Peanut Butter and Jelly Cupcakes

by Jamie on March 28, 2011

Post image for Peanut Butter and Jelly Cupcakes

From decadent Peanut Butter Trifles to Amber’s Peanut Butter Snickeroos, I filled up the week with pure peanut butter goodness, so I knew I had to wrap up the week with  something extra special. The idea for Peanut Butter and Jelly Cupcakes has been filed away in my recipe notebook for months just waiting to debut in spectacular style.

I have forever been a fan of peanut butter and jelly sandwiches, especially when fluffy white bread is involved.  I know, I know, this is certainly not the most nutritious bread choice, but hey, this is My Baking Addiction, so I am giving the white bread some love to go along with this week’s peanut butter love.

I get on food kicks a lot, meaning I’ll eat the same thing over and over again until I simply can’t stand the thought of it, but somehow, I never tire of PB&J sandwiches and I often eat them for dinner when Brian works late… sometimes I even get fancy and actually toast the bread!

There is something very whimsical and nostalgic about these cupcakes that take me back to being a kid and noshing on PB&J sandwiches and Fruit Roll-Ups.  Keeping with my love of fluffy white bread, I decided to use my favorite white cake recipe as the base. I then hollowed out the center of each cupcake and filled them with strawberry and grape jellies. I then piped on a fluffy peanut butter frosting and finished them off with  a dollop of jelly. Really, does it get any better than that?

Oh, one more thing…I am not oblivious to fact that these kind of look like boobs; just consider this your monthly breast self-examination reminder!  Go ahead…scroll back up and check them out, although not intentional, we got a good laugh out of these!

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Peanut Butter and Jelly Cupcakes

Yield: approximately 24 cupcakes

Ingredients:

For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

Ingredients
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

For the Filling:

Jelly or Jam in your favorite flavor(s)

Directions:

For the Cake

Getting Ready:

Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.

1. In a large bowl, sift together the flour, baking powder and salt.

2. In a medium bowl, whisk together the milk and egg whites.

3. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.

4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.

5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. Fill the center of each cupcake with a dollop of jelly or jam in your favorite flavor.

For the Peanut Butter Buttercream

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam.

Notes:

- Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
- Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days.
- Cake recipe adapted from Dorie Greenspan

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{ 72 comments… read them below or add one }

avatar 1 Allyssa March 28, 2011 at 8:19 pm

Those look absolutely delicious! I grew up eating a PB&J sandwich everyday of elementary school and I never get tired of it. I’m definitely have to try out this recipe.

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avatar 2 Tracy March 28, 2011 at 8:28 pm

These are perfect for the end of peanut butter week! :-)

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avatar 3 Weekend Cowgirl March 28, 2011 at 8:32 pm

Have a hubby who will probably like these!!

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avatar 4 Cookbook Queen March 28, 2011 at 8:33 pm

I love these boob/peanut butter jelly cupcakes!!

Seriously, they sound great. I love me some PB&J on white bread also, with some ruffle potato chips on the side and a big ol glass of Kool Aid!! Mmmmm…..

Also–have you ever tried GRILLED PB&J? Ah. Mah. Gah. You would die.

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avatar 5 Becky Bakes March 28, 2011 at 10:07 pm

I whole-heartedly concur with the grilled pb&j!! Totally the way to go! I haven’t had Kool-Aid in years…hmmm, I might feel a craving coming on.

The cupcakes look yummy Jamie. I didn’t notice the ah…resemblance…but now that you mention it…

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avatar 6 Aimee @ Simple Bites March 28, 2011 at 8:42 pm

Perfection! I MUST make these for the kids. And peanut butter frosting? Just hand me the whole bowl, please.

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avatar 7 Kenni March 28, 2011 at 8:42 pm

I never really like pb&j’s all that much, probably because they were always soggy by the time I got to eat them. This cupcake might just make me change my tune though.
P.S. I laughed so hard about your boob comment, I started to cry! Thanks for making my night!

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avatar 8 Jamie March 28, 2011 at 8:47 pm

Kenni-
I am glad I gave you an evening chuckle! Thanks for stopping by!
-Jamie

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avatar 9 DessertForTwo March 28, 2011 at 8:55 pm

What I wouldn’t do for one of these right now! Wow!

Your photos are always inspiring :)

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avatar 10 Brenda @ a farmgirl's dabbles March 28, 2011 at 9:05 pm

Peanut butter frosting is one of my favorites. These look delicious – and beautiful!!

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avatar 11 Becca @ Becca's Baked Goods March 28, 2011 at 9:13 pm

I never tire of PB&Js. I have them everyday for lunch, but I don’t like the taste of white sandwich bread. I eat mine on Sara Lee whole wheat with honey. It is de-li-cious! I think that even when I’m an adult and going to work, I’m going to brown bag it everyday and bring melf a pb&j or just bring bread, peanut butter and grape jelly (has to be grape, no other way about it) and just make it on the spot haha.

These cupcakes look scrumptious though. I want to make them right now, I fear that it’s too late for today.

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avatar 12 Kristen March 28, 2011 at 9:36 pm

I once made and blogged about “boob bread”… I’ll have to send you the link :)
These cupcakes look like a great variation on a good old PB&J!

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avatar 13 Sylvie @ Gourmande in the Kitchen March 28, 2011 at 9:59 pm

I could go for a big bowl of that peanut buttercream all by itself! What a great way to recapture a childhood favorite.

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avatar 14 Nancy @ The Sensitive Pantry March 28, 2011 at 10:05 pm

Nope, it doesn’t get any better than that. I still crave a PB&J sandwich now and then. (Thanks for the breast exam reminder! ;-)

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avatar 15 Lauren @chigallauren March 28, 2011 at 10:24 pm

These look freaking AMAZING!! I don’t care how nutritionally void white bread may be, there is nothing better than PB&J on white!

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avatar 16 TraceyJoy76 March 28, 2011 at 10:45 pm

I liked to consider myself a PB&J connoisseur, so I know I’ll love these Jamie. PB&J I can eat them almost every day. Such a simple little thing and oh sooo good. Nothing better IMO. Can’t wait to try these little guy.

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avatar 17 Vimitha March 28, 2011 at 10:57 pm

Those cupcakes look so gorgeous and yummy looking…

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avatar 18 Erin A March 28, 2011 at 11:58 pm

Way too funny! My blog post today was Peanut Butter Cupcakes with Peanut Butter &Jelly flavored Buttercream (used raspberry liqueur and hazelnut liqueur to flavor) topped with tiny little toast pb&j sandwiches! http://www.trialanderin.com/pbj-cupcakes

Great minds think alike! :)

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avatar 19 Hannah at FleurDeLicious March 29, 2011 at 12:02 am

These remind me of one of my all-time favorite things to bake (and eat)…the Ina Garten PB&J bars you made! I’m betting these are equally delicious. What do you think about swirling the jam into the batter (after you it’s in the cupcake tin) instead of, or in addition to, filling them with jam?
(also enjoy that they look like boobs. Kind of perfect for me to bring to my co-workers at Victoria’s Secret…)

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avatar 20 Jenny Flake March 29, 2011 at 1:32 am

These are the cutest cupcakes I have ever seen! Great job Jamie, your photography is drop dead gorgeous my friend!!

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avatar 21 Joy, The Herbed Kitchen March 29, 2011 at 1:50 am

Jamie, these are adorable even though they are a little … boobish. My kids are crazy for PB&J sandwiches too and they will go crazy for these! Absolutely perfect for our weekly movie night where it’s treats and snuggling on the couch.

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avatar 22 Kankana March 29, 2011 at 3:16 am

The cup cakes looks amazing and love your photography !!

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avatar 23 Sprinzette @ Ginger and Almonds March 29, 2011 at 6:37 am

What a fabulously naughty combination. A lovely shot too – I’d love to see more of your photos.

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avatar 24 Taylor March 29, 2011 at 6:48 am

Love the picture! One of my favorite sandwiches in cupcake form! Awesome!

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avatar 25 Katrina March 29, 2011 at 7:25 am

These look so yummy! Love these cupcakes :)

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avatar 26 Brooke (Baking with Basil) March 29, 2011 at 8:12 am

That PB Buttercream frosting sounds heavenly!

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avatar 27 Dee March 29, 2011 at 8:16 am

Oh, YUM! I am so gonna have to try these!

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avatar 28 Maggie @ A Bitchin' Kitchen March 29, 2011 at 9:37 am

These look amazing! I love anything peanut butter, but unfortunately my boyfriend doesn’t…which results in me eating it all :)

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avatar 29 Brian @ A Thought For Food March 29, 2011 at 10:11 am

So funny I didn’t notice the boobs… as I’m gay and tend to pay attention to these things. They do look delicious though!

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avatar 30 Lucy @ The Sweet Touch March 29, 2011 at 10:25 am

These look so good! Have you ever made Buckeyes? The frosting reminds me of them – soooooo good!!

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avatar 31 Ashley March 29, 2011 at 12:23 pm

I’ve made these before but also added raspberry jam into the cake, and filled it with the same in the center. Mmmm probably one of my favorite cupcakes to make.

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avatar 32 My Medifast March 29, 2011 at 12:34 pm

What a great cupcake idea. You have done a great job with these they really look awesome.

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avatar 33 Somerset Industries March 29, 2011 at 1:56 pm

What a clever idea! Everyone loves PB&J and everyone loves cupcakes, it seems like such a perfect thing to marry together. It’s a very simple thing that brings a lot of joy.

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avatar 34 Jen @ My Kitchen Addiction March 29, 2011 at 2:09 pm

Yum! I’ve been on a PB&J sandwich kick this past week… Now I’m craving some cupcakes!

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avatar 35 pamela March 29, 2011 at 2:16 pm

i’m already drooling…

and i want a pb&j sandwich.

except i just finished the jelly.

DAMMIT!

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avatar 36 Jenny (Fit Girl Foodie) March 29, 2011 at 2:59 pm

Nothing better than pb&J into a cupcake form ;)

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avatar 37 Emma March 29, 2011 at 3:07 pm

Yummy! Right to the top of my list for exam survival!

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avatar 38 Jess March 29, 2011 at 4:39 pm

Hi Jamie!
I just wanted to let you know that I RAVED about some of your cupcakes on my blog today! Thank you SOOO much for always sharing such beautiful and delicious recipes!
I’m so far past addicted!

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avatar 39 Stephanie March 29, 2011 at 5:43 pm

Yum! My friends would love if I served these with a glass of champaigne. I just did a tour of the best bakeries on the Upper West Side (check out here: http://www.mycookingtherapy.com) but I think you have them beat!

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avatar 40 Amy (Sing For Your Supper) March 29, 2011 at 5:47 pm

Ooooh, PB&J cupcakes are my absolute favorite cupcakes!!! I’ve only tried the Martha Stewart version, but I’ll definitely try yours next! YUM!

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avatar 41 Happy When Not Hungry March 29, 2011 at 8:47 pm

These cupcakes look awesome! I love pb&j. Definitely have to make these!

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avatar 42 Angie @ Everyday Inspirations March 29, 2011 at 10:27 pm

These look so good! So nostalgic to elementary school lunches for sure. Now I always think of them almost as a dessert since they are so sweet, so why not actually make them into a dessert. Love it!

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avatar 43 Mary @ Delightful Bitefuls March 31, 2011 at 4:26 pm

These looks perfect! Love this!

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avatar 44 Jenn @ I am woman, watch me cook April 5, 2011 at 2:21 pm

omg..now I want cupcakes! NOT helping my diet!

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avatar 45 Sasha (Global Table Adventure) April 5, 2011 at 4:28 pm

I think my husband would pass out if I made these – and not just because of what they look like ;) Great recipe

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avatar 46 Cathy in NH April 5, 2011 at 4:37 pm

I have to suggest one of my childhood favorites: Fried Peanut Butter and Jelly! Treat it like a grilled cheese, buttering the outside of the bread and frying on both sides til golden brown. It should be eaten while it’s still warm and gloopy. Pure joy!

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avatar 47 Brenda April 5, 2011 at 7:17 pm

Your slice of Snickerdoodle cake looks like a smiling face. What am I saying, all of your cakes and cupcakes look delicious. Can’t wait to try any of them.

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avatar 48 betty April 6, 2011 at 12:28 am

they look amazing love the pipe job!

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avatar 49 Amanda April 6, 2011 at 11:46 am

These look so good! I printed the recipe out and I am definitely making them this weekend! Thanks for sharing!

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avatar 50 Jami-aintshecrazy April 6, 2011 at 9:15 pm

Peanut Butter Frosting? Oh my! Wonderful idea!!!

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avatar 51 Amy April 7, 2011 at 2:16 am

Hi Jamie! Thank you so much for your awesome site! These look so delicious, and I’m definitely going to make them for my next book club meeting! Question: where did you get those baking cups? They look great! Mine always have a tendency to get discolored when baking.

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avatar 52 Jamie April 7, 2011 at 1:12 pm

Amy-
You can buy the liners from bakeitpretty.com and confectioneryhouse.com
Thanks!
-Jamie

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avatar 53 Rose Gold April 10, 2011 at 3:15 am

The frosting is so wonderful. I love it if has strawberry on top. I guess I will be making this for our wedding anniversary date here at home. Thanks for sharing.

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avatar 54 Jean April 10, 2011 at 10:21 pm

LOVE your website! Was directed here by The Pioneer Woman and I’m soooooo excited to try this recipe!

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avatar 55 kearsten April 12, 2011 at 5:31 am

My mom used to make pb&j muffins at her cafe…she would bake the jelly right into them! It was a nice gooey surprise when you bit into it! I will definitely have to try this recipe once our oven is fixed. (Broken oven means I cannot get my baking fix! Ugh!)

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avatar 56 Terri April 20, 2011 at 11:20 pm

Will have to make these for my granddaughter who loves pb&j sandwiches

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avatar 57 Ashley J June 26, 2011 at 10:57 pm

Hi ! I love your site! And this is my go to PB frosting recipe, but I had a question…. Mine is not as smooth as yours looks. Mine kind of cracks.. it does not pipe smoothly. It tastes wonderful but I’d like it to look better. I’m making it right, I’m wondering if maybe I am letting it mix to long. I let my mixer run for about 2 minutes to make it fluffy. If I added any more cream, the consistency would be to thin. Any ideas or suggestions? Thanks!!! :)

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avatar 58 shondra July 27, 2011 at 8:01 pm

I LOVED THESE!!!!!!!!!!!!!! i made these for a co worker of mine. and he looooooooved them. so delicious!!!

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avatar 59 Judy August 3, 2011 at 8:47 pm

I made these for my husband.
They have nicknames for each other at work and him and his buddy are peanut butter and jelly and I thought this was perfect, they all love them, as a matter of fact, I have a batch in the oven right now!!

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avatar 60 Madeleiene August 19, 2011 at 5:29 pm

I baked these earlier today and gave some to the women that work at our apartment complex, they loved them and could not stop raving about them.
I was very impressed by the cake, it tasted so good but not too peanutbuttery.
All in all this recipe is a keeper!

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avatar 61 katie August 29, 2011 at 2:21 pm

I hate peanut butter but I had these cupcakes recently and they were amazing!!!

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avatar 62 Connie November 4, 2011 at 1:09 am

I just baked these as a trial run for my son’s first birthday party and they are HEAVENLY! This was the first recipe I tried and I’m sticking with it. Thanks so much!

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avatar 63 JoyHey January 24, 2012 at 6:42 pm

Oh la la, I want some!! Thanks for sharing! Trackback: http://blog.joyhey.com/2012/01/24/inspiration-peanut-butter-treats/

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avatar 64 Yvonne February 22, 2012 at 6:38 pm

Hi!
These look great! I would love to try them except I’ve never true pbj sandwich before (oops terrible mistake I know), so I’m wondering besides using jam, what kind of jelly are you using? Is it the brand jell-o?
Thank you!

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avatar 65 Jamie February 28, 2012 at 5:53 pm

Yvonne-
I typically purchase jams and jellies from the local market or buy something like Smuckers – right off the grocery store shelf. I don’t believe the brand Jell-o makes jelly, just gelatin and puddings. Thanks for stopping by.
-Jamie

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avatar 66 Sam February 26, 2012 at 8:28 pm

I just made these and everything was amazing except the cupcake itself. for some reason my cupcake tasted very similar to cornbread and it was very fragile and fell apart. however, the frosting was AMAZING!!!!!

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avatar 67 Jamie February 28, 2012 at 5:45 pm

Sam-
Sorry these didn’t work out for you. I use this recipe constantly when I am in need of a white cake base. It’s definitely a little more light and spongy than other recipes, but I adore the tight crumb. The cake recipe is from Dorie Greenspan’s Perfect Party Cake – I’ve never had it result in a cornbread texture or fall apart. Did you use cake flour or all-purpose?
-Jamie

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avatar 68 Sam March 3, 2012 at 6:14 pm

I used all purpose because it was all i had on hand. I also think i used too much buttermilk. However i just made them again for a friend home from college and they came out absolutely perfect! i used cake flour this time and made it all exactly to a T and the texture of the cupcakes are freaking awesome! thanks for the great recipe, i will be using this cupcake recipe from now on!

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avatar 69 Tiffany April 25, 2012 at 10:12 pm

Oh my goodness, the boob comment was perfect! My husband wants pb&j cupcakes for his birthday and this was my favorite recipe I’ve found. So! When I read him the boob comment, he said “Those are the ones. I want pb&j cupcakes that look like boobs!!!!”. Thank you so much!

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avatar 70 Marcie Peterson May 7, 2012 at 8:08 pm

These look so good. I would love for you to share them on my Fantastic Cupcake linky list in the left hand column of http://www.igottatrythat.com
Thanks, Marcie

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avatar 71 Amy May 16, 2012 at 2:23 pm

Hi! I noticed that this cake recipe is almost the same to the one you used for your Vanilla Bean Cupcake recipe. How much of a difference do you think the buttermilk makes over the whole milk used in the Vanilla Bean recipe? Could whole milk be used here instead and achieve the same effect? Thanks for your help with this!!

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avatar 72 emma August 21, 2012 at 11:50 am

I haven’t had these in forever.. last year or so I was addicted to your site and when I found this recipe I made them like once a month…and now that I have stumbled across your site again I think my addiction to these is back!

Thanks so much for this recipe…its fantastic!

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