Description
There’s something magically nostalgic about the combination of peanut butter and jelly. It brings back happy memories of childhood lunches and afternoon snacks. Today, I’m thrilled to share my recipe for Peanut Butter and Jelly Cupcakes, a delightful treat that will wow your taste buds!
Ingredients
Scale
- 2¾ cups all-purpose flour, spooned and leveled
- 1⅔ cups granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 16 ounces seedless raspberry jam
- 1½ cups unsalted butter, softened (for frosting)
- 1½ cups creamy peanut butter (not all-natural)
- 5 cups powdered sugar
- 7 tablespoons whole milk (for frosting)
- 1½ teaspoons vanilla extract (for frosting)
- ½ cup finely chopped peanuts (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tins with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, egg whites, vanilla, and milk. Mix until smooth and fully combined.
- Fill liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling.
- Use a cupcake corer or small knife to remove the center of each cupcake.
- Spoon raspberry jam into the center, filling each cavity to the top.
- In a large bowl, beat softened butter and peanut butter until light and creamy.
- Gradually add powdered sugar, alternating with milk, mixing until smooth and fluffy.
- Stir in vanilla extract until well combined.
- Frost each cupcake generously with the peanut butter frosting.
- Sprinkle chopped peanuts over the top for a crunchy finish.
- Serve and enjoy your PB&J cupcake throwback delight!
Notes
- Make sure to use creamy peanut butter for the best consistency.
- If you prefer, you can substitute the raspberry jam with another flavor of your choice.
- Allow the cupcakes to cool completely to prevent the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg