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    Home - Cupcakes

    Published: Jul 20, 2020 · Modified: Dec 20, 2022 by Amanda Powell · This post may contain affiliate links.

    Peanut Butter and Jelly Cupcakes

    Jump to Recipe Print Recipe

    Soft, fluffy peanut butter cupcakes filled with bright jam and finished with a berry buttercream frosting. These peanut butter and jelly cupcakes are too fun to pass up!

    close up cupcake with wood tray of cupcakes in background

    Why it works

    The cupcake is light and fluffy, yet packed full of peanut butter flavor. It's contrasted by a filling of jam and topped with a smooth berry-flavored frosting.

    They're so easy to make and taste almost exactly like a pb&j sandwich, minus the stick-to-the-roof-of-your-mouth problem we always had as kids.

    You can get as fancy as you like with these cupcakes, using your favorite peanut butter, or even making your own berry jam. Or you know, keep things nice and simple.

    They're just as good as these 3-ingredient peanut butter cookies in terms of ease and flavor!

    Ingredients

    We use a lot of the basic ingredients for a delicious and fluffy cupcake, so instead of breaking down each one and why we use it, let's dive into the two main ingredients we use: pb&j.

    • Peanut butter - We use a healthy amount of peanut butter. I highly recommend using creamy peanut butter, but if you like a little crunch in your cupcakes, try out some of your favorite crunchy peanut butter. I would advise that you stay away from natural/oily peanut butter, but it won't be the end of the world if you don't.
    • Jelly - You can use any jam or jelly you want. Homemade or store-bought. It all depends on what your favorite is. I love doing a mixed berry with cherries and a little bit of lemon zest to brighten things up a bit. If you want to get even more adventurous, something like chocolate cherry jam is amazing in this cupcake!

    For the frosting, I used a regular American buttercream frosting, but added my favorite berry jam. These cupcakes would also be amazing if you used a cream cheese frosting base with the jam added in.

    scattered peanut butter and jelly cupcakes

    F.A.Q.s

    Can I use flavored peanut butter?

    You can definitely try it and see how you like it! Try adding cinnamon peanut butter, chocolate peanut butter, and others to try and mix things up.

    We are peanut-free, can I use almond butter or sun butter?

    I have never tried it with alternatives before, but I would recommend trying it. You do not need to change any of the ratios.

    Storage

    Store these peanut butter and jelly cupcakes in an airtight container for up to three days. You can freeze unfrosted cupcakes for up to a month. To thaw, leave at room temperature for 3 - 4 hours.

    Related recipes

    If you are a peanut butter fan, you need to try my no-churn chocolate peanut butter ice cream, this no-bake peanut butter pie, these peanut butter brownies, and don't forget to top your ice cream with this peanut butter hot fudge sauce. If you want something creative, try this peanut butter cocktail, this peanut butter mug cake, and this edible peanut butter cookie dough.

    overhead pb & j cupcakes on table showing inside
    scattered peanut butter and jelly cupcakes

    Peanut Butter and Jelly Cupcakes

    Amanda Powell
    Light, fluffy peanut butter and jelly cupcakes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 18 mins
    Total Time 38 mins
    Course cupcakes
    Cuisine American
    Servings 12 cupcakes
    Calories 335 kcal

    Ingredients
      

    For the cupcakes

    • ½ cup unsalted butter room temperature
    • 1 ⅓ cups brown sugar
    • ¾ cup creamy peanut butter
    • 2 large eggs room temperature
    • 1 teaspoon pure vanilla extract
    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¾ cup whole milk room temperature
    • ½ cup berry jam

    For the frosting

    • ½ cup unsalted butter room temperature
    • 3 cups powdered sugar
    • ¼ cup berry jam
    • ⅛ teaspoon salt
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon lemon zest optional, but recommended
    • 2 tablespoons heavy cream

    Instructions
     

    • Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
    • Beat the butter and sugar together until light and fluffy. Add in the peanut butter and the eggs and beat until fully incorporated. Mix in the vanilla.
    • In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Mix well.
    • Alternate adding the flour in three additions and the milk in two additions. Mix each addition in until just combined.
    • Evenly divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean.
    • Allow to cool completely and cut out the centers of the cupcakes. Add in the jam into the center. Take the parts you’ve cut out and remove the inside section and replace the tops of the cupcakes back onto the cupcakes.
    • To make the frosting, beat the butter until creamy. Add in the powdered sugar one cup at a time, beating well between each addition. The mixture will end up looking crumbly and lumpy, this is normal.
    • Add in the jam and salt and beat well. Stir in the vanilla and lemon zest.
    • Add in the heavy cream as needed to achieve the consistency you desire.
    • Fill a piping bag with the frosting and pipe the frosting onto the cupcakes.
    • Serve immediately, or within three days. 

    Notes

    Keep a careful eye on the cupcakes as they can dry out easily in the oven

    Nutrition

    Serving: 1gCalories: 335kcalCarbohydrates: 71gProtein: 8gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 11gCholesterol: 76mgSodium: 272mgFiber: 2gSugar: 51g
    Keyword cupcakes, jam, jelly, pbj, peanut butter, peanut butter and jelly
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    Recipe was first shared on Food Fanatic where I am a contributor

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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