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Peanut Butter and Jelly Cupcakes

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Peanut Butter and Jelly Cupcakes combine two beloved childhood flavors in a delightful, cake-like treat. These soft, moist cupcakes are infused with creamy peanut butter, topped with a luscious swirl of jelly, and finished with a peanut butter frosting. They capture the nostalgic goodness of a classic PB&J sandwich, but in cupcake form, making them perfect for parties, picnics, or any time you want a sweet, comforting treat. Whether you’re a peanut butter lover or a fan of fruity flavors, these cupcakes are sure to please everyone.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup creamy peanut butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • ½ cup jelly or jam (grape, strawberry, or your favorite variety)

For the Peanut Butter Frosting:

  • ½ cup creamy peanut butter
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (as needed)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ingredient Highlights

  • Peanut Butter: The star of this recipe, peanut butter adds flavor and moisture to both the cupcakes and frosting.
  • Jelly or Jam: Choose your favorite jelly or jam for the topping; the fruity sweetness complements the savory peanut butter perfectly.
  • Milk: The milk adds moisture to the cupcake batter, helping to keep the cupcakes soft and light.
  • Butter: Melted butter enhances the flavor and texture of the cupcakes, making them rich and fluffy.

Instructions

Prepare the Cupcake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Peanut Butter and Sugar: In a large bowl, use an electric mixer to beat the peanut butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract, mixing until smooth and combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.
  6. Add the Melted Butter: Fold in the melted butter, making sure it’s evenly distributed in the batter.
  7. Scoop the Batter: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Add the Jelly: Spoon a small amount of jelly (about a teaspoon) into the center of each cupcake. Use a toothpick or skewer to swirl the jelly into the batter slightly.
  9. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  10. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Peanut Butter Frosting:

  1. Make the Frosting: In a medium bowl, beat the peanut butter and powdered sugar with an electric mixer. Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  2. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt, mixing until smooth.

Frost the Cupcakes:

  1. Frost the Cupcakes: Once the cupcakes have completely cooled, use a piping bag or a knife to spread the peanut butter frosting on top of each cupcake.
  2. Decorate: If desired, add a small spoonful of jelly on top of the frosting for extra flair.

Nutrition

Find it online: https://herbites.com/peanut-butter-and-jelly-cupcakes/