A tender baked vanilla cupcake with jelly filling and frosted with a creamy delicious peanut butter frosting. These Peanut Butter & Jelly Cupcakes are sure to make kids of all ages smile!
This week the Sunday Supper Tastemakers are sharing with you 35+ Kid’s Favorite Recipes. I knew this had to be a recipe I would share with you because it is one of Christopher’s favorite recipes! He’s a grown young man now, but when I sent him the photos of these cupcakes and asked him if he knew what they were, he responded “PBJ?” 🙂
A big shout out to Ellen today of Family Around the Table for hosting today’s event!
The first time I ever made this cupcake was in August of 2008. Almost exactly 8 years ago! Christopher was not living at home but was there often and I will never forget him raving about these Peanut Butter & Jelly Cupcakes. It was no surprise that he knew what they were when I texted him a photo!
Kids and adults alike will love these cupcakes. You can fill them with your favorite jam, I used a red raspberry (Grumpy’s favorite).
To make these as a filled cupcake you will put about half the batter in the cupcake liner. I like to take my teaspoon and spread it out to fill the bottom.
I use the same teaspoon to measure out the jelly that is going to be placed on top of the bottom layer. You want to use a jelly or jam that is thick, not runny.
You will then put the remaining batter on top of the jelly or jam. The photo above is probably a good amount to put – don’t fill the cup to full. If you do, you will get the result I did below. I overfilled some of my muffin cups and it spread out over top of the pan. No worries, I still salvaged those cupcakes!
Pure laziness caused the over filling of the cupcake wells. I knew it was probably only going to make one more cupcake! I could have also just taken a small glass baking cup and baked a single one.
There were only about 3 that were overfilled though, so I had some pretty cupcakes still 🙂
When I decorated these, rather than starting from the outside of the cupcake and spiraling into the center, I started at the center and worked my way to the outside of the cupcake. This gave the frosting a whole different look! I also used a large star tip so I could have more ribbon like look to the cupcake frosting.
I kind of went a little crazy with photos this time. I loved how fun the liners and little colored jimmies were that I used to decorate!
You can see that I probably could have put a little more batter in the bottom and less on the top, but these still turned out amazing! The cake itself is not heavy or dry, it is very light and tender.
I say, satisfy the kid in everyone, make these for yourself, your family, your friends, your neighbors! I guarantee everyone will love them! (Except my Dad, who says he hates peanut butter!). If you have allergies to peanuts, I highly recommend using a cookie butter in place of the peanut butter in the frosting recipe. Now, grab the recipe then go check out all the other kid friendly recipes from the Sunday Supper Tastemakers!
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cupcake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
PEANUT BUTTER & JELLY CUPCAKES – PIN IT!
For the Cupcake Batter
- 1-1/2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup almond milk
- 12 tsp raspberry jam
For the Frosting
- 8 tablespoons butter, softened
- 1/3 cup peanut butter
- 2-1/2 cups powdered sugar
- 2 tbsp half and half
- Preheat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
- In a large bowl, sift together the flour, baking powder, and salt, and set aside.
- In a separate bowl, cream together the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating well after each addition, then add the milk. Slowly add the flour mixture and combine until the batter is uniform. Do not overmix.
- Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the center of each cupcake and then top with more batter so they are a little more than three-quarters full.
- Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.
- To make frosting: In a large mixing bowl, use an electric mixer to whip the butter and peanut butter together. Add the confectioners’ sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively. For best results, use immediately.
Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver
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Serving Size:1 cupcake
Amount Per Serving: Calories: 425 Total Fat: 20g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 73mg Sodium: 270mg Carbohydrates: 58g Fiber: 1g Sugar: 43g Protein: 5g