Peanut Butter and Jelly Cupcakes

Heather M. Baker


I love anything that has a peanut butter and jelly as a flavor. These were a huge hit when my husband took them to work one day. Everyone loved them and kids will love them too!!!

★★★★★ 1 vote
approx. 24


6 Tbsp
unsalted butter , at room temperature
1 c
smooth or crunchy peanut butter
1 1/3 c
firmly packed brown sugar
3 large
eggs @ room temperature
1 Tbsp
pure vanilla extract
3 c
all purpose flour
1 Tbsp
baking powder
1 tsp
1 c
1 jar(s)
strawberry or grape jelly (i prefer strawberry)


3/4 c
smooth peanut butter
1 1/2 stick
unsalted butter, room temp.
1 Tbsp
pure vanilla extract
3 c
powdered sugar
3 Tbsp
mini nutter butter cookies for a garnish


1Preheat oven to 350 degrees, Insert 24 cupcake liners into a regular size cupcake pan. Set aside and make cupcake batter next.
2In a large mixing bowl on medium speed,cream together the butter, peanut butter and brown sugar until fluffy (about 3-5 mins.) Add eggs one at a time. Beat well after each. Add vanilla.
3In a separate bowl sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk. Mix well.
4Fill cupcake liners 2/3 full with batter. Bake for 15-18 mins. or until toothpick inserted in center comes out clean. DO NOT OVER BAKE! Remove from oven and cool in the pans.
5Once the cupcakes are cooled cut a quarter size or lit smaller hole in the center of the cupcake. Set that "cake cap" to the side. Fill with 1-2 tsp. jelly and replace the cake cap back on top. Decorating with peanut butter frosting and garnish with a small amount of jelly and a mini Nutter Butter cookie.
6FROSTING: using a mixer beat together all ingredients except cookies until nice and smooth & fluffy. Pipe frosting onto cupcake and garnish with a small amount of jelly and a mini Nutter Butter cookie.

About Peanut Butter and Jelly Cupcakes

Course/Dish: Cakes