Homemade peanut butter and jelly cupcakes turn the classic sandwich into a fluffy, buttery, golden dessert. These tasty cupcakes are filled with creamy peanut butter and jelly on top for the best treat!
Ingredients that Spread Love
- Cake Mix: Any brand of yellow cake mix works for this recipe. Funfetti flavor is great for birthday parties, and red velvet is fun for Valentine’s Day PB&J cupcakes.
- Peanut Butter: Creamy peanut butter blends easily with butter, powdered sugar, and milk. You can also try almond, cashew, or sunflower butter if a nut-free version is preferred.
- Jelly: Grape jelly provides the classic flavor balance to nutty peanut butter. Strawberry, raspberry, and blackberry are tasty, too!
Fun Flavor Flips
- Pipe plain peanut butter and jelly into the center of each cupcake and top with Nutella or drizzle with an icing made from powdered sugar and milk.
- Top peanut butter cupcakes with sprinkles, mini chocolate chips, or crushed Nutter Butter cookies.
PB&J Perfection
- Make sure your butter, eggs, and milk (for the frosting) are at room temperature. This helps everything mix smoothly, creating a fluffier cupcake and frosting.
- Check cupcakes a minute or two early; they’re done when a toothpick comes out clean. Overbaking will make them dry and crumbly.
- Cool before frosting! If cupcakes are even slightly warm, the peanut butter frosting will melt and slide off.
- If you want extra jelly flavor, scoop a small hole in the center before filling. This creates a perfect pocket for the jam.
- Sifting the powdered sugar keeps your frosting smooth and lump-free.
- If your frosting is too thick, add a tiny bit of milk; if it’s too thin, add more powdered sugar until it pipes nicely.
Sweet Storage Solutions
- Keep leftover peanut butter and jelly cupcakes in a covered container at room temperature for up to 3 days. Place a slice of bread in the container to absorb excess moisture.
- Cupcakes can be frozen with or without the frosting for up to one month. Thaw at room temperature and frost before serving.
Crazy for Cupcakes?
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Peanut Butter and Jelly Cupcakes
These peanut butter and jelly cupcakes are a sweet twist on a classic flavor combination.
Equipment
Ingredients
- 1 (13.25 ounce) box yellow cake mix* plus ingredients listed on the box
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk or as needed
- ½ cup grape jelly or jelly/jam of choice
Instructions
- Prepare and bake cake mix according to package directions to make 22 cupcakes. Allow to cool completely.
- In a large bowl, beat peanut butter and softened butter with a hand mixer on medium speed until smooth. Slowly mix in powdered sugar and vanilla. Gradually add milk, 1 tablespoon at a time, until a pipeable consistency is reached.
- Spread a thin layer of icing over the top of each cupcake to prevent the jelly from soaking through (It just needs to cover the center of the cupcake).
- Using a piping bag (or ziptop bag with the corner cut off), pipe peanut butter icing around the outside edge of each cupcake, making a nest shape.
- Spoon 1 tablespoon of jelly into each nest.
Notes
*Instead of cake mix, use your favorite cupcake recipe or purchase premade, undecorated cupcakes.
Keep leftovers in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to absorb excess moisture.
Nutrition Information
Calories: 308kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 100mg | Fiber: 1g | Sugar: 31g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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