Peanut Butter and Jelly Cupcakes Recipe

Amanda 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.

Peanut Butter and Jelly Cupcakes Photo

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.

Just saying.

Peanut Butter and Jelly Cupcakes Picture

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.

Peanut Butter and Jelly Cupcakes Image

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.

Peanut Butter and Jelly Cupcakes Pic

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?

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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

    12 Servings


  • 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
For the Frosting:
  • 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


  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
  2. 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.
  3. In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Mix well.
  4. Alternate adding the flour in three additions and the milk in two additions. Mix each addition in until just combined.
  5. Evenly divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean.
  6. 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.
  7. 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.
  8. Add in the jam and salt and beat well. Stir in the vanilla and lemon zest.
  9. Add in the heavy cream as needed to achieve the consistency you desire.
  10. Fill a piping bag with the frosting and pipe the frosting onto the cupcakes.
  11. Serve immediately, or within three days. 


Cooking Method:
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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

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 198
Calories 589

% Daily Value*
Total Fat 25g
  Saturated Fat 12g
Sodium 173mg
Total Carbohydrate 78g
  Dietary Fiber 1g
  Sugars 67g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!

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