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–+ servings
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!
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5 from 6 votes

Peanut Butter and Jelly Cupcakes

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!
Course Dessert
Cuisine cupcake, dessert
Servings 14 cupcakes
Author Beth Gorden

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.