Peanut Butter and Jelly Cupcakes
Indulge in the nostalgic flavors of childhood with these irresistibly moist Peanut Butter and Jelly Cupcakes! Perfectly balancing the creamy richness of peanut butter with the fruity sweetness of your favorite jelly or jam, these cupcakes are a delightful twist on the classic sandwich. Each soft, peanut butter-infused cupcake is lovingly filled with a gooey center of jam and topped with a luscious, whipped peanut butter frosting, making every bite a harmony of sweet and salty perfection. Whether you’re preparing an after-school treat or a unique party dessert, this recipe is easy to follow and ready in under 40 minutes. Serve them with a drizzle of extra jelly for a stunning presentation everyone will love!
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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
- 0.5 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 0.75 cups Milk
- 0.5 cups Jelly or jam of your choice (e.g., grape or strawberry)
- 0.75 cups Creamy peanut butter (for frosting)
- 0.5 cups Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoons Pure vanilla extract (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, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and peanut butter until smooth and creamy.
Add the granulated sugar and brown sugar to the butter mixture and mix until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake. Fill the hole with about 1 teaspoon of jelly or jam.
To make the frosting, beat the peanut butter and softened butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated.
Add the heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled, filled cupcakes. Optionally, drizzle a bit of jelly on top for decoration.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.2 g | 471% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 740.2 g | 269% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 530.8 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 602 mg | 46% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2730 mg | 58% | |
*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.
