These Peanut Butter & Jelly Cupcakes are fun and nostalgic. Vanilla cupcakes hold a surprise filling of your favorite jam, and they’re topped with an unbelievable peanut butter cream cheese frosting. Trust me, you want one.
I take every possible opportunity to eat like an eight year old. The sheer volume of mac and cheese recipes on my site should be testament enough. But you all know by now that I also love peanut butter and jelly. It basically kept me alive as a child when I would only eat about 10 things. Now I eat 20 things, so obviously, I’m all grown up.
I just don’t think we need to be so serious all the time. I love the fearlessness and complete self-confidence I had as a kid. I’d really like to be more like that version of myself. Believing fully that anything was possible. I could be a Broadway dancer or a magic princess. I could eat PB&J for lunch every day and never have to apologise for laughing. Those were the days.
And we should definitely be eating more Peanut Butter & Jelly Cupcakes. Tender vanilla cupcakes take the place of soft white bread. Swirls of sweet peanut butter frosting are piled high on top, and your favorite jam is tucked inside for a burst of brightness.
These would be perfect for a child’s birthday party, but I definitely don’t think they’re for kids only. Everyone from grandma to baby brother will love these.
How to make Peanut Butter & Jelly Cupcakes
We start by making a pretty basic cupcake batter using the standard creaming method. Sugar, butter, flour. No big secrets or surprises. You can get a full list of ingredients in the recipe card below.
Fill your cupcake papers evenly and be sure not to overbake them. Once they’re cool, use a sharp knife to cut a divit out of the center of each cupcake. I use a chopstick to press right down into the center and wiggle it around a little bit to open up a bit more space for the filling.
Use a disposable piping bag with the tip cut off (you can use a small piping tip if you have one) to squeeze some jam or jelly into each cupcake. I used strawberry this time because that’s what was in my fridge. Go with what makes you happy.
My favorite part by far is the peanut butter frosting made with cream cheese. It’s so freakin’ good. I use a Wilton 1M Tip to pipe the frosting on, but you do what’s easiest for you. Oh, and some sprinkles are always fun.
I don’t care what excuse you need to make up to get these Peanut Butter & Jelly Cupcakes into your life. Just do it. It’ll be so very awesome.Print
Peanut Butter & Jelly Cupcakes
Peanut Butter & Jelly Cupcakes are filled with your favorite jam or jelly and topped with an unbelievable peanut butter cream cheese frosting.
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 8 tablespoons (4 ounces or 1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1–1/2 cups all-purpose flour
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 cup jam or jelly in your favorite flavor
- 4 ounces cream cheese, room temperature
- 2 tablespoons (1 ounce) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1 cup powdered sugar or icing sugar
- Sprinkles, optional
- Preheat oven to 350 F (175 C) and put your favorite cupcake papers into 12 cups of your muffin pan.
- In a large mixing bow, beat butter and sugar together on medium speed until pale and fluffy. This can take up to five minutes.
- Sift flour, baking powder, and salt together into a small bowl. If you have a stand mixer, you can do this while your butter and sugar are mixing. Set aside.
- With the mixer still running, add sour cream and mix until combined. Next add the eggs and egg yolk one at a time, mixing until combined after each one. Finally, mix in the vanilla.
- Turn your mixer down to low and slowly add in the dry ingredients. Mix until just combined.
- Divide your batter evenly into your twelve cups and bake for about 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before filling and frosting.
- In your mixer, beat the cream cheese and butter together until combined. Add vanilla and then peanut butter, and mix until smooth.
- Turn your mixer down to low and add the powdered sugar. Once its mixed in and not threatening to dust your entire kitchen, you can turn the mixer up to medium for about 30 seconds to lighten the frosting.
- Use a small sharp knife to cut a divit out of the top center of your cupcake. Then widened the hole a bit further with a chopstick. Press it right down to the bottom and move it in a circular motion.
- Fill a piping bag or zip top bag with your favorite jelly. I like to use a small round tip because I feel like it gives me a bit more control, but you can just snip a corner off your bag if you prefer. Put the tip right down into the hole you created your chopstick and fill your cavity with jelly.
- Frost your cupcakes with a generous amount of peanut butter frosting. I used a Wilton 1M tip in a big swirl. Do yours however you want. And throw some sprinkles on there for fun.
You can cut this recipe in half for a smaller batch.
Keywords: Peanut Butter, Jam, Cupcakes