Peanut Butter and Jelly Cupcakes

Every child’s favorite sandwich in cupcake form-these Peanut Butter and Jelly Cupcakes are the perfect dessert for the kid in all of us! Moist cupcakes with crunchy peanuts baked right into the cupcakes. Who says that peanut butter and jelly is just for kids? Not me! I love a good peanut butter and jelly sandwich, and these amazing little cakes bring me back to my childhood with every bite. Jelly is piped into the middle of each cupcake, topped with a creamy peanut butter frosting and a dollop of jelly on top. These are the ultimate peanut butter and jelly dessert.

Can’t get enough peanut butter and jelly dessert? Check out the peanut butter and jelly bars! 🙂

Peanut Butter and Jelly Cupcakes

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For the Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2/3 cup creamy peanut butter
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3/4 cup coarsely chopped salted, roasted peanuts
  • 1/2 cup jam or jelly, divided
For the Peanut Butter Frosting:
  • 6 ounces cream cheese, room temperature
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream
  1. Adjust oven rack to lower-middle position and preheat to 375 degrees F. Line muffin pan with baking cup liners.
  2. In a small bowl, whisk flour, baking soda, baking powder and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy. Reduce speed to low and mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
  4. Divide the batter evenly among muffin pan cups. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 19-22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. To assemble the cupcakes, place ¼ cup jam or jelly filling into a decorating bag fitted with the number 230 round decorating tip. Insert the tip into the center of the cupcake and gently squeeze the jelly into the center of the cupcake. Repeat with remaining cupcakes.
  6. To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
  7. To make the peanut butter frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
  8. In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture.
  9. Place frosting into decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
Source: adapted from Martha Stewart’s Cupcakes

This entry was posted in Cupcakes, Dessert and tagged , , , , , . Bookmark the permalink.

25 Responses to Peanut Butter and Jelly Cupcakes

  1. Shaz (Feedingmykidsbetter) says:

    Wow! That cupcake will hit the spot! I definitely will try that one out. Thanks for sharing.

  2. beccacit says:

    Peanut butter and jelly? Who knew that cupcakes could be perfect for breakfast! 🙂

  3. Oh wow! These look beautiful and sound absolutely amazing! Nothing like a PB&J to take you back!

  4. These are going to be a big hit!

  5. lisamichele says:

    OMG.Yum. I’ve been looking for a good PB and J cupcake recipe for a while now, and this one looks perfect!

  6. Love pb&j so definitely have to try these! The frosting looks so delicious as well!

  7. Hmariek says:

    Oooooooo!! (that was my sincere first reaction) Fabulous idea!

  8. I bet those are completely irresistible! They are simply adorable, and I couldn’t think of a better flavour for a cupcake.
    *kisses* HH

  9. I love pb&j but I havent had it in forever these look delicious!

  10. Ang says:

    I think I have all the ingredients for this except I’m out of vanilla extract. Dang! I wonder if it would make a big difference if I don’t use the vanilla? The store just seems to far away right now:)

  11. Delicious! I love peanut butter and jelly. The peanut butter frosting alone sounds amazing.

  12. These look delicious, especially that peanut butter frosting!

  13. Jenny says:

    Holy cow these are amazing!!! PB&J cupcakes are definitely something to write home about 😀

  14. Cara says:

    Peanut butter and Jelly and cupcakes! YUM! These look awesome! The frosting looks spoon-worthy!

  15. oooh.. this looks so good.
    I love pb & jelly sandwiches, so this would taste amazing. The frosting just looks so edible.

  16. i love pb + jelly anything!!! i must make this…

  17. Oh My GOSH! You have got to stop! Your recipes are giving me MAJOR cravings right now!!! 🙂

  18. Sara says:

    After making and absolutely loving PB&J bars, I definitely will try these!

  19. I’m 30 and still eat PB&J sandwiches for lunch on a regular basis, so these are right up my alley. Looks like I might need to invest in some pastry bags!

  20. Caroline says:

    YUM! I absolutely love pb&j, well and of course cupcakes. Great combo!

  21. Michelle says:

    Your cupcakes are always so beautifully decorated!

  22. wee eats says:

    mmm pbj in cupcake form? i’m in!

  23. blog by tina says:

    ooooooooo. this looks better than a sammich. What kind of PB do you use?

  24. Pingback: | My attempt to cook my way through Pinterest while training for my first half marathon…but not simultaneously

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