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Peanut Butter and Jelly Cupcakes

February 11, 2021 8 Comments

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Peanut Butter and Jelly Cupcakes long Pinterest pin
Peanut Butter and Jelly Cupcakes long Pinterest pin

An easy recipe for incredibly moist and delicious Peanut Butter and Jelly Cupcakes that’s perfect for the PB&J lover in your life!

Peanut Butter and Jelly Cupcakes on a wire rack with a jar of preserves

Hey there guys!

Do you ever go through a period where you just can’t get enough of a certain kind of food? It happens to me every so often.

For the last few weeks I’ve been on a peanut butter and jelly kick. It’s weird.

Overhead photo of cupcakes on a wire rack with a plate with a cupcake halved down the middle on a white plate with a fork

I did not grow up eating PB&Js. My mother always kept a small jar in the cupboard, but my sisters and I never really ate it. In fact, I don’t even remember my Mom, Dad or Gram ever eating it either. It just sat in the cabinet really.

I became somewhat addicted when I was pregnant way back when with our first son, Sean.

Throughout my pregnancy I often enjoyed peanut butter, no jelly, on a toasted half of a bagel for breakfast. It was the best! A hot toasted bagel, melty peanut butter. I can still taste it.

I was thinking after he was born, I would be sick of it and never eat it again, but I’m still a fan.

Up close overhead photo of cupcakes on a wire rack with a jar of preserves

The last few weeks I’ve made these cupcakes, my Peanut Butter and Jelly Bars and my Peanut Butter Cups from a while back here at the BHK and some classic peanut butter cookies that’ll be heading your way sometime soon.

These cupcakes are super moist and fluffy and you’ll only need a handful of ingredients which I bet you’ll already have on hand. I use cake flour for these to make them nice and light, soft and fluffy.

Overhead photo of prebaked vanilla cupcakes in a cupcake tin

 

Cupcake Ingredients

•cake flour

•unsalted butter

•granulated sugar

•eggs

•milk

•vanilla

•baking powder and salt

•strawberry preserves

 

Overhead photo of vanilla cupcakes in a cupcake tin

 

Peanut Butter Frosting Ingredients

•unsalted butter

•peanut butter

•confectioners’ sugar

•vanilla

•milk

•pinch of salt

 

Overhead photo of preserve filled vanilla cupcakes

The peanut butter frosting is beyond addictive. I always sift my confectioners’ sugar to prevent lumps.

First, you carve out a small hole in the middle of each cupcake for your preserves and then you’ll place the cake you carved out back on top of the jam before frosting the cupcakes. If you use a sultan piping tip like I did, you’ll add additional preserves in the center of the frosting. If you don’t have that tip, no worries, you’ll just add the preserves to the middle.

Hope you folks bake a batch! If you’re a PB&J lover, these will hit the spot. Enjoy!

Overhead photo of Peanut Butter and Jelly Cupcakes on a wire rack with a jar of preserves

 

A Few Cook’s Notes for Peanut Butter and Jelly Cupcakes Recipe:

As mentioned, I used cake flour to make these cupcakes extremely light, soft and fluffy.

You can use a tip to frost your cupcakes or just frost with a knife if you don’t have tips and a frosting bag. It just depends how fancy you want to get. The frosting tastes the same either way!

Do not overfill your cupcake liners or you’ll end up with cupcakes that overflow and leave you with muffin tops. Just fill the cupcake liners 2/3 full.

 

5 from 6 votes
Peanut Butter and Jelly Cupcakes on a wire rack with a jar of strawberry preserves
Print
Peanut Butter and Jelly Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy recipe for incredibly moist and delicious Peanut Butter and Jelly Cupcakes that's perfect for the PB&J lover in your life!

Course: Dessert
Cuisine: American
Keyword: cupcakes, peanut butter, strawberry preserves, dessert
Servings: 12 cupcakes
Calories: 404 kcal
Author: MaryAnn Dwyer
Ingredients
Cupcakes
  • 1 1/3 cup cake flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup milk
  • 1/2 cup strawberry preserves
Peanut Butter Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups confectioners' sugar, sifted
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 1 Tbsp. milk
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line a 12-count cupcake tin with paper liners and set aside.

  2. In a medium bowl, whisk together cake flour, baking powder and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time until well blended. Add vanilla and beat an additional 1 minute. With a spatula add the flour mixture until just combined, then add the milk being careful not to overmix. Spoon batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.

  4. While cupcakes are cooling make frosting. When cupcakes are cooled, fill with strawberry preserves. To fill the cupcakes with the preserves, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of preserves into each well, replace cake you removed, then top with frosting.

Peanut Butter Frosting
  1. In the bowl of a clean stand mixer fitted with a paddle attachment, beat butter and peanut butter on low speed until smooth and well combined, about one minute. Add the confectioners' sugar, vanilla, pinch of salt and milk and continue to beat on medium speed until smooth and creamy, about 3-4 minutes. Add more milk if needed to reach a good spreading consistency. Frost cupcakes when cooled. If using the sultan tip, add more preserves to the center of each cupcake.

Nutrition Facts
Peanut Butter and Jelly Cupcakes
Amount Per Serving
Calories 404 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 73mg24%
Sodium 112mg5%
Potassium 176mg5%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 33g37%
Protein 6g12%
Vitamin A 536IU11%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE!

If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Marissa says

    February 11, 2021 at 10:58 am

    I definitely get on food kicks and peanut butter and jelly is one of them. But I must say that I’ve never had a PB&J cupcake and clearly that is a terrible mistake because these look and sound divine, Mary Ann!

    Reply
    • Mary Ann says

      February 11, 2021 at 4:10 pm

      Thanks Marissa! The frosting is super addictive!

      Reply
  2. Jennifer @ Seasons and Suppers says

    February 11, 2021 at 11:50 am

    So pretty and it’s hard to beat PB & J flavours, for sure! Love how the jelly goes right through the cupcake, too. Can’t wait to try these :)

    Reply
    • Mary Ann says

      February 11, 2021 at 4:09 pm

      Hope you enjoy them Jennifer!

      Reply
  3. Cheyanne @ No Spoon Necessary says

    February 11, 2021 at 8:16 pm

    I pretty much always have the same craving, but my other half always has cravings that last about two weeks before he moves on to a new “favorite”. But, one thing is for sure, we both love PB&J anything! These cupcakes are the cutest thing ever, Mare!!! They are almost too cute to eat, but who am I kidding? It wouldn’t stop me from eating them all.. with a side of extra peanut butter frosting, because YUM!!!! ;) pinned!

    Reply
  4. annie@ciaochowbambina says

    February 11, 2021 at 9:08 pm

    These look amazing, Mary Ann! Like you, I had a major peanut butter craving for two of my pregnancies… my first was for PB and fluffernutter, everyday for lunch, and my second was PB on toast topped with a fried egg! (I know, I know!) I would have a hard time sharing these delectable cupcakes!!

    Reply
  5. Katherine | Love In My Oven says

    February 11, 2021 at 10:16 pm

    Wow Mary Ann! You’ve decorated these sooo beautifully! They would be super irresistible!

    Reply
  6. 2pots2cook says

    February 12, 2021 at 3:58 am

    Bonne Maman is the best ! :-)

    Reply

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