Cupcakes, Desserts

Peanut Butter and Jelly Cupcakes

July 8, 2011
I used to eat Peanut Butter and Jelly sandwiches for lunch almost every day.  When I packed a lunch for work it almost always had a PB&J included.  And it wasn’t just a normal PB&J, it was a grilled PB&J.  What’s that you say?  It’s a normal peanut butter and jelly sandwich, but then you spread a very thin layer of butter on the outside of the bread and grill it in a skillet (exactly like a grilled cheese).  The peanut butter and jelly get hot and melty and the bread is nice and crispy… It tastes so good!  Mmmm I want one now!
A PB&J sandwich is one of my favorites because it’s safe and classic.  You can never go wrong with this type of sandwich.  The flavors are timeless and of course go so well together!  Peanut butter and jelly are the perfect pair 🙂!
A couple weeks ago I showed you the delicious peanut butter cake I made.  I adapted the cake recipe to be exactly what I wanted – a cake that tasted like you were eating peanut butter.  It came out fantastic.  I loved the taste of that cake so much that I wanted to use it in cupcake form.  Of course one of my first thoughts was to make peanut butter and jelly cupcakes.  And I did just that!
What I did was make the peanut butter cupcakes.  I cut out the middle of each cupcake and filled them with jelly.  I then topped the cupcakes with a creamy peanut butter frosting.    And to showcase that these aren’t just peanut butter cupcakes I put a small dollop of jelly on top of the frosting.
These cupcakes tasted like you were eating a peanut butter and jelly sandwich.  They really were super tasty!
Enjoy your PB&J Sandwich Cupcakes 🙂!


Peanut Butter and Jelly Cupcakes
For Printable Recipe, Click here!
Makes: 12 cupcakes
For the Peanut Butter Cupcake Batter
12 tbsp. (1½ sticks) Unsalted Butter, at Room Temperature
2 cups Creamy Peanut Butter
1 cup Brown Sugar
1 Cup White Sugar
5 Eggs
5 ½ cups All Purpose Flour
2 tbsp. Baking Powder
2 tsp. Salt
2 cups Milk
Peanut Butter Frosting
½ cup Unsalted Butter, at Room Temperature
1 cup Creamy Peanut Butter
3 tbsp. Milk
2 cups Confectioners Sugar
Jelly, For filling and topping the cupcakes
To make the peanut butter cupcake batter, preheat the oven to 325 degrees F.  Line a cupcake pan with paper cups.  Set aside until needed.
In the bowl of a stand mixer, beat together the butter, peanut butter, brown sugar, and white sugar; cream until light and fluffy.  Add the eggs one at time, and then add the vanilla. Mix until combined.
In a large bowl, combine the flour, baking, powder, and salt.  Gradually add the flour mixture to the wet batter, alternatively with the milk – starting and ending with the flour.  Beat the mixture until the flour and the milk and fully incorporated.
Evenly divide the batter between the cupcake liners.  Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.  Immediately remove the cupcakes from the pan when they are done baking.  Place on a cooling rack until completely cooled.
While the cupcakes are cooling, make the peanut butter frosting.  In the bowl of a stand mixer, beat the butter and peanut butter until light and creamy.  Gradually add in the confectioners sugar until fully incorporated.  Add the milk 1 tablespoon at a time.  Add more milk if you would like to make the frosting creamier.  Beat the frosting until fluffy, about 2-5 minutes.
To fill the cupcakes, cut a hold in the middle of the cupcakes.  I use an apple corer, which I think is the easiest way that creates the best results.   If you do not own one, you can use a small knife to cut a hole in the middle of the cupcake.  Fill the cupcake with the jelly/jam of your choice.
Frost the cupcakes as desired.  I frosted my cupcakes with a large round tip.  Top with a small dollop of jam.  Serve and Enjoy 🙂!

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  • fileguy911 January 27, 2012 at 9:26 pm

    So I just made these and the batter turned out VERY heavy. They are still in the oven so I am not sure how they will turn out at this point but I am just wondering if there may be too much flour in them? The reason I say this is because I have enough for about 24 cupcakes.

  • fileguy911 January 27, 2012 at 11:32 pm

    So they turned out OK but I wouldn’t make them again. They are very heavy, like I said I think there is too much flour.

  • Krissy's Creations January 27, 2012 at 11:35 pm

    Sorry you thought they were too heavy :/.  They are supposed to be a denser cupcake. Next time I would lighten up the butter and flour to make it less dense.

  • fileguy911 January 29, 2012 at 12:05 am

    how much less would you suggest?

  • Krissy's Creations February 7, 2012 at 3:06 am

    I’m thinking that reducing the flour to 3 or 3.5 cups would be best.  But I’ll have to try it out and let you know.  I’m hoping to put up another Peanut Butter cake recipe soon!

  • Blaze44angel October 25, 2012 at 8:21 pm

    The amount of vanilla isn’t listed. How much vanilla?

  • Tiber46 February 3, 2013 at 7:39 am

    Just made these. Ended up with 38 cupcakes and not enough frosting for all of them… Also something went HORRIBLY wrong with the frosting and it had a play-doh-like texture… never again.