Peanut Butter and Jelly Cupcakes: A Nostalgic Treat with a Gourmet Twist

Peanut butter and jelly isn’t just for sandwiches anymore! These Peanut Butter and Jelly Cupcakes take the classic childhood favorite and turn it into a rich, moist, and utterly delicious dessert. The nutty flavor of peanut butter pairs beautifully with the fruity sweetness of jelly, all wrapped up in a soft cupcake and topped with a luscious peanut butter frosting.

Perfect for parties, bake sales, or just a fun weekend baking project, these cupcakes bring back childhood memories while offering a gourmet touch. Whether you’re a peanut butter lover or simply looking for a unique and tasty treat, this recipe is sure to impress. Let’s dive in!

Ingredients

Ingredient	Quantity
For the Cupcakes
All-purpose flour	1 ½ cups
Baking powder	1 ½ teaspoons
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup
Creamy peanut butter	¾ cup
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2
Vanilla extract	1 teaspoon
Buttermilk	½ cup
Strawberry or grape jelly	½ cup (for filling)
For the Frosting
Unsalted butter (softened)	½ cup
Creamy peanut butter	¾ cup
Powdered sugar	2 cups
Vanilla extract	1 teaspoon
Heavy cream (or milk)	2-3 tablespoons
Crushed peanuts (optional)	For garnish
Extra jelly (for drizzle)	¼ cup

Substitutions: If you prefer a different nut butter (like almond or cashew), feel free to swap it in. Also, any jelly flavor works well, so pick your favorite!

Equipment Needed

• Mixing bowls – For combining the dry and wet ingredients.
• Hand mixer or stand mixer – Helps to create a smooth batter and fluffy frosting.
• Muffin tin – Essential for shaping the cupcakes.
• Cupcake liners – Makes removing the cupcakes easier and keeps them neat.
• Piping bag & tip – For beautifully frosting the cupcakes.
• Apple corer or spoon – To create space for the jelly filling.

Step-by-Step Instructions

1. Preparing the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.

2. Baking the Cupcakes

1. Spoon the batter into the cupcake liners, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Filling with Jelly

1. Once the cupcakes have cooled, use an apple corer or small spoon to create a small hole in the center of each cupcake.
2. Fill each hole with about 1 teaspoon of jelly, using a spoon or piping bag.

4. Making the Peanut Butter Frosting

1. In a large bowl, beat butter and peanut butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing until fluffy.
3. Stir in vanilla extract and heavy cream (or milk), beating until the frosting reaches a smooth, spreadable consistency.

5. Decorating the Cupcakes

1. Pipe or spread the frosting over the cupcakes.
2. Drizzle with extra jelly for a fun touch.
3. Sprinkle crushed peanuts on top for added crunch.

Tips and Variations

• For Extra Moist Cupcakes: Use Greek yogurt instead of buttermilk for a denser texture.
• Make It Vegan: Swap out butter for vegan butter, eggs for flax eggs, and buttermilk for almond milk with a splash of vinegar.
• Crunchy Texture: Use crunchy peanut butter instead of creamy.
• Flavor Twist: Try raspberry or apricot jelly instead of classic grape or strawberry.
• Chocolate Lovers: Add ½ cup of mini chocolate chips to the batter for a peanut butter-chocolate combo.

Serving Suggestions

For a bakery-style presentation, serve these cupcakes on a white cake stand with a drizzle of extra jelly over the top. A sprinkle of powdered sugar or a small peanut butter swirl can elevate the look even more.

Pair them with a glass of cold milk, a peanut butter latte, or even a sweet dessert wine for an indulgent experience.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store for up to 5 days. Bring to room temperature before eating for the best texture.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	320
Fat	18g
Carbohydrates	38g
Protein	6g
Sugar	25g
Allergens	Peanuts, Dairy, Eggs, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Peanut Butter and Jelly Cupcakes are the perfect blend of nostalgia and indulgence, bringing together the comforting flavors of creamy peanut butter and sweet, fruity jelly in a soft, moist cupcake. Whether you’re baking for a special occasion or simply treating yourself to something delicious, these cupcakes are sure to be a hit. The balance of textures—from the fluffy cake to the smooth frosting and gooey jelly center—creates an irresistible dessert that both kids and adults will love.

With simple ingredients and easy-to-follow steps, this recipe is a great way to elevate a classic favorite into a bakery-style treat. Plus, with options for different flavors and dietary adjustments, there’s a version for everyone to enjoy. Give them a try, experiment with different jellies, and don’t forget to share your creations with friends and family. Happy baking!