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.

  • Author: Renee Rendall
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
For the cupcakes
  • 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
For the filling and frosting
  • 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


For the cupcakes
  1. Preheat oven to 350 F (175 C) and put your favorite cupcake papers into 12 cups of your muffin pan.
  2. In a large mixing bow, beat butter and sugar together on medium speed until pale and fluffy. This can take up to five minutes.
  3. 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.
  4. 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.
  5. Turn your mixer down to low and slowly add in the dry ingredients. Mix until just combined.
  6. Divide your batter evenly into your twelve cups and bake for about 18-20 minutes or until a toothpick comes out clean.
  7. Allow to cool completely before filling and frosting.
For the filling and frosting
  1. In your mixer, beat the cream cheese and butter together until combined. Add vanilla and then peanut butter, and mix until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Recipe Card powered byTasty Recipes