Peanut Butter and Jelly Cupcakes are a playful and nostalgic dessert that brings the beloved childhood sandwich into the realm of baking, combining sweet, nutty, and fruity flavors into a perfectly soft cupcake. With a moist peanut butter cake base, a gooey jelly filling, and a light peanut butter or cream cheese frosting, these cupcakes offer the perfect balance of sweet and salty, smooth and sticky, soft and rich. They are ideal for celebrations, school events, or casual gatherings where comfort food meets creative flair. The familiar combination of peanut butter and jelly is deeply rooted in American food culture, and this cupcake variation takes the iconic flavor pairing and reimagines it in a fun, handheld treat that appeals to all ages, offering the comfort of a classic sandwich with the indulgence of a decadent dessert.

The History of Peanut Butter and Jelly Cupcakes

The origin of the peanut butter and jelly sandwich dates back to the early 20th century, becoming a staple in American households by the 1940s when it was included in military rations during World War II. Its simplicity, affordability, and balanced nutritional content made it a favorite, especially for school lunches. Peanut butter, first patented in the U.S. in 1884, was originally a health food marketed to the upper class, but its popularity grew with the invention of commercial peanut grinders and large-scale production. Jelly, with its long history dating back to fruit preserves of ancient times, became widely accessible through brands like Welch’s. The combination of the two became a national favorite, and as cupcake culture flourished in the early 2000s, bakers began experimenting with nostalgic flavors in cake form. Peanut Butter and Jelly Cupcakes were born from this culinary creativity, blending the enduring comfort of PB&J sandwiches with the celebratory charm of cupcakes. They’ve since become a popular treat in bakeries, food blogs, and home kitchens alike, a testament to their timeless appeal and adaptability.

Ingredients Breakdown

The success of Peanut Butter and Jelly Cupcakes depends on the careful balance of ingredients that bring together texture and taste. For the cupcakes, all-purpose flour provides structure, while baking powder and baking soda help them rise to a light, airy consistency. Salt enhances flavor and balances the sweetness. Unsalted butter and creamy peanut butter form the rich, tender base of the cake, offering fat and flavor. Granulated sugar and light brown sugar contribute sweetness and moisture, with brown sugar adding a slight caramel depth. Eggs provide structure and richness, and vanilla extract rounds out the flavor profile. Whole milk or buttermilk ensures the cupcakes stay moist and fluffy. For the filling, your favorite jelly or jam—strawberry, grape, raspberry, or even a homemade fruit compote—adds the signature fruity center. The frosting is typically made from peanut butter, butter, powdered sugar, and a splash of cream or milk to achieve a smooth, spreadable consistency. Optional ingredients like cream cheese in the frosting or a dusting of crushed peanuts can enhance the final product.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Set aside.
In a large mixing bowl, cream together ½ cup unsalted butter, ½ cup creamy peanut butter, ½ cup granulated sugar, and ¼ cup light brown sugar on medium-high speed until light and fluffy, about 3–4 minutes.
Beat in 2 large eggs, one at a time, then add 1½ teaspoons vanilla extract. Mix until well combined.
Reduce speed to low and alternate adding the dry ingredients and ½ cup whole milk (or buttermilk), starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, core the center of each cupcake using a small knife or cupcake corer and fill with about a teaspoon of your favorite jelly or jam.
To make the frosting, beat ½ cup unsalted butter and ½ cup creamy peanut butter until smooth and creamy. Add 2–3 cups of powdered sugar, 1 teaspoon vanilla extract, and 2–3 tablespoons of milk or cream, beating until fluffy and spreadable.
Frost the cupcakes using a piping bag or spatula. Optionally, top with a dollop of jelly, a drizzle of peanut butter, or crushed peanuts for garnish.

Tips for the Perfect Peanut Butter and Jelly Cupcake

Use room-temperature ingredients to ensure even mixing and a smooth batter. Choose a high-quality, creamy peanut butter that doesn’t separate—natural peanut butter can cause inconsistencies in texture. Cream the butter and sugars thoroughly to incorporate air and achieve a light, moist crumb. Avoid overmixing the batter once the flour is added, as this can lead to dense cupcakes. Select a jelly with a smooth consistency or warm it slightly for easier piping into the cupcake centers. When filling, be careful not to overfill or the jelly may seep out. For the frosting, adjust the milk or cream to get the perfect consistency—not too stiff and not too runny. If piping, chill the frosting briefly before decorating for sharper lines and cleaner presentation. Store the cupcakes in an airtight container at room temperature for up to two days or refrigerate if using cream cheese in the frosting.

Variations and Customizations

For a crunchy texture, mix in chopped roasted peanuts or peanut butter chips into the batter. Substitute the jelly with raspberry preserves, blackberry jam, or fig spread for a gourmet twist. Add a layer of banana slices inside with the jelly to mimic a peanut butter, jelly, and banana sandwich. Create a swirl effect by spooning a bit of jelly into the center of the cupcake batter before baking instead of filling afterward. Use a chocolate peanut butter frosting for added richness or whipped cream cheese for tanginess. For a fun presentation, top with a mini PB&J sandwich skewer or a peanut butter cookie. Make mini cupcakes for bite-sized party treats or jumbo versions for a decadent dessert. For dietary adaptations, use gluten-free flour blends or plant-based milk and egg replacers for vegan or allergy-friendly options. If desired, bake with almond butter, cashew butter, or sunflower seed butter as an alternative to peanut butter for a different flavor or to avoid nut allergies.

Health Considerations and Nutritional Value

Peanut Butter and Jelly Cupcakes are a rich treat and, like most desserts, should be enjoyed in moderation. Each cupcake typically contains between 300 and 450 calories, depending on the size and amount of frosting used. Peanut butter offers a source of protein and healthy fats, but it also adds calories and saturated fat. Jelly, often high in sugar, contributes to the sweetness and overall carbohydrate content. To make a healthier version, consider using reduced-sugar jelly, natural peanut butter with no added sugar or oils, and reducing the amount of powdered sugar in the frosting. Greek yogurt can replace some butter for a protein boost and lower fat content. For whole grain benefits, try incorporating oat flour or whole wheat pastry flour. Vegan or dairy-free versions can use plant-based butter and milk, while sugar-free sweeteners can help reduce the glycemic impact. Though they may not be classified as health food, with mindful substitutions and portion control, these cupcakes can fit into a balanced lifestyle as an occasional indulgence.

FAQ

Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes in advance and store them unfrosted in an airtight container for up to two days or freeze them for up to two months.
What type of jelly works best? Any smooth jelly or jam works well—strawberry, grape, raspberry, or blackberry are all popular options. Use your favorite or a homemade version for the best flavor.
Do I have to core the cupcakes to fill them? Coring helps you add a generous amount of jelly, but you can also inject the jelly using a piping bag with a long tip if you prefer not to cut them.
Can I use crunchy peanut butter? Yes, though it may slightly alter the texture of the cake or frosting. For the smoothest results, creamy peanut butter is preferred.
How do I store leftovers? Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life. Bring to room temperature before serving.
Can I make this recipe nut-free? Yes, substitute the peanut butter with sunflower seed butter or another nut-free spread, and check that the jelly and frosting ingredients are allergy-safe.
How do I get the perfect frosting consistency? Adjust the amount of powdered sugar and milk/cream gradually until the frosting is fluffy but holds its shape well for piping.
Can I use a boxed mix as a base? Absolutely—use a vanilla or yellow cake mix and stir in ½ cup of peanut butter, then follow the rest of the recipe steps as needed.

Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes are a nostalgic, indulgent dessert that transforms the classic sandwich into a rich, moist cupcake with a fruity surprise center and creamy peanut butter frosting. Perfectly balanced in flavor and endlessly customizable, they bring comfort and creativity together in every bite.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 22

Total Time 3 10

Servings 15

Ingredients

For the Cupcakes:

1¾ cups 207g cake flour, spooned and leveled
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup 8 tablespoons or 113g unsalted butter, softened to room temperature
1 cup 200g granulated sugar
3 large egg whites at room temperature
2 teaspoons pure vanilla extract
Optional: seeds from ½ of a vanilla bean for added flavor
½ cup 120g full-fat sour cream
½ cup 120ml whole milk
About ¼ cup of your favorite jelly or jam any flavor you love

For the Peanut Butter Frosting:

5 tablespoons 71g unsalted butter, softened to room temperature
1 cup 250g creamy peanut butter
1 cup 120g confectioners’ sugar (powdered sugar)
⅓ cup 80ml heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
Optional: a sprinkle of crushed peanuts for garnish

Instructions

Preheat your oven to 350°F (177°C). Line a standard 12-cup muffin tin with paper liners, and line an additional pan with 2 more liners, as this recipe yields approximately 14 cupcakes. Set the pans aside.
To make the cupcakes: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl using either a handheld mixer or a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for about 1 minute, until it becomes smooth and creamy. Add the granulated sugar and continue beating on high speed for another 2 minutes, until the mixture is well creamed. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean seeds (if using), then beat on medium-high speed until everything is fully incorporated. Mix in the sour cream and scrape down the bowl again as needed. With the mixer running on low speed, gradually add the dry ingredients and mix until just combined. Keeping the mixer on low, slowly pour in the milk and mix until the batter is smooth—avoid overmixing. If any lumps remain, gently whisk the batter by hand to ensure it’s evenly mixed. The final batter will be slightly thick.
Evenly divide the batter among the cupcake liners, filling each about two-thirds full to prevent overflow during baking. Bake the cupcakes for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. If you’re making mini cupcakes (about 30), bake at the same temperature for 11 to 13 minutes. Once done, remove from the oven and allow the cupcakes to cool completely before adding the filling and frosting.
To fill the cupcakes: Use a sharp knife to carve a small circular hole in the center of each cooled cupcake, creating a pocket roughly ¾ inch deep. Spoon about 1 teaspoon of your favorite jelly into the center of each cupcake, then place the removed piece of cake back on top to cover the filling. If needed, you can refer to a visual guide for this step, such as a “How to Fill Cupcakes” tutorial.
To make the frosting: In a large mixing bowl using a handheld or stand mixer fitted with the whisk attachment, beat the softened butter on medium speed for about 1 minute, until smooth and creamy. Add the creamy peanut butter and beat on medium-high speed until the mixture is fully combined and fluffy. Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Begin mixing on low speed for about 20 seconds to prevent splattering, then gradually increase to high speed and beat for 1 minute, or until the frosting is smooth, creamy, and light. Frost the cupcakes using a piping bag fitted with a round tip—I used Wilton tip #12 for a clean, classic finish.

Notes

Make-Ahead & Freezing Instructions: You can make the cupcakes a day in advance and store them, covered, at room temperature. The frosting can also be made a day ahead, covered, and kept in the refrigerator until you’re ready to use it. Leftover cupcakes will stay fresh in the refrigerator, tightly covered, for up to 3 days. Both frosted and unfrosted cupcakes can be frozen for up to 2-3 months. To thaw, simply place them in the refrigerator overnight.

Cake Flour: If you can’t find cake flour, you can make your own substitute. For this recipe, I recommend mixing all the ingredients in one bowl and removing ¼ cup to yield the 1¾ cups needed.

Vanilla: For the best flavor, pure vanilla extract is highly recommended. If you need to use imitation vanilla, increase the amount to 1 tablespoon (3 teaspoons).

Milk & Sour Cream: For the best texture and flavor, use whole milk and full-fat sour cream. If you prefer, you can substitute with plain full-fat yogurt, though the cupcakes may not be as light. The same goes for using lower-fat milk. Make sure both the milk and sour cream are at room temperature to help them blend smoothly into the batter.

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