Peanut Butter And Jelly Cupcakes
Who doesn’t love peanut butter and jelly? Combining these two classic flavors in a cupcake will surely be a hit for everyone. This peanut butter and jelly cupcake recipe is easy to follow, and the end result is delicious. Keep reading for the full instructions.
This was inspired by my chocolate cupcakes with peanut butter frosting recipe on this site and pairs well with these Nutella cupcakes.
Why This Recipe Works
- Peanut butter and jelly pair perfectly together in cupcake form
- The peanut butter frosting is creamy and delicious
- These cupcakes are easy to make
- The jelly filling is reminiscent of a jelly donut and is absolutely delicious.
- All purpose flour- I use all-purpose flour in this recipe, but you could also use cake flour.
- Baking powder and salt- These ingredients are necessary for the cupcakes to rise properly and taste good.
- Butter- I always use unsalted butter in my baking so that I can control the amount of salt.
- Sugar- This will be used to sweeten the cupcakes and the creamy peanut butter frosting on top.
- Eggs- Make sure your eggs are at room temperature so that they incorporate better into the batter.
- Vanilla extract- This is for flavor and also helps to moisten the cupcakes.
- Buttermilk- You could also use whole milk. I like to use buttermilk because it adds a little bit of tang and makes the cupcakes extra moist.
- Jelly or jam- I like to use strawberry jelly or raspberry jam in these cupcakes, but you could use grape jelly or any other flavor you want.
- Peanut butter- Make sure to use creamy peanut butter for this recipe. I do not recommend using natural peanut butter because it is too oily and will make the frosting too runny.
- Powdered sugar- You may need to add more or less powdered sugar, aka confectioners’ sugar, to the frosting, depending on how sweet you like it.
- Heavy cream- This is optional, but I like to add it to my peanut butter frosting because it makes it extra creamy and delicious.
- Optional toppings – I like to top my cupcakes with crushed salted peanuts and a little bit of jam, but you could use any toppings that you want.
- Use almond butter or cashew butter in place of peanut butter.
- Use a different flavor of jam or jelly in the filling and frosting.
- Top with chocolate ganache instead of peanut butter frosting.
- Add chopped nuts to the batter or frosting.
- Add a bit of cream cheese to the filling for extra creaminess.
Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar
on medium-high speed for about 5 minutes, until light in color and thick and fluffy.
Scrape down the sides as needed.
Reduce to medium speed and the flour mixture in thirds, alternating with the buttermilk. Make sure they are well incorporated between each addition.
Divide the batter evenly between the 12 cupcake liners, filling about ⅔ full.
Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine.
Scrape down the bowl and mix for another 30 seconds until the mixture is smooth.
Bake for 20-23 minutes or until the tops spring back or a toothpick inserted in the
center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.
For The Frosting & Jelly Filling
Add the softened butter and peanut butter to the bowl of a standing mixer or large bowl with a handheld mixer.
Add the powdered sugar, ¼ tsp salt, and vanilla and mix on low for a minute until it incorporates.
At this point, gauge the consistency and flavor. If you want it thinner, you can add a tablespoon or two cream. You can also add a bit more salt if you think it needs it.
Remix for another minute until combined.
Using a knife, cut out a cone shape from the center of the cupcake (wider on top and narrow towards the center).
Mix on medium to medium-high for 2-3 minutes, until the butter and peanut butter are combined, and the mixture is light and fluffy.
Once it’s incorporated, mix on medium-high for another 3-4 minutes until it is fluffy again.
Instructions for this step go here
Fill with jam or jelly of your choice and replace the lid.
Frost with peanut butter buttercream, sprinkle with chopped salted peanuts and drizzle with warmed jam.
To drizzle, put the jam in a small bowl and microwave for 10-15 seconds. Next, place the jam in a piping bag (or zip loc bag), cut a tiny hole in the end, and drizzle the jelly over the tops of the cupcakes. You could also use a spoon and use a back-and-forth motion if you don’t have a piping bag.
Hint: In order to make the perfect cupcake, you need to use the best ingredients. I prefer to use smooth peanut butter for the peanut butter, but you can also use crunchy peanut butter if that’s what you have on hand. It will just give the cupcakes a little bit of texture.
Cupcakes are best stored in an airtight container at room temperature. They will stay fresh for 3-4 days. Peanut butter cupcakes can also be frozen with or without frosting. Frosted cupcakes will stay fresh in the freezer for up to 3 months.
Frequently Asked Questions
You can do a few things to prevent your cupcakes from sinking. First, make sure you follow the recipe closely and don’t overmix the batter. Be careful not to open the oven door too often while they’re baking, and let them cool completely before removing them from the pan.
Yes, you can turn this recipe into a layer cake. Just double the recipe and bake it in two 9-inch cake pans. Once they’re cooled, spread the peanut butter frosting between the layers and on the top and sides of the cake.
This peanut butter and jelly cupcake recipe is easy to follow, with step-by-step photos, and the results are amazing. The peanut butter frosting is creamy and delicious, and adding a little jelly makes these cupcakes extra special. Whether you’re making them for a birthday party or just because, these peanut butter and jelly cupcakes are sure to be a hit!