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Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes encompass raspberry filling inside of a vanilla cupcake that's then covered in creamy peanut butter frosting and peanuts! It tastes just like a PB&J Sandwich!

  • Prep35 min
  • Cook30 min
  • Total2 hr 5 min
  • Yield28 cupcakes
  • Calories473

Ingredients Steps Notes

Peanut Butter and Jelly Cupcakes encompass raspberry filling inside of a vanilla cupcake that’s then covered in creamy peanut butter frosting and peanuts! It tastes just like a PB&J Sandwich!

Peanut Butter and Jelly In A Delicious Dessert Form!

These Peanut Butter and Jelly Cupcakes are a sweet twist on the classic childhood lunch! Meaning everyone from kids all the way up to adults will LOVE these cupcakes!

I made these for a friend’s 70th birthday party. They were delicious! I used strawberry jelly. I will use this recipe all of the time. Who doesn’t love a PB&J. Yummo!

– Beth

Ingredients For Peanut Butter and Jelly Cupcakes

  • Cupcakes:
    • Cake Flour
    • Granulated Sugar
    • Baking Powder
    • Salt
    • Unsalted Butter
    • Large Egg Whites
    • Large Eggs
    • Whole Milk
    • Vanilla Extract
  • Filling:
    • Seedless Raspberry Jam
  • Frosting:
    • Unsalted Butter
    • Creamy Peanut Butter
    • Powdered Sugar
    • Heavy Cream
    • Vanilla Extract
  • Topping:
    • Finely Chopped Peanuts

The Importance Of Cake Flour

You’ll notice that cake flour is one of the ingredients listed on the recipe card. Be sure to use this instead of all-purpose flour since there is a difference between the two.

The difference is found in their protein content. All-purpose flour has 10 to 12% protein content verse cake flour which has 7 to 9%.

Lower protein content forms less gluten when mixing and baking resulting in a more tender crumb that’s soft and light.

Don’t have cake flour on hand to make these Peanut Butter and Jelly Cupcakes? Check out my recipe to easily make your own Cake Flour Substitute! All it takes is 2 ingredients and 5 minutes of your time!

How To Make Peanut Butter and Jelly Cupcakes

  1. Preheat the oven and line a cupcake pan with liners.
  2. Prepare the cupcakes by sifting cake flour into a bowl and then adding in the granulated sugar, baking powder, and salt.
  3. Mix in the softened unsalted butter until the mixture takes on a sandy texture.
  4. Beat in the large egg whites one at a time, mixing after each addition. Afterward, beat in the large eggs one at a time. Then beat this mixture at medium speed.
  5. Pour the whole milk in slowly and then beat in the vanilla extract.
  6. Portion the cupcake batter into the prepared muffin tin. Next, bake the cupcakes until a toothpick comes clean from the center.
  7. Prepare the filling by stirring the seedless raspberry jam together to make it easier to measure and work with.
  8. Prepare the frosting by creaming the unsalted butter and creamy peanut butter together until smooth. Then mix in the powdered sugar a cup at a time, alternating with heavy cream.
  9. Mix in the vanilla extract and then increase the speed of the mixer to whip the frosting until it becomes light and fluffy. Next, transfer the frosting to a piping bag that’s fitted with the tip of your choice.
  10. Core the cooled cupcakes out to make room for the filling. Then fill the cored-out centers with raspberry jam.
  11. Pipe the peanut butter frosting onto each cupcake and then drizzle them with raspberry jam. Sprinkle with finely chopped peanuts and enjoy!

Storage Instructions For Peanut Butter & Jelly Cupcakes

Place the Peanut Butter and Jelly Cupcakes in an airtight container and store them at room temperature. Eat the cupcakes up within 3 days! I actually prefer these cupcakes the next day because it gives the jam time to soak into the crumb of the cupcakes a bit.

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Steps

Cupcakes

  1. Preheat the oven to 350°F and line a cupcake pan with liners.

  2. Sift into the bowl of a stand mixer fitted with a whisk attachment. Add the , , and and mix at low speed for 30 seconds.

  3. Add the softened and mix at medium speed until the mixture has a sandy texture, about 1 to 2 minutes. Make sure no large clumps of butter remain.

  4. Beat in the one at a time, mixing after each addition. Scrape down the sides of the bowl and beat in the one at a time. Scrape down the sides of the bowl and beat for 1 minute at medium speed, do not skip this step as it is important to the cake's fine crumb texture.

  5. With the mixer running at low speed, slowly add the and and beat for 30 seconds after everything has been added. Scrape down the bowl and beat for an additional 30 seconds.

  6. Use a medium cookie scoop to add two scoops of batter to each cupcake liner and bake for 16 to 18 minutes or until a toothpick comes clean from the center. Transfer to a cool rack and bake off the remaining batter.

Filling

  1. Remove the from the jar and stir it with a whisk to make it easier to measure and work with. Set aside.

Frosting

  1. In a large bowl or stand mixer fitted with a paddle attachment, cream together the and until smooth.

  2. Add in the 1 cup at a time, alternating with the , just until combined.

  3. Add in the , then increase the speed to high and whip for 2 to 3 minutes until light and fluffy.

  4. Transfer frosting to a piping bag fitted with the tip of your choice.

Assembly

  1. Use a cupcake corer to core out the center of the cooled cupcakes.

  2. Add a teaspoon of raspberry jam to each cupcake.

  3. Top with peanut butter frosting then drizzle with a bit of raspberry jam and finely .

Notes

  • Only using 12 ounces of jam will give you just enough for the filling but won't leave any extra for the top garnish.
  • I personally prefer raspberry filling but you could keep it classic with concord grape, strawberry, or another favorite.
  • Store these cupcakes in an airtight container at room temperature for up to 3 days.
  • I think these cupcakes are better the next day. When given time to set, the filling absorbs into the cake around it and the cake itself becomes a bit moister. Giving it a softer texture and more flavor in every bite.

Nutrition

  • Calories473
  • Carbs58g
  • Protein7g
  • Fat26g
  • Saturated fat12g
  • Fiber1g
  • Sugar43g
  • Sodium145mg

Estimates per serving, when a serving size is listed.

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