The BEST Peanut Butter and Jelly Cupcakes are a nostalgic and utterly delicious treat that perfectly captures the classic flavor combination. This recipe breaks down how to create these delightful cupcakes from scratch, offering a crowd-pleasing dessert for any occasion.
Key Ingredients for the BEST Peanut Butter and Jelly Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter (standard, not natural – natural peanut butter can separate)
- ½ cup milk (whole milk recommended for richness)
- ½ cup jelly or jam (your favorite flavor – grape or strawberry are classic)
- For the Peanut Butter Frosting:
- ½ cup unsalted butter, softened
- ⅓ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- For the Jelly Swirl/Topping:
- ¼ cup jelly or jam (use a slightly thicker consistency if possible)
How to Make the BEST Peanut Butter and Jelly Cupcakes
Whip up these BEST Peanut Butter and Jelly Cupcakes in under an hour, combining a moist peanut butter cake base with a sweet jelly surprise and a creamy, dreamy peanut butter frosting. This recipe is designed for ultimate satisfaction and ease, promising a delightful treat that’s both comforting and special. Preparation time: Approximately 20 minutes prep, 18-20 minutes baking, plus frosting and cooling time.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the softened ½ cup butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Peanut Butter: Add the ½ cup creamy peanut butter to the butter mixture and beat until well combined and smooth.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (add ⅓ of the dry, then ½ of the milk, another ⅓ of the dry, the remaining ½ of the milk, and finish with the last ⅓ of the dry). Mix on low speed until just combined, being careful not to overmix.
Add the Jelly Filling: For each cupcake wrapper, add about 1 tablespoon of batter. Then, carefully spoon about ½ teaspoon of jelly or jam into the center of each batter-filled cup.
Top with Batter: Spoon the remaining batter over the jelly, ensuring the jelly is fully covered. Fill each cupcake liner about two-thirds full. You can gently swirl a toothpick around in the center to create a little vortex if you like, but it’s not essential.
Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely before frosting.
Prepare the Peanut Butter Frosting: While the cupcakes are cooling, make the frosting. In a medium bowl, beat the softened ½ cup butter and ⅓ cup peanut butter with an electric mixer until smooth and creamy.
Add Powdered Sugar and Milk: Gradually add the powdered sugar, mixing on low speed until combined. Add 2 tablespoons of milk and the vanilla extract, and beat until the frosting is light and fluffy. Add the remaining tablespoon of milk if needed for a smoother consistency.
Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting. You can use a piping bag with your favorite tip for a decorative touch or simply spread it on with a spatula.
Add the Jelly Swirl: Gently drizzle or spoon about ½ teaspoon of jelly on top of the frosted cupcakes. You can use a toothpick to swirl it slightly into the frosting for a pretty marbled effect if desired.
Why You’ll Love This BEST Peanut Butter and Jelly Cupcakes
These BEST Peanut Butter and Jelly Cupcakes are an absolute dream for anyone who adores the iconic PB&J flavor. The moist, tender cake infused with peanut butter goodness, paired with that delightful nascosto jelly center, creates a flavor explosion that’s pure comfort. Unlike store-bought versions, making these at home allows you to control the quality of your ingredients and achieve that perfectly balanced sweet and nutty profile, saving you money while delivering superior taste. The creamy peanut butter frosting is the perfect complement, and a little dollop of extra jelly on top adds a beautiful visual and an extra burst of fruity sweetness.
You’ll find yourself reaching for this recipe again and again, especially when craving a taste of childhood nostalgia but with a sophisticated, homemade touch. Imagine the delight on your friends’ and family’s faces as they bite into these sweet surprises – it’s a guaranteed smile-maker! So, ditch the ordinary and embrace the extraordinary by whipping up these spectacular cupcakes. We know you’ll love every single bite, so go ahead and give the BEST Peanut Butter and Jelly Cupcakes a try this weekend!
Storing and Reheating Tips
To keep your BEST Peanut Butter and Jelly Cupcakes fresh and delicious:
- Room Temperature Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes will last at room temperature for about 1-2 days, but it’s best to refrigerate them if your room temperature is warm or if they contain dairy-based frosting that might spoil.
- Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days. The cake will remain moist, and the frosting will stay firm.
- Freezing Unfrosted Cupcakes: You can freeze unfrosted cupcakes for up to 2-3 months. Wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe airtight container or bag. To thaw, remove from the freezer and let them come to room temperature before frosting.
- Freezing Frosted Cupcakes: Freezing frosted cupcakes is possible but can sometimes affect the texture of the frosting. If you choose to freeze them, place them in the freezer until the frosting is firm, then wrap individually in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Reheating: Generally, these cupcakes don’t require reheating. If you prefer them slightly warmed (especially if coming from the refrigerator), you can microwave a single cupcake for 10-15 seconds on low power. Be careful not to overheat, as this can dry out the cake.
Final Thoughts
The BEST Peanut Butter and Jelly Cupcakes are an undeniable classic, elevated with homemade love and simple steps. Give this recipe a try and experience the pure joy of this beloved flavor combination in cupcake form. Happy baking!
BEST Peanut Butter and Jelly Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the softened ½ cup butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the ½ cup creamy peanut butter to the butter mixture and beat until well combined and smooth.½ cup creamy peanut butter
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (add ⅓ of the dry, then ½ of the milk, another ⅓ of the dry, the remaining ½ of the milk, and finish with the last ⅓ of the dry). Mix on low speed until just combined, being careful not to overmix.½ cup milk
- For each cupcake wrapper, add about 1 tablespoon of batter. Then, carefully spoon about ½ teaspoon of jelly or jam into the center of each batter-filled cup.½ cup jelly or jam
- Spoon the remaining batter over the jelly, ensuring the jelly is fully covered. Fill each cupcake liner about two-thirds full. You can gently swirl a toothpick around in the center to create a little vortex if you like, but it’s not essential.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely before frosting.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the softened ½ cup butter and ⅓ cup peanut butter with an electric mixer until smooth and creamy.½ cup unsalted butter, softened, ⅓ cup creamy peanut butter
- Gradually add the powdered sugar, mixing on low speed until combined. Add 2 tablespoons of milk and the vanilla extract, and beat until the frosting is light and fluffy. Add the remaining tablespoon of milk if needed for a smoother consistency.1 ½ cups powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting. You can use a piping bag with your favorite tip for a decorative touch or simply spread it on with a spatula.
- Gently drizzle or spoon about ½ teaspoon of jelly on top of the frosted cupcakes. You can use a toothpick to swirl it slightly into the frosting for a pretty marbled effect if desired.¼ cup jelly or jam