Peanut Butter and Jelly Cupcakes
These Peanut Butter and Jelly Cupcakes turn the classic childhood sandwich into a gourmet dessert. Featuring a soft peanut butter cupcake, a hidden jelly-filled center, and a fluffy peanut butter buttercream, they deliver the perfect salty-sweet balance in every bite.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Apple corer or small knife
- Piping bag and tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- ½ cup grape jelly or strawberry jam
- 1 cup unsalted butter, softened (for frosting)
- ½ cup creamy peanut butter (for frosting)
- 3 cups powdered sugar, sifted
- 2–3 Tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter, peanut butter, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Alternating between dry ingredients and milk, mix batter until just combined. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Core each cooled cupcake. Spoon or pipe 1–2 teaspoons of jelly or jam into the center.
- Beat butter and peanut butter until smooth. Gradually add powdered sugar and heavy cream. Whip until light and fluffy.
- Pipe frosting over cupcakes. Garnish with a small dollop of jelly or crushed peanuts if desired.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.