How to make Peanut Butter and Jelly Cupcakes Recipe

I was scrolling through social media the other day, and came across a post that declared PB&J day was fast approaching. As a complete peanut butter lover (I could LITERALLY sit and eat it straight from the jar! Am I alone with this?!) this got me really excited! Naturally, I then got to work on some peanut butter and jelly cupcakes (what else?!) especially for the occasion.

peanut butter and jelly cupcakes recipe

The result? Soft and fluffy peanut buttery cupcakes. Filled generously with a smooth jam filling (jelly isn’t readily available here in the UK, so this was my alternative!). Topped with a decadently creamy peanut butter buttercream swirl, and a handful of chopped salted peanuts. It is the perfect mix of sweet and salty, with the crunch of the nuts on top (and in the cake, if you used crunchy peanut butter) for texture, in a cupcake! Mmmmmm…

peanut butter and jelly cupcakes recipe

I don’t want to toot my own horn or anything, but these are pretty darn good! Even my non sweet-toothed husband devours these every time I make a batch!

peanut butter and jelly cupcakes recipe

So in case you couldn’t get enough PB&J in your sandwich, I have a solution for you! Why not finish off with one of these peanut butter and jelly cupcakes, singing and dancing with all those wonderful flavours too! You are absolutely going to adore these cupcakes, that’s a promise!

For me, one of these little beauties just tastes like a little teensy bit of heaven on a plate. Pure joy 🙂

peanut butter and jelly cupcakes recipe

You’re welcome and happy baking!

🙂 x

Peanut Butter & Jelly Cupcakes

5 from 2 votes
Recipe by MoversBakers Course: CupcakesCuisine: AmericanDifficulty: Easy
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Peanut butter & jelly has been improved upon in this gorgeous cupcake version inspired by the classic!

  • For the cupcakes
  • 125g plain flour

  • 125g caster sugar

  • 125g unsalted butter, at room temperature, cubed

  • 2 large eggs

  • 100g peanut butter (either crunchy or smooth is good!)

  • 1 tsp salt

  • 1/2 tsp bicarbonate of soda

  • 2 tbsp milk (I use whole)

  • For the topping and filling
  • 115g unsalted butter, at room temperature, cubed

  • 115g peanut butter (smooth)

  • 200g icing sugar

  • 1-2 tbsp milk

  • jam (I used raspberry) or jelly

  • salted peanuts, chopped, to top the cupcakes


  • Preheat your oven to 160C/325F and line your muffin tin with cases.
  • Sift the flour, sugar, salt and bicarb into your bowl. Add the butter, eggs and peanut butter and mix slowly to combine, then turn up speed for a minute. Add milk with mixer on slow, then turn up speed for 30 seconds for one final mix.
  • Spoon your mixture into your cases and bake for 22 minutes until your cupcakes are golden and they spring back when lightly pressed. Remove from tin and leave to cool completely before icing.
  • To make the buttercream, beat the butter and peanut butter together for about 5 minutes until pale and airy. Gradually add in the icing sugar (I do it in 2 or 3 goes), but be careful not to cover your kitchen in sugar! Scrape down your bowl between additions. Once all your sugar has been incorporated, beat on high for 2-3 minutes. With mixer on slow, add a little milk at a time to loosen the buttercream enough to make it easier to pipe, then turn the speed up again for a couple of minutes to lighten the buttercream again.
  • To assemble the cupcakes, cut a hole of cake out of the middle of your cupcake, and fill it with jam. Replace the cake ‘plug’, then pipe a beautiful swirl of buttercream on top and finish with a sprinkling of peanuts. Yum!!

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