Peanut Butter and Jelly Cupcakes
Introduction
Peanut butter and jelly is one of the most nostalgic flavor pairings out there. From childhood sandwiches to indulgent desserts, the combination of creamy peanut butter and sweet fruit jam never goes out of style. These Peanut Butter and Jelly Cupcakes bring that classic duo into a moist, fluffy cupcake topped with luscious peanut butter frosting and a swirl of fruity jam.
They’re perfect for birthdays, bake sales, or simply when you want a playful treat that makes everyone smile.
Ingredients
For the Cupcakes
1½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup milk
For the Filling
½ cup strawberry or raspberry jam (or your favorite jelly)
For the Frosting
½ cup unsalted butter, softened
½ cup creamy peanut butter
2½ cups powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Pinch of salt
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter, Peanut Butter, and Sugar
In a large bowl, beat butter, peanut butter, and sugar until light and fluffy (about 3 minutes).
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Add dry mixture to wet mixture in three parts, alternating with milk. Mix until just combined.
Step 6: Bake
Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Step 7: Fill with Jam
Once cooled, use a small knife or piping tip to cut out the center of each cupcake. Fill with 1 teaspoon of jam.
Step 8: Make Frosting
Beat butter and peanut butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy.
Step 9: Frost and Garnish
Pipe frosting onto cupcakes. Drizzle with extra jam or top with a dollop for decoration.
Baking Tips
Use creamy peanut butter for smooth texture.
Don’t overmix the batter—this keeps cupcakes tender.
Chill frosting slightly if too soft.
Try different jams (grape, blackberry, apricot) for variety.
Variations
PB&J Swirl Cupcakes: Swirl jam directly into the batter before baking.
Chocolate PB&J Cupcakes: Add 2 tbsp cocoa powder to the batter.
Nutty Crunch: Sprinkle chopped peanuts on top of frosting.
Mini Cupcakes: Bake in mini tins for bite‑sized treats.
Serving Ideas
Pair with a glass of cold milk for a nostalgic snack.
Serve at kids’ parties for a fun twist on a classic.
Add colorful liners and sprinkles for festive occasions.
FAQs
Q: Can I make these ahead of time?
Yes! Store unfrosted cupcakes in an airtight container for 2 days. Frost before serving.
Q: Can I freeze them?
Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready.
Q: Can I use crunchy peanut butter?
Yes, but the texture will be slightly different.
Q: How do I prevent cupcakes from drying out?
Don’t overbake, and store in a sealed container.
Nutrition (Approx. per cupcake)
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 6g
Final Thoughts
These Peanut Butter and Jelly Cupcakes are a playful twist on a beloved classic. Moist, flavorful, and topped with creamy frosting and fruity jam, they’re guaranteed to be a hit with kids and adults alike.