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Peanut Butter Cupcake topped with peanut butter frosting and jelly in the middle

Peanut Butter and Jelly Cupcakes


  • Author: Deborah Harroun
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These Peanut Butter and Jelly Cupcakes have a soft peanut butter cupcake that is topped with peanut butter frosting and a dollop of jelly in the center. The perfect after school snack!


Scale

Ingredients

Cupcakes:

  • 1 3/4 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural creamy peanut butter
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/2 teaspoon vanilla extract

Frosting:

  • 6 ounces cream cheese, at room temperature
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup jelly or jam

Instructions

  1. Preheat oven to 375F. Line standard muffins tins with paper liners.
  2. Whisk together flour, baking soda, baking powder and salt.
  3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter.
  4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  5. Mix in vanilla.
  6. Gradually add flour mixture, being careful to not overmix.
  7. Mix in sour cream and peanuts.
  8. Divide batter evenly among lined cups.
  9. Bake until golden and cake tester comes out clean, about 15-22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  10. With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy.
  11. Add salt and peanut butter and beat to combine.
  12. Beat in vanilla.
  13. In a separate bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold cream into peanut butter mixture.
  14. Spread frosting on top of each cupcake, leaving a small well in the middle.
  15. Dollop about 1 teaspoon of jelly into each well.

Recipe Notes:

Cupcakes can be refrigerated up to 1 day in an airtight container; bring to room temperature before serving.

from Martha Stewart Cupcakes