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    Home » Dessert Recipes

    Peanut Butter and Jelly Cupcakes

    Published: Jan 25, 2022 Last updated: Apr 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A vanilla flavored cupcake with your favorite jam or jelly baked in the center of the cupcake. It is frosted with a creamy peanut butter frosting to give this cupcake the classic peanut butter and jelly sandwich twist.
    Jump to Recipe

    This Peanut Butter and Jelly Cupcake recipe is a take on a favorite childhood classic sandwich in cupcake form. A vanilla flavored cake batter is filled with jam or jelly and then topped with a creamy and delicious peanut butter frosting.

    PBJ Cupcakes are a delicious cupcake recipe that is perfect for parties of all kinds as well as potluck and picnic gatherings. This is a cupcake kids of all ages will love.

    Peanut Butter and Jelly Cupcakes with sprinkles on top.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why I Love This Recipe

    ✔️ Peanut Butter and Jelly is a classic combination that is makes the perfect cupcake!

    ✔️ Kids and adults both love the creamy peanut butter frosting bursting with peanut butter flavor and the jelly in the center of each cupcake!

    ✔️ These tasty cupcakes are easily portable and great for birthday parties or school lunches.

    Over head shot of the cupcake with colored jimmies on top and scattered around it

    🥘 Ingredients

    Flour

    Baking powder

    Salt

    Unsalted butter , room temperature

    Granulated Sugar

    Vanilla extract

    Large eggs

    Milk

    Jam or Jelly, try this Homemade Berry Rhubarb Jam or your favorite store-bought jam.

    Creamy Peanut butter

    Powdered sugar

    Half and half

    Puting the bottom layer of batter in the liner

    🔪 Instructions

    For the cupcakes

    1. Preheat the oven to 350 degrees. Line a 12 muffin tin with paper cupcake liners.
    2. In a small bowl, sift together the flour, baking powder, and salt, and set aside.
    3. In a large bowl, using an electric hand mixer at medium speed, cream together the butter, sugar, and vanilla. Add the eggs, one at a time, beating well after each addition, then add the milk. Slowly add the dry ingredients to the wet ingredients and mix on low speed until the cupcake batter is uniform. Do not over mix.

    For the jam or jelly center:

    1. Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the middle of the cupcakes and then top with more batter so they are a little more than three-quarters full.
    2. Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.

    To make the peanut butter frosting:

    1. In a medium bowl, using an electric mixer on high speed, whip the butter and peanut butter together. Add the confectioners’ sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively.
    The jelly layer on top of the bottom layer

    🙋 Recipe FAQ's

    Do I have to bake the jam in the cupcakes?

    No, you can bake the cupcakes, then core out the center and fill it, then cover the top of the hole with the peanut butter frosting when icing the cupcake.

    What is the best peanut butter to use when making PBJ Cupcakes?

    I like to use a peanut butter that has less sugar than regular peanut butter, but you can use any peanut butter that you do not have to stir.

    Cupcake batter in the muffin pan.

    💭 Tips

    • The trick to getting the filling in the cupcake is to fill the muffin liner with only enough cupcake batter to fill line the bottom of the liner. You need at least 1½ tablespoons of batter on the bottom of the cupcake liner. Use a measuring spoon to spread the batter out and fill the bottom of the liner.
    • To fill the cupcake with jam after baking, use an apple corer to remove the center of the cupcake, then fill with your favorite jelly.
    • Be sure to cool the cupcakes before removing them from the pan. The hot cupcakes are fragile and can easily fall apart if still warm.

    📖 Variations

    • Make a classic flavor combination and substitute grape jelly for the raspberry jam.
    • Top the frosted cupcakes with a sprinkle of chopped peanuts or your favorite sprinkles.
    Baked cupcakes cooling on the wire cooling rack.

    🍽 Equipment

    Mixing bowls

    Electric hand mixer

    Rubber scraper

    Muffin tin

    Cupcake liners

    Wire rack

    Piping bag

    Piping tip

    A single frosted cupcake with unfrosted cupcakes in the background

    Serving Suggestions

    Serve cupcakes with a glass of milk, hot coffee, or scoop of homemade vanilla bean ice cream

    A vanilla cupcake with jam filling and peanut butter frosting cut in half to show the inside of the cupcake.

    Storage

    Store baked and frosted cupcakes in an airtight container on the counter top up to 3 days, in the refrigerator up to 1 week, and up to 3 months in the freezer.

    Related Recipes

    Old Fashioned Peanut Butter Fudge

    Chewy Peanut Butter Layer Bars

    Peanut Butter and Jelly Monkey Bread

    Chocolate Peanut Butter Truffle Cupcakes

    Peanut Butter No Bake Cookies

    Peanut Butter Caramel Swirl Brownies

    Peanut Butter and Jelly Cupcakes with sprinkles on top.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Peanut Butter and Jelly Cupcakes

    Shelby Law Ruttan
    A vanilla flavored cupcake with your favorite jam or jelly baked in the center of the cupcake. It is frosted with a creamy peanut butter frosting to give this cupcake the classic peanut butter and jelly sandwich twist.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Desserts
    Cuisine American
    Servings 12
    Calories 431 kcal

    Equipment

    • mixing bowls
    • Electric hand mixer
    • rubber spatula
    • muffin tins
    • parchment cupcake liners
    • Cooling Rack
    • Piping bag and tip

    Ingredients
      

    For the Cupcake Batter

    • 1½ cups

      all-purpose flour


    • 1½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • ½ cup whole milk
    • 12 teaspoons raspberry jam

    For the Frosting

    • 8 tablespoons unsalted butter softened
    • ⅓ cup all natural no stir peanut butter
    • 2½ cups confectioner's sugar
    • 2 tablespoons half and half

    Instructions
     

    For the Cupcakes

    • Preheat the oven to 350 degrees. Line a 12 muffin tin with paper cupcake liners.
    • In a large bowl, sift together the flour, baking powder, and salt, and set aside.In a separate bowl, cream together the butter, sugar, and vanilla with an electric hand mixer.
    • Add the eggs, one at a time, beating well after each addition, then add the milk.
    • Slowly add the dry ingredients to the wet ingredients and mix on low speed until the cupcake batter is uniform. Do not overmix.
    • Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the center of the cupcake and then top with more batter so they are a little more than three-quarters full.
    • Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.

    For the Frosting

    • In a large mixing bowl, use an electric mixer to whip the butter and peanut butter together.
    • Add the confectioners’ sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively.

    Nutrition

    Serving: 1cupcakeCalories: 431kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 210mgPotassium: 103mgFiber: 1gSugar: 46gVitamin A: 535IUVitamin C: 1mgCalcium: 59mgIron: 1mg
    Keyword Peanut Butter and Jelly Cupcakes
    Tried this recipe?Let us know how it was!
    « Diabetic Carrot Cake Cupcakes Recipe
    Raspberry Muffins - Keto Recipe »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lauren @ Sew You Think You Can Cook

      August 07, 2016 at 7:31 pm

      I've done PB&J muffins before, but these cupcakes look much better! I know my son would love these. Heck, so would I!

      Reply
    2. Sarah Reid, CNP (@jo_jo_ba)

      July 31, 2016 at 3:31 pm

      What a sweet twist on the classic!

      Reply
    3. Laura Dembowski

      July 31, 2016 at 12:01 pm

      Peanut butter and jelly is always a winning combination!

      Reply
    4. Tammi @ Momma's Meals

      July 31, 2016 at 11:32 am

      OMG the kids would die for these cupcakes. OK so would I!

      Reply
    5. Monica

      July 31, 2016 at 10:52 am

      These are gorgeous! How can you not like PB&J?

      Reply
    6. Carlee

      July 31, 2016 at 9:13 am

      These are so fun! Cupcakes of any kind are a childhood favorite, but the peanut butter and jelly take it to the next level. Your frosting looks so beautiful too!

      Reply
    7. Ellen

      July 31, 2016 at 8:21 am

      Wow! These look delicious! How could they not be a favorite?!

      Reply
    8. claudia

      July 31, 2016 at 8:20 am

      What a fun and awesome idea!

      Reply
    9. Liz

      July 31, 2016 at 7:43 am

      I'm not a fan of peanut butter and jelly sandwiches, but a cupcake is right up my alley! Your frosting rose is perfect and they sound amazing!!!

      Reply
      • lindsay Cotter

        July 31, 2016 at 9:49 am

        really?! oh man, I will take your pb and j sandwich and your cupcakes! haha LOVE THIS!

        Reply

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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