Pb J Cupcakes
Transform your favorite childhood sandwich into a decadent dessert with these irresistible PB&J Cupcakes! Soft, moist peanut butter cupcakes are filled with a luscious core of fruity jam or jelly and topped with a creamy, peanut butter-infused frosting. Perfectly balancing sweet and savory, these nostalgic treats capture the essence of the classic peanut butter and jelly pairing in every bite. Ideal for birthdays, picnics, or as a fun baking project, this recipe is easy to follow and takes just 40 minutes from start to finish. Customize with your favorite jam flavor—strawberry or grape—and garnish with a drizzle for a picture-perfect finish. Bring a dose of comfort food nostalgia to your dessert table with these delightful PB&J Cupcakes!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.75 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup whole milk
- 0.5 cup fruit jam or jelly (e.g., strawberry or grape)
- 2 cups powdered sugar (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 0.5 cup creamy peanut butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy.
Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Using a small knife or a cupcake corer, remove the centers from each cupcake and fill with a teaspoon of jam or jelly. Replace the tops of the cupcakes (optional).
To make the frosting, beat the softened butter and peanut butter together until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and milk, beating until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled, jam-filled cupcakes.
Optional: Garnish with a drizzle of melted peanut butter or a small dollop of jam on top for decoration.
Serve and enjoy the classic PB&J flavors in cupcake form!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 49.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 193 mg | 4% | |
*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.
