Peanut Butter Jelly Filled Cupcakes
Indulge in the nostalgic flavors of childhood with these irresistibly decadent Peanut Butter Jelly Filled Cupcakes! This recipe combines a moist, peanut buttery cupcake base with a surprise center of sweet, fruity jelly, creating a delightful treat that’s perfect for dessert lovers of all ages. Topped with a creamy, rich peanut butter frosting, these cupcakes are both visually stunning and irresistibly tasty. With just 40 minutes of prep and cook time, they’re an easy yet impressive addition to any gathering. Customize the toppings with crushed peanuts or a swirl of jelly for added texture and flair. These cupcakes are the ultimate combination of creamy, nutty, and sweet in every bite—perfect for birthdays, bake sales, or satisfying those PB&J cravings!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (room temperature)
- 0.5 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.75 cups Strawberry or grape jelly
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 0.5 cups Peanut butter (for frosting)
- 0.25 cups Unsalted butter (for frosting, room temperature)
- 0.25 teaspoons Salt (for frosting)
- Optional toppings: crushed peanuts or jelly swirl
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 bowl, use a hand mixer or stand mixer to cream the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small section from the center of each cupcake (don’t cut all the way to the bottom).
Fill each cupcake center with approximately 1-2 teaspoons of jelly. You can use a spoon or a piping bag for precision.
To prepare the frosting, beat the peanut butter, butter, powdered sugar, heavy cream, vanilla extract, and salt together in a medium bowl until smooth and fluffy (about 2-3 minutes). Add more heavy cream if needed to adjust the consistency.
Pipe or spread the frosting on top of the filled cupcakes, covering the jelly center.
Optional: Garnish the cupcakes with a drizzle of jelly, crushed peanuts, or both for added texture and presentation.
Serve and enjoy your Peanut Butter Jelly Filled Cupcakes!
Nutrition Facts
Calories |
5645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 769.3 g | 280% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 562.2 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 473 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2407 mg | 51% | |
*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.
