Peanut Butter and Jelly Cupcakes encompass raspberry filling inside of a vanilla cupcake that’s then covered in creamy peanut butter frosting and peanuts! It tastes just like a PB&J Sandwich!
These Peanut Butter and Jelly Cupcakes are a sweet twist on the classic childhood lunch! Meaning everyone from kids all the way up to adults will LOVE these cupcakes!
Peanut Butter and Jelly In A Delicious Dessert Form!
Taste: These Peanut Butter and Jelly Cupcakes bring you a variety of delicious flavors! Starting with the vanilla cupcakes, to the sweet raspberry filling, and then topped with creamy peanut butter frosting!
Texture: I find that these cupcakes have the best texture the next day. When they have time to set, the filling absorbs into the cake around it, creating a moister treat! This also allows for a softer texture and even more flavor in every bite.
However, I know it can be hard to wait until the next day to take the first bite! So not to worry if you eat them the same day, you’ll still enjoy a tender cupcake with sticky filling and creamy frosting!
The Importance Of Cake Flour
You’ll notice that cake flour is one of the ingredients listed on the recipe card. Be sure to use this instead of all-purpose flour since there is a difference between the two.
The difference is found in their protein content. All-purpose flour has 10 to 12% protein content verse cake flour which has 7 to 9%.
Lower protein content forms less gluten when mixing and baking resulting in a more tender crumb that’s soft and light.
Don’t have cake flour on hand to make these Peanut Butter and Jelly Cupcakes? Check out my recipe to easily make your own Cake Flour Substitute! All it takes is 2 ingredients and 5 minutes of your time!
For more tasty spin-offs from your favorite childhood jelly sandwich, check out these Peanut Butter and Jelly Blondies and Uncrustables Donuts!
Helpful Tips For Making Peanut Butter and Jelly Cupcakes
- Have Enough Jam – 12 ounces of jam is enough to fill the cupcakes, but if you wanted enough to garnish, you’ll need more! I personally prefer Trappist Preserves brand, but you’ll need two jars.
- Beating The Batter – After you’ve added the eggs, be sure to beat the butter for 1 minute at medium speed. This simple step is important to building the cupcake’s fine crumb texture.
- Portioning The Cupcake Batter – I found that using a medium cookie scoop worked best to transfer the batter into the liners. Two scoops per liner seem to be the perfect amount!
- Softened Butter – Be sure that the butter is softened when you make the frosting. This will ensure your frosting reaches the desired consistency.
- Flavor Variation – I prefer my PB&J Cupcakes with raspberry filling, but the options are endless! You can also use Concord grape jelly, strawberry, or your favorite!
- Cupcake Corer – The easiest way to remove the center of the cupcakes is with a coring tool. You can also use a paring knife or melon baller.
Place the Peanut Butter and Jelly Cupcakes in an airtight container and store them at room temperature. Eat the cupcakes up within 3 days! I actually prefer these cupcakes the next day because it gives the jam time to soak into the crumb of the cupcakes a bit.
Can I Use All-Natural Peanut Butter In The Frosting Recipe?
The all-natural peanut butter will unfortunately not work in the Peanut Butter Frosting recipe. Doing so would create a runnier consistency that wouldn’t be a good match for frosting cupcakes.
Can Homemade Raspberry Filling Be Used As The Surprise Filling In These Cupcakes?
Absolutely, the Homemade Raspberry Filling would be a hit in this Peanut Butter and Jelly Cupcakes recipe! If you’ve never made the raspberry filling from scratch before, it’s super easy! All you need is 4 ingredients and 20 minutes of your time!
Trade in your go-to cupcake recipe for these flavor-packed Peanut Butter and Jelly Cupcakes! Check out more tasty cupcake recipes that friends and family will enjoy as much as these!
- Chocolate Peanut Butter Cupcakes – Complete with Reese’s Pieces candy surprise filling!
- Strawberry Shortcake Cupcakes – Made with a doctored-up white cake mix!
- Chai Cupcakes – Filled with rich, warm spices that make these the perfect Fall dessert!
- Coffee Maple Bacon Cupcakes – A sweet yet salty treat that you’ll fall in love with!
- Birthday Cupcakes – Fluffy cupcakes stuffed with sprinkles that are topped with whipped frosting!
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Peanut Butter and Jelly Cupcakes
- 2¾ cups cake flour spooned and leveled
- 1⅔ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter softened
- 3 large egg whites room temperature
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
- 16 ounces seedless raspberry jam
- 1½ cups unsalted butter softened
- 1½ cups creamy peanut butter not all-natural
- 5 cups powdered sugar
- 7 tablespoons heavy cream
- 1½ teaspoons vanilla extract
- ½ cup finely chopped peanuts
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Sift 2¾ cups cake flour into the bowl of a stand mixer fitted with a whisk attachment. Add the 1⅔ cups granulated sugar, 1 tablespoon baking powder, and ¾ teaspoon salt and mix at low speed for 30 seconds.
- Add the softened ¾ cup unsalted butter and mix at medium speed until the mixture has a sandy texture, about 1 to 2 minutes. Make sure no large clumps of butter remain.
- Beat in the 3 large egg whites one at a time, mixing after each addition. Scrape down the sides of the bowl and beat in the 2 large eggs one at a time. Scrape down the sides of the bowl and beat for 1 minute at medium speed, do not skip this step as it is important to the cake's fine crumb texture.
- With the mixer running at low speed, slowly add the 1 cup whole milk and 2 teaspoons vanilla extract and beat for 30 seconds after everything has been added. Scrape down the bowl and beat for an additional 30 seconds.
- Use a medium cookie scoop to add two scoops of batter to each cupcake liner and bake for 16 to 18 minutes or until a toothpick comes clean from the center. Transfer to a cool rack and bake off the remaining batter.
- Remove the 16 ounces seedless raspberry jam from the jar and stir it with a whisk to make it easier to measure and work with. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the 1½ cups unsalted butter and 1½ cups creamy peanut butter until smooth.
- Add in the 5 cups powdered sugar 1 cup at a time, alternating with the 7 tablespoons heavy cream, just until combined.
- Add in the 1½ teaspoons vanilla extract, then increase the speed to high and whip for 2 to 3 minutes until light and fluffy.
- Transfer frosting to a piping bag fitted with the tip of your choice.
- Use a cupcake corer to core out the center of the cooled cupcakes.
- Add a teaspoon of raspberry jam to each cupcake.
- Top with peanut butter frosting then drizzle with a bit of raspberry jam and finely ½ cup finely chopped peanuts.
- Only using 12 ounces of jam will give you just enough for the filling but won’t leave any extra for the top garnish.
- I personally prefer raspberry filling but you could keep it classic with concord grape, strawberry, or another favorite.
- Store these cupcakes in an airtight container at room temperature for up to 3 days.
- I think these cupcakes are better the next day. When given time to set, the filling absorbs into the cake around it and the cake itself becomes a bit moister. Giving it a softer texture and more flavor in every bite.
Did You Make This Recipe?
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