Description
Peanut Butter and Jelly Cupcakes transform the nostalgic flavors of classic sandwiches into moist, fluffy cupcakes with a creamy peanut butter and fruity jelly center topped with a luscious swirl frosting. Perfect for kids’ parties, potlucks, or casual gatherings, these easy-to-make cupcakes combine savory and sweet in a memorable treat that’s customizable for every taste and dietary need.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla extract
Filling & Frosting
- About 1 teaspoon jelly or jam of your choice (strawberry, grape, raspberry, etc.) per cupcake
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
- 1/4 cup creamy peanut butter (for frosting)
- 1–2 tablespoons heavy cream or milk (for frosting, to desired consistency)
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt to evenly combine the dry ingredients.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. This ensures a tender, airy cupcake texture.
- Add Eggs and Peanut Butter: Beat in the eggs one at a time until fully incorporated. Then add the peanut butter and vanilla extract, mixing until smooth and creamy.
- Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and milk to the wet ingredients, beginning and ending with the dry mixture. Mix gently until just combined to avoid dense cupcakes.
- Fill and Add Jelly: Spoon batter halfway into each cupcake liner. Add about a teaspoon of your chosen jelly in the center, then cover with more batter until the liners are about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted near the edge comes out clean. Let the cupcakes cool completely before frosting.
- Make the Sweet Swirl Frosting: Beat softened butter with powdered sugar until fluffy. Add peanut butter and a splash of heavy cream or milk until you reach a swirlable consistency. Pipe or spread generously over cooled cupcakes.
- Decorate and Enjoy: For an extra touch, add a small dollop of jelly on top of the frosting or sprinkle crushed peanuts for added crunch. Serve and savor every bite!
Notes
- Use room temperature butter, eggs, and milk for best mixing and texture.
- Fill cupcake liners only about two-thirds full to prevent overflow and ensure even baking.
- Use a piping bag for frosting to create classic, beautiful swirls.
- Choose thick jelly or jam to keep the surprise center intact and prevent it from sinking.
- Ovens vary; check cupcakes a few minutes early to avoid overbaking and drying out.
- Crunchy peanut butter can be used for added texture in both cupcakes and frosting.
- Substitute gluten-free flour blends or nut-free seed butters as needed for dietary restrictions.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg