Using a knife, cut out a cone shape from the center of the cupcake (wider on top and narrow towards the center).

smooth mixture in a bowl

Mix on medium to medium-high for 2-3 minutes, until the butter and peanut butter are combined, and the mixture is light and fluffy.

adding cream to thin out the mixture

Once it’s incorporated, mix on medium-high for another 3-4 minutes until it is fluffy again.

jam in a bag

Spoon jam into a piping bag.




cupcakes with jam in the centers

Fill with jam or jelly of your choice and replace the lid.

Peanut butter and jelly cupcakes on a wire cooling rack.

Frost with peanut butter buttercream, sprinkle with chopped salted peanuts and drizzle with warmed jam.

To drizzle, put the jam in a small bowl and microwave for 10-15 seconds. Next, place the jam in a piping bag (or zip loc bag), cut a tiny hole in the end, and drizzle the jelly over the tops of the cupcakes. You could also use a spoon and use a back-and-forth motion if you don’t have a piping bag.

Hint: In order to make the perfect cupcake, you need to use the best ingredients. I prefer to use smooth peanut butter for the peanut butter, but you can also use crunchy peanut butter if that’s what you have on hand. It will just give the cupcakes a little bit of texture.

Storage

Cupcakes are best stored in an airtight container at room temperature. They will stay fresh for 3-4 days. Peanut butter cupcakes can also be frozen with or without frosting. Frosted cupcakes will stay fresh in the freezer for up to 3 months.

Frequently Asked Questions

How do I prevent my cupcakes from sinking?

You can do a few things to prevent your cupcakes from sinking. First, make sure you follow the recipe closely and don’t overmix the batter. Be careful not to open the oven door too often while they’re baking, and let them cool completely before removing them from the pan.

Can I turn this recipe into a layer cake?

Yes, you can turn this recipe into a layer cake. Just double the recipe and bake it in two 9-inch cake pans. Once they’re cooled, spread the peanut butter frosting between the layers and on the top and sides of the cake.

This peanut butter and jelly cupcake recipe is easy to follow, with step-by-step photos, and the results are amazing. The peanut butter frosting is creamy and delicious, and adding a little jelly makes these cupcakes extra special. Whether you’re making them for a birthday party or just because, these peanut butter and jelly cupcakes are sure to be a hit!

Peanut Butter And Jelly Cupcake Recipe

Combining two classic flavors in a cupcake is a definite hit! This peanut butter and jelly cupcake recipe is easy to follow and delicious!
Jenna Shaughnessy
Serving Size 12 Cupcakes

Ingredients

For the cupcakes

  • 1 ¼ cups all purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cups sugar
  • 2 eggs room temp
  • 2 teaspoon vanilla extract
  • ½ cup buttermilk room temp

For the filling:

  • 2 cups jelly or jam I always use strawberry or raspberry jam
  • For the peanut butter frosting
  • 1 cup butter softened
  • 1 cup creamy peanut butter room temperature
  • 3 cups powdered sugar up to 4 cups for a stiffer frosting
  • ¼-½ tsp salt
  • 1-2 tbsp heavy cream up to ¼ cup if desired’
  • Toppings: Crushed salted peanuts and extra jam

Instructions

Instructions for cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy.
  • Scrape down the sides as needed.
  • Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine.
  • Reduce speed to medium and the flour mixture in thirds, alternating with the buttermilk, make sure they are well incorporated between each addition. Scrape down the bowl and mix for another 30 seconds until the mixture is smooth.
  • Divide the batter evenly between the 12 cupcake liners, filling about ⅔ full.
  • Bake for 20-23 minutes or until the tops spring back or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.
  • Using a knife, cut out a cone shape from the center of the cupcake (wider on top and narrow towards the center).
  • Fill with jam or jelly of your choice and replace the lid.
  • Frost with peanut butter buttercream, sprinkle with chopped salted peanuts and drizzle with warmed jam.

To Make the Frosting

  • Add the softened butter and peanut butter to the bowl of a standing mixer or large bowl with a hand held mixer.
  • Mix on medium to medium high for 2-3 minutes, until the butter and peanut butter are combined and the mixture is light and fluffy.
  • Add the powdered sugar, ¼ tsp salt, and vanilla and mix on low for a minute until it incorporates.
  • Once it’s incorporated, mix on medium high for another 3-4 minutes until it is fluffy again.
  • At this point, gauge the consistency and flavor. If you want it thinner you can add a tablespoon or two cream. You can also add a bit more salt if you think it needs it.
  • Remix for another minute until combined.

Jam Drizzle

  • To drizzle, put the jam in a bowl and microwave for 10-15 seconds. Place the jam in a piping bag (or zip loc bag) cut a tiny hole in the end, and drizzle the jelly over the tops of the cupcakes. You could also use a spoon and use a back and forth motion if you don’t have a piping bag.

Notes

In order to make the perfect cupcake, you need to use the best ingredients. I prefer to use smooth peanut butter for the peanut butter, but you can also use crunchy peanut butter if that’s what you have on hand. It will just give the cupcakes a little bit of texture.
Cupcakes are best stored in an airtight container at room temperature. They will stay fresh for 3-4 days. Peanut butter cupcakes can also be frozen with or without frosting. Frosted cupcakes will stay fresh in the freezer for up to 3 months.

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