Peanut Butter & Jelly Cupcakes

These cupcakes are the grown-up playground version of a childhood classic — peanut butter and jelly, but hugged by tender cake and a pillow of peanut-buttercream. They’re silly and comforting, with the slightly salty, nutty frosting balancing the jammy center. Perfect for bake sales, after-school snacks, or whenever you need nostalgia with a tiny bit of sophistication.

My husband actually judges bake-offs in his head, quietly. He walked through the door the night I made these, took one bite, and announced they were now “our weekend thing.” My kiddo insists on picking the jam (strawberry 90% of the time, grape for drama), and we’ve fallen into a very serious ritual: one fresh cupcake each, hot tea for grown-ups, juice for the kid, and a chorus of crumbs on the couch. Once I accidentally swapped crunchy peanut butter in—total chaos (in the best way). These have become the dessert I bring to potlucks so people will come back and tell me how weirdly nostalgic they felt eating them.

Kitchen Talk

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I always end up with a smear of jam on my cheek by the time these are boxed. The first time I tried to fill the cupcakes with jam I used a zip-top bag corner like a piping bag — watched the jam squirt everywhere and learned to use a small piping tip instead. Also, if you taste the batter and judge me — go ahead. I taste-test everything. Once I swapped almond butter because we were out of peanut and it made the frosting weirdly floral; we pretended it was intentional and labeled those “fancy cupcakes.” The real trick is keeping the frosting soft but sturdy enough to hold the jam lid in place.

Shopping Tips

– Baking Basics: Use all-purpose flour and check the expiration on your baking powder/soda — old leaveners = flat cupcakes.
– Fats & Oils: Use room-temperature butter for creamier batter and frosting; it whips up fluffier than cold butter.
– Nuts & Seeds: Pick a peanut butter you genuinely like; smooth for classic texture, crunchy if you want extra bite.
– Fruit: Buy a jar of jam you love — the filling is small but makes the whole cupcake, so go for quality if you can.
– Flavor Boosts: A good vanilla extract brightens both cake and frosting; don’t skimp unless you like flat desserts.

Prep Ahead Ideas

– Bake the cupcakes a day ahead and keep them in a single layer in an airtight container at room temp; frost the next day for best texture.
– Make the frosting the night before and refrigerate; bring it to room temp and re-whip briefly before piping.
– Fill a pastry bag with jam and store it in the fridge upright (or in a cup) so you can pipe the centers cleanly when you’re ready.
– Use shallow containers or muffin carriers to avoid squashing the frosting if you’re transporting them.

✔Time-Saving Tricks

– Use a mixer to cream butter and sugar — saves arm work and gives lighter cake and frosting.
– Freeze leftover jam in tablespoon-sized blobs on a parchment sheet; pop into a bag and use as quick fills for future bakes.
– Buy pre-made cupcake liners or a silicon pan liner to skip greasing and cleanup.
– If you’re in a rush, pipe frosting on warm cupcakes and let them set while you tidy up — not perfect, but totally edible.

✔Common Mistakes

– Overfilling the cake tin: I did this once and ended up with volcano cupcakes; fill each cup only about two-thirds and breathe.
– Frosting that’s too soft: If your frosting melts or collapses, chill it briefly, then re-whip; cold frosting is easier to control than melted.
– Jam that runs: If the jam is very loose, reduce the amount slightly or chill it first so it doesn’t seep into the cake.
– I once tried to poke a hole with a spoon and tore the cake — use a proper corer or a small piping tip for neat little pockets.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Coffee, black tea, or a tall glass of milk — nostalgic pairings for different ages.
– Vanilla ice cream or whipped cream for an extra-indulgent dessert plate.
– Fresh fruit (berries or sliced apples) for brightness alongside sweetness.

✔Tips & Mistakes

– Let butter come to room temp before starting; it makes creaming actually work.
– Cool cupcakes completely before filling and frosting — patience pays off.
– If jam is watery, heat it briefly to reduce and thicken, then cool before piping.
– Taste the peanut butter first — it should be flavorful enough to carry the frosting.

✔Storage Tips

Store unfrosted cupcakes in an airtight container at room temp for a day, or in the fridge up to 3 days once frosted (frosting will firm up). For longer storage, freeze unfrosted cupcakes and thaw, then fill and frost. Cold cupcakes are totally fine for breakfast—tiny handheld pancakes of nostalgia—and frosting tastes like a chilled peanut butter dream when you eat one straight from the fridge. No shame in that.

✔Variations and Substitutions

– Use almond or cashew butter if peanut allergies aren’t an issue for your crowd (flavor shifts, but still tasty).
– Swap jam for lemon curd, Nutella, or salted caramel for different personalities of cupcake.
– For gluten-free: use a 1:1 gluten-free flour blend and expect slightly different texture.
– Want crunch? Fold chopped peanuts into the frosting or sprinkle on top after piping.

Frequently Asked Questions

Peanut Butter & Jelly Cupcakes

Tender peanut butter cupcakes filled with bright strawberry jam and crowned with silky peanut butter frosting. A nostalgic PB&J treat in cupcake form.

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Prep Time: 25 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 43 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.3 cup all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup creamy peanut butter for batter
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 2 each large eggs room temperature
• ▢ 1.5 tsp vanilla extract
• ▢ 0.75 cup whole milk room temperature
• ▢ 0.5 cup seedless strawberry jam for filling
• ▢ 0.5 cup unsalted butter, softened for frosting
• ▢ 0.5 cup creamy peanut butter for frosting
• ▢ 2.25 cup powdered sugar sifted if lumpy
• ▢ 0.25 tsp fine salt for frosting
• ▢ 3 tbsp milk or heavy cream as needed for consistency
• ▢ 0.25 cup extra strawberry jam for topping, optional
• ▢ 0.25 cup chopped roasted peanuts for garnish, optional

Instructions

Preparation Steps

• Heat oven to 350°F and line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, and salt in a medium bowl.
• Beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in eggs one at a time, then beat in the vanilla.
• Add dry ingredients in three additions, alternating with milk. Mix just until smooth.
• Divide batter among liners, filling each about two-thirds full.
• Bake 17 to 19 minutes, until a toothpick comes out clean. Cool completely.
• Core each cupcake with a small knife. Spoon jam into the centers and replace the tops.
• Beat butter and peanut butter for frosting until creamy and well combined.
• Gradually beat in powdered sugar and salt. Add milk until light and spreadable.
• Pipe or spread frosting onto cupcakes. Swirl extra jam and sprinkle peanuts, if using.
• Serve right away or store airtight at room temperature up to 1 day, or refrigerate 3 days.

Notes

Variation: Try grape or raspberry jam, or swirl a spoonful of jam into the frosting for a marbled look. For extra peanut crunch, top with chopped honey-roasted peanuts. Storage: Frosted cupcakes keep best covered in the fridge; let soften before serving.

This recipe is an original creation inspired by classic Peanut Butter & Jelly Cupcakes flavors. All ingredient ratios and instructions are independently developed.