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Peanut Butter and Jelly Cupcake

Peanut Butter and Jelly Cupcakes

Peanut butter cupcakes stuffed with jelly and frosted with a peanut butter flavored frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Author Cookie Madness


  • 6 tablespoons unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour sift or weigh before measuring (9 oz)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • Your favorite flavor jelly or preserves
  • Frosting ingredients below


  • Preheat oven to 350 degrees F. Line 18-20 cupcake cups with paper liners.
  • In a large mixing bowl, beat butter until creamy. Add peanut butter and both sugars and continue beating until light and fluffy. Beat in vanilla, then beat in eggs, one by one.
  • Mix together the flour, baking powder, baking soda and salt. Add to the batter alternately with the milk.
  • Divide batter evenly among the muffin/cupcake cups and bake on center rack for about 20 to 25 minutes or until cupcakes appear set.
  • Let the cupcakes cool, then use a sharp knife to carve out a little hole. Fill it with jelly.
  • Ice with Peanut Butter Cream Cheese Frosting. To make the frosting, beat together ½ cup peanut butter with ½ cup butter and 3 oz of softened cream cheese. Gradually stir in 2 cups of powdered sugar 1 teaspoon of vanilla extract and 2-3 tablespoons of milk Beat until light and fluffy. Taste to make sure it has enough peanut butter flavor, and if not, stir in some more.