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Homemade Peanut Butter and Jelly Cupcakes recipe photo

Peanut Butter and Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes are a nostalgic twist on a classic! Fluffy cake, rich frosting, and a jam surprise in every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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 unsalted butter (8 tablespoons, 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))

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake Liners
  • Ice Cream Scoop
  • Pastry bag or zip-top bag
  • Small knife or cupcake corer

Method
 

  1. Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Substitute half of the butter in the frosting with Greek yogurt for a lighter version.
  • Experiment with different jelly flavors like raspberry or strawberry.
  • Store frosted cupcakes in the refrigerator for up to 3 days.