Description
Peanut Butter and Jelly Cupcakes are a delightful twist on the classic sandwich, featuring moist peanut butter cake filled with sweet jelly and topped with creamy peanut butter frosting. Perfect for both kids and nostalgic adults!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup jelly or jam (strawberry or grape)
- For the frosting: 1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 2 cups powdered sugar, 2-3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter, peanut butter, and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternately mix in the flour mixture and milk, beginning and ending with the flour mixture.
- Divide the batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Once cooled, use a small knife or piping tip to remove a center core from each cupcake. Fill with about 1 teaspoon of jelly or jam.
- For the frosting, beat butter and peanut butter until smooth. Gradually add powdered sugar, then add milk until desired consistency is reached.
- Frost the cupcakes and optionally top with a dollop of jelly or a sprinkle of crushed peanuts.
Notes
- You can use any flavor of jelly or jam based on your preference.
- For a chunkier texture, use crunchy peanut butter in the batter or frosting.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- These cupcakes freeze well (without the frosting).
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: peanut butter and jelly cupcakes, pb&j cupcakes, stuffed cupcakes, peanut butter frosting, kid-friendly desserts