Name: Peanut Butter and Jelly Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 1/4 cups cake flour ((I used Swans Down brand)); 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/4 cups buttermilk ((room temperature)); 4 large egg whites ((room temperature)); 1 1/2 cups sugar; 1 stick unsalted butter ((8 tablespoons, at room temperature)); 1 teaspoon pure vanilla extract; 3 sticks unsalted butter ((softened)); 1 cup creamy peanut butter; 2 tablespoons vanilla extract; 2 pounds confectioners sugar ((sifted)); 6-8 tablespoons heavy cream ((if using milk, amount will be less)); Jelly or jam ((in your favorite flavor(s)))

If you’ve ever been mesmerized by the classic duo of peanut butter and jelly, get ready for a delightful twist on this nostalgic flavor combination. These Peanut Butter and Jelly Cupcakes are here to take your taste buds on a delicious journey back to childhood. With a light and fluffy cake base, rich peanut butter frosting, and a surprise jam center, these cupcakes are perfect for parties, bake sales, or just a fun afternoon treat. Best of all, they’re simple to make, ensuring that you can whip up a batch whenever the craving strikes.

Why This Peanut Butter and Jelly Cupcakes Stands Out

What makes these Peanut Butter and Jelly Cupcakes truly exceptional is the harmonious blend of flavors and textures. The lightness of the cake contrasts beautifully with the creamy, rich peanut butter frosting, while the sweet, fruity jam adds a burst of flavor in every bite. Each component is crafted to complement the others, making these cupcakes a delightful experience for both the eyes and the palate. Plus, they evoke a sense of nostalgia that will remind you of carefree days spent enjoying lunchboxes filled with PB&J sandwiches.

Ingredient List

For the Cupcakes:
- 2 1/4 cups cake flour (I used Swans Down brand)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk, room temperature
- 4 large egg whites, room temperature
- 1 1/2 cups sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
For the Peanut Butter Frosting:
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 2 pounds confectioners sugar, sifted
- 6-8 tablespoons heavy cream (if using milk, amount will be less)
For the Filling:
- Jelly or jam in your favorite flavor(s)

Kitchen Gear Checklist

Mixing bowls – for combining ingredients.
Electric mixer – for effortless mixing of the batter and frosting.
Cupcake pan – to hold your cupcakes while baking.
Cupcake liners – for easy removal and presentation.
Ice cream scoop – for evenly portioning the batter into the liners.
Pastry bag or zip-top bag – for piping the frosting.
Small knife or cupcake corer – for creating space for the jam filling.

Mastering Peanut Butter and Jelly Cupcakes: How-To

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.

Step 2: Prepare the Cupcake Batter

In a large mixing bowl, whisk together the cake flour, baking powder, and kosher salt. In a separate bowl, combine the buttermilk and egg whites, whisking until smooth. In another bowl, cream the unsalted butter and sugar until the mixture becomes light and fluffy. Add the vanilla extract, and mix well. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined; do not overmix.

Step 3: Bake the Cupcakes

Line your cupcake pan with cupcake liners and fill each liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Peanut Butter Frosting

While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until smooth. Gradually add the sifted confectioners’ sugar, mixing on low speed. Once incorporated, add the vanilla extract and heavy cream, and mix until the frosting is creamy and fluffy. Adjust the consistency with more cream or sugar as needed.

Step 5: Fill the Cupcakes

Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the hole with your favorite jelly or jam, ensuring it’s a generous amount.

Step 6: Frost the Cupcakes

Transfer the peanut butter frosting to a pastry bag fitted with a large star tip (or simply use a zip-top bag with the corner snipped off). Pipe the frosting atop each cupcake in a swirl pattern, covering the jam filling.

Step 7: Serve and Enjoy

Your Peanut Butter and Jelly Cupcakes are now ready to be devoured! Serve them at room temperature and watch as everyone enjoys this delightful treat.

Fit It to Your Goals

For a lighter version, substitute half of the butter in the frosting with Greek yogurt.
Try using almond or cashew butter for a different nutty flavor.
Experiment with different flavors of jelly or jam, like raspberry or strawberry, to match your preference.
For a vegan version, use aquafaba or flaxseed meal as a binding agent and plant-based butter for the frosting.

Don’t Do This

Don’t skip the sifting of the confectioners’ sugar; it helps to prevent lumps in your frosting.
Avoid overmixing the cupcake batter, as this can lead to dense cupcakes instead of light and fluffy ones.
Don’t frost the cupcakes while they’re still warm, or the frosting will melt and lose its shape.
Don’t use chunky peanut butter for the frosting; creamy peanut butter creates a smoother texture.

Prep Ahead & Store

You can prepare the cupcake batter in advance and store it in the fridge for up to 24 hours before baking. The cupcakes themselves can be baked a day ahead. Once cooled, store them in an airtight container at room temperature for up to 3 days. The frosting can be made ahead of time and stored in the refrigerator for up to a week. Just give it a quick whip before using. If you want to store frosted cupcakes, do so in the refrigerator for up to 3 days.

Ask the Chef

Can I use whole eggs instead of egg whites for the cupcakes?

Yes, you can use whole eggs instead of just egg whites. However, this may result in a denser cupcake and a slightly different texture. The egg whites help to create a lighter, fluffier cake.

What type of jam works best in these cupcakes?

Your favorite flavor works best! Classic grape or strawberry jams are popular choices, but feel free to experiment with raspberry, blueberry, or even apricot for a unique twist.

How can I make these cupcakes gluten-free?

To make gluten-free Peanut Butter and Jelly Cupcakes, substitute the cake flour with a gluten-free all-purpose flour blend. Be sure to check that all other ingredients used are gluten-free.

Can I freeze these cupcakes?

Yes! You can freeze the unfrosted cupcakes for up to three months. Just make sure they are completely cooled, wrap them tightly in plastic wrap, and place them in an airtight container. Frost them after thawing for the best taste and texture.

Wrap-Up

These Peanut Butter and Jelly Cupcakes are not just a treat; they are a celebration of flavors that bring joy and nostalgia to any occasion. With their moist cake, luscious frosting, and sweet jam center, they are sure to impress both kids and adults alike. Whether you’re baking for a special event or just to satisfy a sweet craving, these cupcakes are guaranteed to delight. So gather your ingredients, roll up your sleeves, and get ready to indulge in a delightful cupcake experience that’s sure to become a favorite!