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–+ servings
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recipe
5 from 3 votes
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Peanut Butter and Jelly Cupcakes

Prep Time 1 hour
Cook Time 30 minutes
Yield: 12 cupcakes
These peanut butter and jelly cupcakes highlight a classic flavor combination. Made with vanilla cupcakes, raspberry filling, creamy peanut butter frosting, and salted peanuts, these cupcakes are perfect for PB&J sandwich lovers. 

Equipment

  • Cupcake pan/cupcake liners
  • Large cookie scoop
  • Piping bag with piping tip

Ingredients 

Vanilla Cupcakes

  • 1 ¼ cup (156 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 ½ tsp (6 g) baking powder
  • ½ tsp (3 g) salt
  • ½ cup (122 g) milk room temperature
  • 1 egg room temperature
  • ¼ cup (55 g) vegetable oil
  • 2 tbsp (24 g) sour cream room temperature
  • 1 tbsp (13 g) vanilla extract

Peanut Butter Buttercream Frosting

  • 1 cup (227 g) unsalted butter room temperature
  • ¾ cup (194 g) creamy peanut butter
  • 2 cups (240 g) powdered sugar
  • 1 tsp (4 g) vanilla extract
  • ¼ tsp (2 g) salt adjust to taste
  • 1 tbsp (15 g) heavy cream

Raspberry Filling

  • 6 oz (170 g) raspberries fresh or frozen
  • 2 tbsp (24 g) granulated sugar
  • ½ tbsp (8 g) lemon juice
  • 1 tbsp (8 g) cornstarch
  • 1 tbsp (15 g) water

Additional Ingredients

  • ¼ cup (37 g) chopped salted peanuts

Instructions

Vanilla Cupcakes

  • Preheat the oven to 350 degrees F and prepare cupcake pans with 12 cupcake liners.
  • In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt.
  • Add milk, vegetable oil, egg, sour cream, and vanilla extract. Whisk until the wet and dry ingredients are fully combined.
  • Use a large cookie scoop and portion the cupcake batter into the cupcake liners.
  • Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched.
  • Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.

Peanut Butter Buttercream Frosting

  • In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed until the butter is light, fluffy, and pale in color. You will need to scrape the sides and bottom of the bowl occasionally.
  • Add in the creamy peanut butter and mix until well combined.
  • Add one half of the powdered sugar and mix on low speed until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
  • Add vanilla extract and salt.
  • Drizzle in heavy cream while mixing on low speed. Scrape the sides of the bowl to ensure the ingredients are well combined.
  • Turn the speed of the mixter to medium and whip the buttercream for an additional 3 minutes.
  • If desired, switch to a paddle attachment and mix the buttercream on low speed for an additional few minutes to remove any air bubbles.

Raspberry Filling

  • In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium-low heat on the stovetop, stirring occasionally.
  • Simmer for about 5 to 10 minutes until the raspberries have broken down and the mixture is bubbling.
  • In a small bowl, mix together cornstarch and water.
  • Add the cornstarch slurry to the raspberry mixture and stir immediately and quickly to combine. Remove the saucepan from the heat.
  • Cool the raspberry filling in the pan to room temperature. Transfer the raspberry filling to a storage container and chill in the refrigerator at least one hour before use.

Assembling the Peanut Butter and Jelly Cupcakes

  • Remove the center of the vanilla cupcakes with an apple corer. Plunge the corer about ⅔ of the way down the cupcake, twist, and remove.
  • Use a piping bag filled with the cooled raspberry filling to fill the center of the cupcakes.
  • Use a piping bag fitted with a piping tip to swirl on peanut butter buttercream frosting.
  • Drizzle on additional raspberry filling and sprinkle with chopped peanuts.

Notes

Store the peanut butter and jelly cupcakes in an airtight container in the refrigerator for up to 5 days. To serve, remove the cupcakes from the fridge about an hour before serving to bring to room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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