Peanut Butter and Jelly Cupcakes Close-Up

Peanut Butter and Jelly Cupcakes Recipe

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The sensory experience of biting into one of these is pure nostalgia. The soft, peanut butter-infused cupcake melts in your mouth, followed by a burst of sweet, fruity jelly. It’s like childhood in every bite. I can almost smell the peanut butter and feel the sun on my skin like when my grandmother would make me a peanut butter and jelly sandwich after school.

This peanut butter jelly cupcakes recipe has become a family favorite over the years. My kids always ask for them for picnics, potlucks, and even just as a special treat on a rainy afternoon. They are just so easy to make! It’s definitely one of my favorites, just like my Honey Butter Cornbread Popper Recipe. I even tried my hand at peanut butter cup cheesecake brownies recently!

I’ve learned a few tricks along the way to make these homemade peanut butter and jelly cupcakes easier and even more delicious. For example, I discovered that chilling the jelly before adding it to the cupcake batter helps prevent it from sinking to the bottom. It was a real “aha” moment that saved me from many more lopsided cupcake disasters!

With three kids, I need recipes that are quick, easy, and crowd-pleasing. These pb and j cupcakes fit the bill perfectly. They’re so simple to throw together, and I usually have all the ingredients on hand. Plus, they’re a fun way to get the kids involved in baking!

Trust me, once you try this peanut butter jelly cupcakes recipe, it will become a staple in your household too!

Ingredients

Peanut Butter and Jelly Cupcakes Ingredients Save

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • ½ cup jelly or jam (grape, strawberry, or your favorite flavor)
  • Peanut Butter Frosting (recipe follows)
    • ½ cup (1 stick) unsalted butter, softened
    • 3 cups powdered sugar
    • ½ cup creamy peanut butter
    • ¼ cup milk
    • 1 teaspoon vanilla extract
  • Optional: Chopped peanuts or sprinkles, for garnish

I always use creamy peanut butter for the cupcakes and frosting because it gives the best texture, but you can use crunchy if you prefer a little extra crunch. My favorite brand is Jif, but any good quality peanut butter will work.

For the jelly, I usually go with grape or strawberry because that’s what my kids prefer, but feel free to experiment with other flavors like raspberry, blackberry, or even a mixed berry jam. If you are feeling really adventurous you could even use hot pepper jelly, though my kids would probably revolt.

Shopping Tip: Buttermilk is a key ingredient in this peanut butter jelly cupcakes recipe because it adds moisture and tanginess. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to reach ¾ cup. Let it sit for 5 minutes, and voila, you have buttermilk!

Here’s a trick I learned from my mom: always bring your butter and eggs to room temperature before baking. This helps them incorporate more evenly into the batter, resulting in a lighter, fluffier cupcake.

For a cost-saving tip, buy your flour, sugar, and peanut butter in bulk. You’ll use them often, and buying in bulk is almost always cheaper in the long run. I also like to stock up on jelly when it’s on sale. You can find good deals at most grocery stores, especially during back-to-school season.

Storage Tip: Store any leftover ingredients, such as peanut butter and jelly, in a cool, dark place. Properly stored, peanut butter can last up to three months in the pantry, and jelly can last even longer.

Step-by-Step Instructions

Peanut Butter and Jelly Cupcakes Preparation Save

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This is a crucial first step – no one wants a cupcake stuck to the pan!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This ensures that all the dry ingredients are evenly distributed, which helps the cupcakes rise properly.
  3. In a large bowl, cream together the softened butter, sugar, and peanut butter until light and fluffy. I use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious. Just make sure the butter is really soft, or you’ll end up with lumps.
  4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps create a smooth, emulsified batter.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing can develop the gluten in the flour, resulting in tough cupcakes.
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This is where the magic happens!
  7. Use a small spoon or knife to make a well in the center of each cupcake, then fill each well with about 1 teaspoon of jelly or jam. Don’t overfill, or the jelly will spill over during baking.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this usually takes about 19 minutes, but oven temperatures can vary, so keep an eye on them. They should smell like warm peanut butter and a hint of sweet jelly!
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the pan and allows them to cool evenly.
  10. While the cupcakes are cooling, prepare the peanut butter frosting. In a large bowl, cream together the softened butter and peanut butter until light and fluffy.
  11. Gradually add the powdered sugar, mixing on low speed until combined.
  12. Add the milk and vanilla extract, then beat on high speed until light and fluffy. If the frosting is too thick, add a little more milk, one tablespoon at a time. If it’s too thin, add a little more powdered sugar.
  13. Once the cupcakes are completely cool, frost them with the peanut butter frosting. You can use a piping bag for a fancy look or just spread the frosting on with a knife.
  14. Garnish with chopped peanuts or sprinkles, if desired. My kids love when I add sprinkles!

Here’s my secret: if you’re short on time, you can use store-bought peanut butter frosting. Just make sure to choose a good quality one that tastes like real peanut butter. I’ve also been known to use a simple vanilla frosting and swirl in some peanut butter for a quick and easy alternative.

While the cupcakes are baking, I like to clean up the kitchen and maybe sneak in a quick episode of my favorite show. Multitasking is key when you have a busy family! You may also want to visit my post for Peanut Butter Cup Cheesecake Brownies.

Serving Ideas

My family enjoys these peanut butter jelly cupcakes as a special treat after dinner, or as a fun dessert for parties and gatherings. The kids love it when I add a dollop of whipped cream on top and sprinkle them with mini chocolate chips.

My go-to side dish with these cupcakes is a simple glass of cold milk. The creamy milk complements the sweetness of the cupcakes perfectly. I also sometimes serve them with fresh fruit, like strawberries or raspberries, to add a bit of freshness.

These are perfect for picnics, birthday parties, school events, or just a fun weekend treat. They are also a great way to celebrate National Peanut Butter and Jelly Day on April 2nd!

I learned that chilling the cupcakes for about 30 minutes before serving makes the frosting even more firm and delicious. It also helps to prevent the jelly from melting in warmer weather.

If you have extras (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. I’ve even frozen them before, and they thaw out just fine.

For seasonal variations, try using different flavored jellies or jams depending on the time of year. In the fall, apple butter or pumpkin jam would be delicious. In the summer, try using fresh berry jam made with locally grown berries.

My friends always ask for the recipe when I bring these cupcakes to potlucks. They are always a crowd-pleaser, and everyone loves the nostalgic flavor combination.

FAQs

  • Can I use a different type of flour?Oh, I’m so glad you asked! Yes, you can definitely use a different type of flour. I’ve tried using whole wheat flour for a slightly healthier version, and it works well. Just keep in mind that whole wheat flour can make the cupcakes a bit denser, so you might need to add a little extra liquid to the batter.
  • Can I make these cupcakes gluten-free?Yes, you can make these gluten-free! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cupcakes from becoming crumbly.
  • What if I don’t have buttermilk?You know what I do when that happens? I make my own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to reach ¾ cup. Let it sit for 5 minutes, and it’s ready to use!
  • Can I use crunchy peanut butter instead of creamy?Absolutely! If you prefer a little extra crunch, you can use crunchy peanut butter in both the cupcakes and the frosting. Just keep in mind that it will change the texture slightly.
  • What if my jelly sinks to the bottom of the cupcakes?Oh no! This has happened to me before. The trick is to chill the jelly in the refrigerator for about 30 minutes before adding it to the cupcake batter. This will help to thicken it and prevent it from sinking. You can also lightly dust the jelly with flour before adding it to the batter.
  • Can I make these peanut butter jelly cupcakes ahead of time?Yes, you can definitely make these ahead of time! The cupcakes can be baked and stored in an airtight container at room temperature for up to 2 days. The frosting can be made ahead of time as well and stored in the refrigerator for up to 3 days. Just be sure to bring the frosting to room temperature before using it.
  • My frosting is too thick/thin. What do I do?Don’t worry! If your frosting is too thick, add a little more milk, one tablespoon at a time, until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar, one tablespoon at a time.
  • Are there allergy concerns with peanut butter?That is an important question. I make sure that those I share these treats with do not have a peanut allergy. You can see The Mayo Clinic’s information on peanut allergies.

My Final Thoughts

This peanut butter jelly cupcakes recipe holds a special place in my heart because it’s a reminder of simple pleasures and childhood memories. It’s also a testament to the fact that sometimes, the best things in life are the easiest to make.

My Pro Tips:

  • Use room temperature ingredients for a smoother batter.
  • Don’t overmix the batter, or the cupcakes will be tough.
  • Chill the jelly before adding it to the cupcakes to prevent it from sinking.

Here are a few variations I’ve tried with my family:

  1. Chocolate Peanut Butter Jelly Cupcakes: Add ¼ cup of cocoa powder to the cupcake batter for a chocolatey twist.
  2. Peanut Butter and Banana Cupcakes: Mash one ripe banana and add it to the cupcake batter along with the peanut butter.
  3. Peanut Butter and Nutella Cupcakes: Use Nutella instead of jelly for a hazelnutty treat.

My husband loves the chocolate peanut butter jelly cupcakes, while the kids are big fans of the peanut butter and banana version. I personally love the classic peanut butter and jelly combo!

I’d love to hear how you make this peanut butter jelly cupcakes recipe your own! Feel free to experiment with different flavors of jelly, add different toppings, or even try making mini cupcakes instead of regular-sized ones.

Peanut Butter and Jelly Cupcakes Final Presentation Save

I hope you enjoy making these homemade peanut butter and jelly cupcakes as much as I do. May your cupcakes be delicious, your frosting be fluffy, and your memories be sweet! Remember to follow food safety guidelines as outlined by the CDC information regarding food saftey. Happy baking, friend! I think you’ll also like my Peanut Butter Cup Cheesecake Brownies and Honey Butter Cornbread Popper Recipe.

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Peanut Butter and Jelly Cupcakes Recipe

Peanut Butter and Jelly Cupcakes Close-Up
Print Recipe

Get ready to elevate your peanut butter jelly cupcake game with these amazing tips! From creating the perfect peanut butter frosting to achieving a delightful jelly center, these techniques will transform your baking.

  • Author: Kiera
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 24 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 jar grape jelly

Instructions

  1. Prepare cake mix according to package directions.
  2. Bake in cupcake liners.
  3. Let cool completely.
  4. Cream peanut butter and butter.
  5. Gradually add powdered sugar and milk.
  6. Frost cupcakes.
  7. Spoon a dollop of jelly into the center of each cupcake.

Notes

For a richer flavor, use natural peanut butter. Make sure cupcakes are completely cool before frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: peanut butter, jelly, cupcake, dessert

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