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Peanut Butter and Jelly Cupcakes Everyone Will Love

Peanut Butter and Jelly Cupcakes Everyone Will Love

Soft peanut butter cupcakes are filled with grape or strawberry jelly and finished with smooth peanut butter buttercream. This nostalgic dessert makes 12 beautifully decorated cupcakes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Peanut Butter Cupcakes
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1/2 cup Creamy peanut butter
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup Milk
Filling
  • 1/2 cup Grape or strawberry jelly or jam
Peanut Butter Frosting
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Creamy peanut butter
  • 1 teaspoon Vanilla extract
  • 3 cups Confectioners' sugar
  • 1/3 cup Milk, added gradually

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and peanut butter for 2–3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is combined.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the cake portion comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  9. Cut a small cone from the center of each cupcake or make a cavity with a piping tip. Fill each center with approximately 2 teaspoons of jelly, then replace the cake piece if desired.
  10. Beat the frosting butter and peanut butter until smooth. Add the vanilla, gradually beat in the confectioners' sugar, and add the milk a tablespoon at a time until smooth and pipeable.
  11. Pipe or spread the frosting over the cooled cupcakes. Finish with a small dot of jelly or a drizzle of warmed jelly if desired.

Notes

Use room-temperature butter, eggs, and milk for an even batter. Do not overmix after adding the flour. Store covered at room temperature for a short serving period or refrigerate for longer storage, and let chilled cupcakes soften before serving.