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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!
Course Dessert
Servings 12 Cupcakes
Author Jenna Shaughnessy

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.