Go Back
To make peanut butter cupcakes that burst with flavor, start with the right ingredients. The main star is creamy peanut butter, which gives the cupcakes their rich taste. You can also use crunchy peanut butter if you prefer texture.

Peanut Butter and Jelly Cupcakes

Calling all peanut butter and jelly fans! Indulge in the ultimate sweet treat with these delicious Peanut Butter and Jelly Cupcakes that blend rich peanut butter flavors and a sweet jelly surprise. This delightful recipe is perfect for kids and nostalgic adults alike. Discover easy steps to make and frost these irresistible cupcakes, along with creative variations.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup peanut butter (creamy)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup jelly (strawberry or grape, depending on preference)

Optional: Chopped peanuts for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        Add Peanut Butter and Eggs: Add the peanut butter and mix until smooth. Then, add the eggs one at a time, mixing well after each addition.

          Combine Wet Ingredients: Pour in the milk and vanilla extract. Mix until combined.

            Add Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

              Fill Cupcake Liners: Divide the cupcake batter evenly among the lined muffin cups, filling each about 2/3 full.

                Add Jelly: Place a small spoonful of jelly in the center of each cupcake batter. Use a toothpick or knife to swirl the jelly slightly into the batter, creating a marbled effect.

                  Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

                    Cool: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                      Garnish (Optional): Once cooled, you can sprinkle chopped peanuts on top of each cupcake for an extra crunch.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12