Peanut Butter and Jelly Cupcakes

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

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.

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.

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!

Peanut Butter and Jelly Cupcakes

Author: MaryAnn Dwyer

Servings: 12 cupcakes

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

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

  

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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

• Preheat oven to 350 degrees. Line a 12-count cupcake tin with paper liners and set aside.
• In a medium bowl, whisk together cake flour, baking powder and salt. Set aside.
• 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.
• 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

• 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

Calories: 404kcal | Carbohydrates: 47g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 112mg | Potassium: 176mg | Fiber: 1g | Sugar: 33g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Keyword: cupcakes, peanut butter, strawberry preserves, dessert

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!