Are you looking for a yummy and unique homemace cupcake recipe? You’ve got to try our peanut butte and jelly cupcakes! These PB and Jelly cupcakes will give you a delicious, grown-up version of your childhood favorite. These PB & J Cupcakes are a kid and adult favorite!
Peanut Butter and Jelly Cupcakes
Get ready for a mouthwatering treat that will transport you straight back to childhood! Introducing our fabulous homemade Peanut Butter and Jelly Cupcakes. We’ve taken the beloved PB & J classic and transformed it into a delightful cupcake creation that will leave you begging for more. Imagine sinking your teeth into a fluffy, moist cupcake infused with the irresistible flavors of creamy peanut butter and sweet jelly. Then each cupcake is topped with a luscious swirl of peanut butter frosting and a dollop of fruity jelly. It’s a match made in cupcake heaven!
Don’t they look so pretty! Okay, let me tell you how to make these homemade cupcakes, they are pretty easy.
PB and Jelly Cupcakes
All you need to whip up a batch of these delicious cupcakes from scratch are a few common ingredients:
- flour
- baking powder
- baking salt
- baking soda
- vegetable oil
- creamy peanut butter
- brown sugar
- eggs
- vanilla extract
- milk
- fresh or frozen raspberries
- extra fine sugar
- lemon juice
- cornstarch
- water
- butter, soft
- powdered sugar
PB and J Cupcakes
I like to start by making the jam ahead as it needs to chill for 1-2 hours.
To make the raspberry jelly, cook the raspberries, sugar, and lemon juice in small saucepan over medium heat. It takes about 10-15 minutes for the raspberries to fall apart. Meanwhile, in separate bowl, mix the water and the cornstarch together until well combined. Now add the corn starch mixture to the hot raspberry puree and cook a couple minutes, stirring, until thick.
Chill for a couple of hours.
PB & J Cupcakes
Preheat oven to 350 F. Line cupcake tin with 12 cupcake liners. Sift dry ingredients.
In bowl whisk together peanut butter and brown sugar.
Add eggs and mix.
homemade cupcakes
Add vanilla and milk; whisk until smooth.
Incorporate dry ingredients with rubber spatula.
Divide batter into lined cupcakes and bake 15-18 minutes. They are done when press gently and it bounces back. Cool completely.
peanut butter and jam cupcakes
While the cupcakes are baking, it’s time to make the yummy peanut butter frosting! In a medium bowl with an electric mixer, beat the butter until fluffy, it will take about 4 minutes. Add in the creamy peanut butter and continue beating for another minute. Now add in the powdered sugar and mix for 1 minute. Finally, mix in the vanilla extract and milk until well combined.
peanut and jelly cupcakes
Use a spoon to dig out a small crater from each cooled cupcakes. Add a spoonful of the homemade raspberry jam in crater.
Now pipe the pb forsting frosting on top. Place a raspberry on top as a garnish.
Top with a raspberry if you like to add a little garnish and yummy, healthy fruit too!
These peanut butter and fruit cupcakes make a pretty presentation, but the real treat is in the taste! Oh boy are they yummy!
peanut butter and jelly filled cupcakes
When you bite into these delicious homemade cupcakes you will get a lovely, not-to-sweet taste of raspberry jam like puree!
Make these for company, an after-school snack, fundraiser, or any other time you are looking for a delicious peanut butter dessert treat!
homemade cupcake recipe
When I made these I expected my kids to love them, and they did. But I wasn’t preapred for how much I would LOVE them! It is sweet nostalgic taste that just pairs beautifully together without beign to heavy or too rich like some cupcakes.
Looking for a delicious homemade cupcake recipe? Try our unique peanut butter and jelly cupcakes for a yummy, grown-up twist on a childhood favorite!
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Peanut Butter and Jelly Cupcakes
Ingredients
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Raspberry Jam
- 2 cups raspberries fresh or frozen
- 4 Tablespoons extra fine sugar
- 2 Tablespoons lemon juice
- 1 teaspoon cornstarch
- 2 teaspoon water
Peanut Butter Frosting
- 3/4 cup butter softened
- 1/2 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Make jam ahead as it needs to chill for 1-2 hours. To make the raspberry jelly, cook the raspberries, sugar, and lemon juice in small saucepan over medium-low heat. Cook 10-15 minutes until raspberries fall apart. In separate bowl mix water and the cornstarch. Add the corn starch mixture to the hot raspberry puree and cook a couple minutes, stirring, until thick. Chill for a couple of hours.
- Preheat oven to 350 F. Line cupcake tin with 12 cupcake liners. Sift dry ingredients. In bowl whisk together peanut butter and brown sugar. Add eggs and mix. Add vanilla and milk; whisk until smooth. Incorporate dry ingredients with rubber spatula. Divide batter into lined cupcakes and bake 15-18 minutes. They are done when press gently and it bounces back. Cool completely.
- In a medium bowl with an electric mixer, beat the butter until fluffy, about 4 minutes. Add the creamy peanut butter and beat for another minute. Add powdered sugar and mix for 1 minute. Add vanilla nd milk and combine.
- Use a spoon to dig out a small crater from each cooled cupcakes. Add a spoonful of the homemade raspberry jam in crater. Now pipe the pb forsting frosting on top. Place a raspberry on top as a garnish.
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I wasn’t sure what to think these would taste like…… but they are like a grown-up version of a childhood classic. Love thes
So yummy!
These are fantastic! I can’t wait to make them again.
Such a fun recipe that turns out just like the picture and tastes amazing. 5 Stars!
Just had to commetnt to tell you how much I enjoyed these delighful cupcakes. They were a big hit at my ladies book clup.