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!
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.
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!
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.
I have never tried it with alternatives before, but I would recommend trying it. You do not need to change any of the ratios.
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.
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.
For the cupcakes
- 1/2 cup unsalted butter, room temperature
- 1 1/3 cups brown sugar
- 3/4 cup creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, room temperature
- 1/2 cup berry jam
For the frosting
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/4 cup berry jam
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest, optional, but recommended
- 2 tablespoons heavy cream
- 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.
Keep a careful eye on the cupcakes as they can dry out easily in the oven
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 272mgCarbohydrates: 71gFiber: 2gSugar: 51gProtein: 8g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.
Recipe was first shared on Food Fanatic where I am a contributor