Peanut Butter and Jelly Cupcakes

You had to figure that it was only a matter of time before I showed up here with a peanut butter and jelly cupcake, right? I honestly can’t believe it’s taken me so long. If only my little 5-year-old self had been introduced to these… oh boy. I don’t think she would have ever eaten another thing. It would have been a nightmare for my mom, for sure. It’s a good thing I was a responsible adult (who still, at times, sustains herself with only peanut butter and jelly) before I discovered these beauties. I’ve had them bookmarked forever in my cupcakes book, but they sat on the back burner of my mind for some time before a reader asked a couple of months ago if I had a recipe for peanut butter and jelly cupcakes. As a card-carrying member of the peanut butter addict club, I was slightly ashamed that they weren’t already nestled in a cozy little spot on the site. I’m happy to say that they now their spot. Too bad I don’t still have my old peanut butter and jelly sleeping bag I used as a kid – what an appropriate way for peanut butter and jelly cupcakes to cozy up!

The cupcake base tastes almost exactly like a peanut butter cookie – lovely, moist, and dense with pieces of chopped peanuts studded throughout. If you closed your eyes and ate it, you might think you were eating a peanut butter sandwich. With a bit of cake-like texture, of course. Throw on peanut butter frosting and a healthy dose of strawberry jam (you can use your favorite flavor – jelly or jam) and you have a peanut butter and jelly sandwich. In a cupcake. Which is every kind of awesome.

The frosting for these cupcakes is very, very similar to the peanut butter/cream cheese mousse filling that is used in the Chocolate Peanut Butter Torte (one of my all-time favorite desserts and my Chief Culinary Consultant’s favorite birthday dessert). You mix together cream cheese, peanut butter, and powdered sugar, and then separately whip cream to medium-stiff peaks and fold it into the peanut butter mixture. The result is a rich, smooth, mousse-like frosting that spreads on like a dream. Carve out a little nest in the top and drop in your favorite jam or jelly.

Share some, and hoard some. Then proceed to eat at least one a day until they are gone. Oh how I wish there were still some left!

Peanut Butter and Jelly Cupcakes

Yield: 22 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 1 hour

Ingredients:

For the Cupcakes:
1¾ cups all-purpose flour
¼ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, at room temperature
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 eggs, at room temperature
½ teaspoon vanilla extract
½ cup sour cream, at room temperature
¾ cup coarsely chopped salted peanuts

For the Frosting:
6 ounces cream cheese, at room temperature
1/3 cup powdered sugar
½ teaspoon salt
1 cup creamy peanut butter
½ teaspoon vanilla extract
½ cup heavy cream

½ cup strawberry jelly or jam

Directions:

1. Preheat oven to 375 degrees F. Line standard muffin tins with paper liners. Whisk together the flour, baking soda, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Reduce speed to low and mix in peanut butter. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla. Gradually add the flour mixture; beat until just combined. Mix in the sour cream and peanuts.

3. Divide the batter evenly among the lined cups. Bake, rotating the tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

4. Make the Frosting: With an electric mixer on medium-high speed, beat cream cheese and powdered sugar until pale and fluffy. Add the salt and peanut butter, and beat to combine. Beat in vanilla.

5. In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold the cream into the peanut butter mixture. use immediate, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

6. To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

(Recipe adapted from Martha Stewart Cupcakes)

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47 Responses to “Peanut Butter and Jelly Cupcakes”

  1. Averie @ Love Veggies and Yoga on March 7, 2012 at 12:20 am

    These look wonderful. PB & J is my #1 flavor combo, ever. It even trumps chocolate I think!

    Reply

  2. Jen of My Tiny Oven on March 7, 2012 at 12:22 am

    YES Please!! I will be dreaming about these all night!

    Reply

  3. Maggie @ A Bitchin' Kitchen on March 7, 2012 at 1:34 am

    I could eat peanut butter frosting with a spoon…I made your chocolate peanut butter cupcakes a couple years ago and nearly did just that. These look amazing!

    Reply

  4. Blog is the New Black on March 7, 2012 at 5:17 am

    Back to basics! This sounds simply amazing.

    Reply

  5. Kiri W. on March 7, 2012 at 6:20 am

    I am not a pb & j person, but I could just use nutella instead … *dreamyface*

    Reply

  6. Villy @ For the love of Feeding on March 7, 2012 at 6:38 am

    YuM! I would probably add more jam cause I love it! :)

    Reply

  7. Katrina on March 7, 2012 at 6:59 am

    These are s sure treat! Yum!

    Reply

  8. Lauren at Keep It Sweet on March 7, 2012 at 7:11 am

    I am actually shocked that I’ve never made pb&j cupcakes either, I need to try these!

    Reply

  9. Erin @ Brownie Bites on March 7, 2012 at 8:25 am

    Oh YUM!! I bet these are amazing

    Reply

  10. Ally on March 7, 2012 at 8:32 am

    Wow… these definitely make the top of my baking to do list! I am wondering if you could even substitute the jam with Nutella? I come from a house of chocolate lovers!
    xo
    http://allykayler.blogspot.com/

    Reply

    • Michelle on March 7th, 2012 at 9:20 am

      Hi Ally, You could totally do Nutella! Yum!

      Reply

  11. Mireia on March 7, 2012 at 9:13 am

    Looks great! Thanks for sharing :)

    Reply

  12. Jennifer on March 7, 2012 at 9:21 am

    These. Are. Adorable. You had me at PB&J. It’s my favorite combo. I approve!

    Reply

  13. Jennifer @ Not Your Momma's Cookie on March 7, 2012 at 9:27 am

    One of my favorite flavor combinations – and cute to boot!

    Reply

  14. Jennifer @ Peanut Butter and Peppers on March 7, 2012 at 9:30 am

    These cupcakes sound heavenly. I’ve been wanting to make PB&J cupcakes, but I am terrified that I will eat them all. This recipe looks amazing!

    Reply

  15. Amber, RD on March 7, 2012 at 9:30 am

    Love it! No matter what fancy concoctions I can cook up, PB&J sandwiches will always have a special spot in my heart. Now I can bake up a fancy PB&J cupcake. Yay! :)

    Reply

  16. Lisa Williams on March 7, 2012 at 9:35 am

    Where do you find coarsely chopped salted peanut butter?

    Reply

    • Michelle on March 7th, 2012 at 10:22 am

      Oops! That should say peanuts! I just corrected the recipe, sorry about that!

      Reply

  17. Jess Wakasugi on March 7, 2012 at 9:40 am

    Oo, I made these same cupcakes from Martha except I put the filling in the middle. I have to say I like your technique much better, it’s much prettier!

    Reply

  18. Ellen @ The Baking Bluenoser on March 7, 2012 at 9:55 am

    Wow, these are genius! I might have to make a few that are more PB and less J though, I’m more of an “all-peanut butter” kind of girl. Thanks for the recipe!

    Reply

  19. Tracey on March 7, 2012 at 9:59 am

    I keep meaning to make these, but they always get pushed to the back burner in favor of another project. Or maybe it’s because I know I won’t be able to resist the temptation to eat waaaaay too many! They look great :)

    Reply

  20. Cookin' Cowgirl on March 7, 2012 at 10:10 am

    Michelle, these are SO cute! Buzz!
    I just adore peanut butter frosting! Mouth watering!

    Reply

  21. Living The Sweet Life on March 7, 2012 at 10:18 am

    From one PBJ feen to another – - THANK YOU!! Im sitting here, reading your recipe dreaming of this peanut buttery goodness. These will be happening TONIGHT and I can’t promise to share :$

    Reply

  22. Lisa Williams on March 7, 2012 at 10:29 am

    LOL! I thought so but I just thought I’d double check ;) I’m totally making these for my family this weekend. YUM!

    Reply

  23. Part Time House Wife on March 7, 2012 at 10:50 am

    LOOKS AMAZING! Love that you shared! Buzzed ya.

    Reply

  24. Lacy @ NYCityEats on March 7, 2012 at 11:07 am

    Yummm!! Totally drooling over these right now! Who doesn’t love a delicious peanut butter & jelly anything, especially a cupcake! Amazing!

    Reply

  25. Laura b. on March 7, 2012 at 11:17 am

    Since i’m not a fan of crunchy chunks in cupcakes, do you think the recipe would be okay if I grind the peanuts to a powder in a food processor?

    Reply

    • Michelle on March 7th, 2012 at 4:29 pm

      Hi Laura, You could actually just omit the nuts if you don’t like them. No need to grind them down or anything like that.

      Reply

  26. Noble Pig - Cathy on March 7, 2012 at 11:56 am

    Oh I have made these and they are so good. And my boys love them.

    Reply

  27. Natalie @ Cooking for My Kids on March 7, 2012 at 1:09 pm

    I love peanut butter and jelly. Putting it together in cupcake form is just brilliant!

    Reply

  28. Choc Chip Uru on March 7, 2012 at 1:30 pm

    That blob of jelly on too is my undoing – these cupcakes look beautiful :D

    Cheers
    Choc Chip Uru
    Latest: Brown Butter Mixed M&M Chewy Cookies

    Reply

  29. Renee on March 7, 2012 at 2:42 pm

    Yum! These look so delicious. I can’t wait to try them.

    Reply

  30. Jessica @ HG on March 7, 2012 at 7:11 pm

    I have a vegan bday party to go to on Sunday and currently have 2 failed peanut butter cakes in my kitchen. I feel like if I just go put your version out this weekend, it might be worth it to her to just convert out of veganism for the day.

    Reply

  31. Lyn @LovelyPantry on March 7, 2012 at 11:20 pm

    These are divine! I feel like eating some peanut butter with a spoon right now! Love this recipe! The frosting alone has me excited….mmm

    Reply

  32. Mi Vida en un Dulce on March 8, 2012 at 9:32 am

    Amazing cupcakes….!!! That combination of peanut butter and jelly is wonderful.

    Reply

  33. Tamara @jemofthesouth on March 8, 2012 at 8:18 pm

    I had a peanut butter jelly cupcake from a local baker and I fell in love with the cupcake combination. I have to try these. Thanks!

    Reply

  34. RisaG on March 10, 2012 at 12:25 am

    Yummy looking. Why didn’t I think of this?

    Reply

  35. hannah on March 10, 2012 at 3:38 pm

    Oh my god these look AMAZING! And very cute!

    xx

    Reply

  36. Louella on March 11, 2012 at 11:29 pm

    I can’t wait to try this

    Reply

  37. Heidi on April 12, 2012 at 7:20 pm

    I’m going to use these this evening as the base of a fluff-n-nutter cupcake. Can’t wait as they seem to be getting rave reviews. Now… if I could just find a marshmallow frosting recipe that I liked…

    Reply

  38. Sarah @ Miss CandiQuik on May 30, 2012 at 11:04 am

    THese look amazing – going to make this today, but possibly as a cake :) Thanks for sharing – Sarah

    Reply

  39. Tom Mix on April 5, 2013 at 2:15 pm

    I baked at 375 as per instructions. Kind of toasty on top. I wonder if 350 better? Also 18-20 minutes might be a better baking time

    Reply

  40. samira kazemi on December 21, 2013 at 6:56 am

    tanks for Peanut Butter and Jelly Cupcake

    Reply

  41. alani on February 15, 2014 at 10:50 am

    How would yoi make this into a cake version? Is it juat time amd temp? Or nees to add additional amounts of certain’t ingredients? The BF loves PB&J, so thought I’d make this as his bday cake :) Thanks!

    Reply

    • Michelle on February 15th, 2014 at 9:30 pm

      Hi Alani, I would reduce the oven temperature to 350 degrees F and use 8-inch round pans if you have them. As for time, I would start checking around 22 minutes just to be sure you don’t over bake them.

      Reply

      • alani on February 15th, 2014 at 10:01 pm

        Thanks Michelle! These look DELICIOUS! Especially like those little add ons that differentiate your recipes from the other ones out there. I LOVE your blog…its one of my go to blogs when I need inspiration for baking goodies :) Plus, doesnt hurt that the site looks absolutly beautiful ;D Keep it up, you know ill be coming back for more :D

        Reply

  42. Harry on March 7, 2014 at 6:28 am

    What if you drop only half the batter in your muffinpan, add a dollop of jam in the middle and then fill to the top. Ive done it with other cupcakes before. So theres a surprise baked right into the middle of the cupcake.

    Reply

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