Peanut Butter and Jelly Cupcakes

A super moist and tender Peanut Butter cupcake filled with a strawberry jelly center and crushed peanuts, then topped with a super creamy peanut butter buttercream! These cupcakes taste exactly like a super delicious Peanut Butter and Jelly sandwich but in a sweet cupcake form.

These cupcakes are perfect for the inner kid in you, because who doesn't love the classic combination of peanut butter and jelly? If you are looking for other cupcakes you can try one of these:

Oreo Cupcakes

Biscoff Cupcakes

Chocolate Beetroot Cupcakes

Rose' strawberry cupcakes

PEANUT BUTTER AND JELLY CUPCAKES STEP BY STEP INSTRUCTIONS

CUPCAKES

1. In the bowl of a stand mixer, beat your butter until soft and airy. Add your sugar and beat until combined. Add your peanut butter and beat until combined and pale in color (2-3 minutes). Add your eggs, milk, sour cream and vanilla and beat until combined.
2. In a small separate bowl combine your flour, baking powder, baking soda, and salt. Add this mixture to your wet mixture, and slowly mix until combined.
3. Line your cupcake pan with cupcake liners. Then fill your liners with your batter, to the top (leaving about ¼ inch of space at top).
4. Bake your cupcakes at 350 degrees for 20 minutes. You should get about 15 cupcakes total.
5. Take out and let cool completely.

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JELLY FILLING

1. In the bowl of a food processor add your nuts. Pulse nuts on high until they are all Finley chopped.
2. In a small bowl add your jelly and chopped nuts and mix until evenly combined.
3. Transfer mixture to a piping bag and set aside.

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PEANUT BUTTER BUTTERCREAM

1. In the bowl of a stand mixer beat your butter until soft and airy. Add your peanut butter and beat until combined. Add your powdered sugar and mix slowly until combined. Add your vanilla and heavy cream and beat until evenly combined.
2. Transfer to a pastry bag using your desired piping tip and set aside.

ASSEMBLE

1. Using the back of a piping tip, cut out the centers of each cupcake, discarding of the centers.
2. Fill each center with with your jelly filling.
3. Top each cupcake with your buttercream.
4. Top off each cupcake with a little extra drizzle of jelly and few extra crushed peanuts.
5. Repeat for all cupcakes. Serve and enjoy!

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PEANUT BUTTER AND JELLY CUPCAKES KEY INGREDIENTS AND SUBSTITUTIONS

Creamy Peanut Butter. This is key to making peanut butter cupcakes. I use creamy so that you have a smooth cupcake. I also do not recommend all natural because it has too much oil making for extra oily cupcakes.

Strawberry Jelly. I love strawberry jelly with my peanut butter but you can also use grape jelly or any flavor you desire.

Buttermilk. buttermilk makes for super moist cupcakes.

Sour Cream. sour cream makes for super moist cupcakes.

Skinny Dipped PB&J Peanuts. I used these because they are peanut butter and jelly flavored which paired perfectly with my cupcakes. But if you can not find these you can replace these with regular peanuts and or even leave them out.

Butter. Butter makes for the best texture of my cupcakes and makes for a super creamy frosting!

BAKING TIPS

1. If you forget to soften your butter or cream cheese, I have a trick. Place in the microwave for 5 seconds. then repeat for the remaining 3 sides of the stick… flipping your stick each time. once done your stick should be perfectly soft throughout.
2. Use a combination of both oil and butter! I like the oil because it has a higher fat content so it adds more moisture to your cake. But the butter gives the best tender texture/ crumb
3. Using a piping tip to cut out round centers of your cupcakes.

FAQ

1. What if you do not have cupcake liners? cupcake liners are the best because your cakes will not burn and they are best for removal and serving. BUT if you run out in a pinch I would recommend buttering and flouring your tins.
2. what do I do if I do not have piping bags and tips? You do not have to be fancy. use a spoon to fill the centers and a knife to spread in your frosting. They will be just as good!

STORING AND FREEZING

The Peanut Butter and Jelly Cupcakes should be stored in an air tight container for up to 3 days. If freezing the batter, place in a freezer bag and freeze for up to 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!