Peanut Butter and Jelly Cupcakes RecipeAmanda Powell | A Cookie Named Desire
Everyone will fall in love with these peanut butter and jelly cupcakes. Soft, fluffy peanut butter cupcakes are filled with sweet jam and topped with a berry buttercream for a tasty crowd-pleasing treat.
There isn’t much better than peanut butter and jelly as a flavor combination. I mean, what’s not to love?
It’s super comforting and nostalgic and reminds me of the excitement of back to school. Can you believe that it is already time for school to again?
Whaaaat?! I feel like summer only just started and already it’s fall.
These peanut butter and jelly cupcakes are the perfect lunchbox dessert. It’s a fluffy peanut butter cupcake filled with your favorite jam (I used mixed berry) and then topped with a nice berry jam frosting.
It’s a tasty balance of both worlds, just as it should be. Any kid (or adult!) would be thrilled to find this in their lunchbox.
Normally, I don’t like peanut butter cupcakes because they can be dense and too dry. These cupcakes are not that.
They are light and perfectly moist. You do need to pay careful attention to the baking time, however, because they will still dry out after just a minute of over baking.
Even if that happens, the surprise jam filling helps to counteract any bit of dryness.
And the berry frosting? You are going to want to eat it by the spoonful.
It’s so good. Sweet and fruity and just amazing. It’s the perfect topping for these peanut butter cupcakes.
If you wanted to really do something amazing, you can melt some peanut butter chips with heavy cream and drizzle it over the frosting and add a drizzle of thinned out jam.
Oh my gosh, I am drooling just thinking about it.
Whether for back to school or just for fun, there is no going wrong with a few of these peanut butter and jelly cupcakes in your life.
Make them and be prepared to become the most popular person in the house.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
Peanut Butter and Jelly Cupcakes Recipe
- 1/2 cup Unsalted Butter, room temperature
- 1 1/3 cups Brown Sugar, packed
- 3/4 cup 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
- 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, optional
- 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.
- Amanda Powell
- Cooking Method:
- Baking, Peanut Butter, Cupcakes, Jellies, Party Food, Snacks, Baked
- Related Recipes:
- Baking Recipes, Peanut Butter Recipes, Cupcake Recipes, Jelly Recipes, Party Food Recipes, Snack Recipes, Baked Recipes
- Recipe Yields:
- 12 cupcakes
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
Author: Amanda Powell
Recipe Yields: 12 cupcakes
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Amount Per Serving