An easy recipe for incredibly moist and delicious Peanut Butter and Jelly Cupcakes that’s perfect for the PB&J lover in your life!
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.
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.
•baking powder and salt
Peanut Butter Frosting Ingredients
•pinch of salt
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!
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.
An easy recipe for incredibly moist and delicious Peanut Butter and Jelly Cupcakes that's perfect for the PB&J lover in your life!
- 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
- 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
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.
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.