Go Back
Peanut Butter & Jelly Cupcakes

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

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.