Real Recipes From Real Home Cooks ®

peanut butter and jelly cupcakes

(7 ratings)
Blue Ribbon Recipe by
Deneece Gursky
Miami, FL

My daughter left for Paris today and I will be on edge until I know she landed safely. So to de-stress I made some cupcakes. She bought a bunch of cake mixes the other day so I grabbed one and started from there. Hunter my 7-year-old wanted peanut butter & jelly cupcakes (I made him peanut butter and jelly brownies once and he loved them), so this is what we came up with :) You can use any kind of preserve or jam, I used grape jam since it is my son's favorite. I myself would prefer them with some blueberry or blackberry preserves. These are great for kids, cause what kid doesn't like PB&J?

Blue Ribbon Recipe

Now, this is a way to combine two great flavors into one delicious dessert. Who doesn't love cupcakes and peanut butter and jelly? These are filled with peanut butter flavor. A dollop of your favorite jelly is a surprise in the middle. This a fun recipe that reinvents boxed ingredients. ids - big and small - are going to love these peanut butter and jelly cupcakes.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 24 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For peanut butter and jelly cupcakes

  • 1 box
    French vanilla cake mix with pudding in mix
  • 1 - 1 1/4 c
    peanut butter (I like a lot)
  • 1 1/4 c
  • 3
  • jar of your favorite jam or preserves
  • 1 can
    fluffy white icing and or 1 can chocolate whipped frosting
  • peanut butter
  • additional jam to heat up and drizzle and/or M&M's to decorate

How To Make peanut butter and jelly cupcakes

Test Kitchen Tips
We used 1/2 cup of peanut butter in the frosting.
  • Lining muffin tins while oven preheats.
    Line muffin tins with cupcake papers and preheat oven to 350.
  • Cake mix and peanut butter combined in a bowl.
    Empty the cake mix into a large bowl. Add 1 to 1 1/4 c peanut butter to mix. Mix on medium speed till crumbly.
  • Water and eggs mixed into cake mix.
    Pour water into this mix. Add the three eggs. Mix batter until smooth.
  • Muffin tins partially filled with batter and a drop of jam on top of the batter.
    Pour into paper lined muffin pan filling each only 1/3 full. Add 1 tsp jam or preserves to the top of each.
  • Remaining batter added to the cupcake tins and cupcakes baking.
    Fill with the remaining batter over the jam. Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.
  • Baked cupcakes cooling.
    Allow cupcakes to cool completely.
  • White icing and peanut butter combined in a bowl.
    In a small bowl, l mix fluffy white icing and peanut butter to taste.
  • Peanut butter icing piped onto the cupcake with melted jelly drizzled.
    Put the icing into a pastry bag or decorating tube and pipe it onto each cupcake. Warm jam in the microwave and using a thin tip on a pastry bag or a small hole in a plastic baggie pipe the warm jam over the frosting. I've also used chocolate icing and M&M's as per my son's request, lol. Enjoy!