Jelly Filled Cupcakes with Peanut Butter Frosting
Get ready to indulge in the ultimate flavor combination with these Jelly Filled Cupcakes with Peanut Butter Frosting! Perfectly moist and fluffy vanilla cupcakes are filled with a surprise burst of your favorite fruity jelly and crowned with a rich, creamy peanut butter frosting. This nostalgic dessert offers a fun twist on the classic PB&J, blending sweet and salty flavors in every bite. Whether you’re hosting a party or looking to elevate your everyday baking, these cupcakes are as delightful to make as they are to eat. Garnish with a drizzle of jelly or crunchy chopped peanuts for an extra touch of decadence, and watch them become an instant favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cups Whole milk
- 0.5 cups Jelly (any flavor)
- 0.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter (softened, for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time to the butter mixture, beating well after each addition.
Slowly mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are fully cooled, use a small paring knife or cupcake corer to cut out a small well in the center of each cupcake. Reserve the cut-out pieces.
Fill each well with approximately 2 teaspoons of jelly, then place the reserved cupcake pieces back on top to cover the filling.
To make the peanut butter frosting, beat the peanut butter and softened butter together in a large bowl until smooth and creamy.
Gradually add in the powdered sugar, mixing well after each addition.
Add the heavy cream and vanilla extract and beat the frosting until fluffy and spreadable, about 2 minutes.
Pipe or spread the peanut butter frosting onto the cupcakes, covering the jelly wells completely.
Optional: Garnish with a drizzle of jelly or chopped peanuts for extra flavor and decoration.
Nutrition Facts
Calories |
4810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 687.0 g | 250% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 507.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
