Peanut Butter and Jelly Cupcakes made with creamy peanut butter, roasted peanuts, jam, and a dreamy whipped PB frosting. Total comfort dessert.

I’m just gonna say it—these Peanut Butter and Jelly Cupcakes made me feel like a kid again, but also weirdly accomplished. Like, I nailed adulthood and nostalgia in one bite. No, really. The first time I made them, it wasn’t for a party or a fancy blog shoot. It was because I’d had a long day, my brain felt like scrambled eggs, and I needed something familiar. Something warm, sweet, peanut buttery… and jammy. You know?

this recipe

So I pulled out my mixer, grabbed that half-used jar of peanut butter, and just went for it.

And I swear, when I bit into one—soft peanut butter cake, gooey jelly center, that smooth, creamy swirl of frosting—I literally stopped mid-bite and thought, yep, this is exactly what I needed. It reminded me of every PB&J I ever squished in a lunchbox, but this time… with frosting. And no crusts. Win-win.

Why You’ll Love This Peanut Butter and Jelly Cupcakes Recipe?

Here’s the thing. These cupcakes are the perfect mix of cozy and impressive. Like, yes—they’re easy enough to make on a lazy Saturday, but they also feel special enough to bring to a brunch or baby shower or one of those “I’m bringing dessert” dinners where everyone low-key competes. Don’t act like you haven’t been there.

So why are they so great?

• The cake is soft, slightly salty-sweet, and loaded with peanut butter flavor (without being dense or sticky).

• You bite in and bam, there’s jelly in the middle. Like a sweet little surprise that makes people say “wait—what?!” and then immediately grab another one.

• The frosting is… how do I put this? The kind you’ll lick off the spatula and then pretend you didn’t. It’s whipped, creamy, and not overly sweet.

• And let’s be honest—peanut butter and jelly is a combo that just works. Always has. Always will.

Ingredient Notes:

You know how sometimes you find a recipe and it calls for some obscure ingredient you’d need to special order online? Not here. Most of this stuff lives in my pantry 90% of the time.

• All-purpose flour, baking soda, baking powder, salt: Basic but important. Don’t eyeball. I did once and… yeah. Don’t.

• Unsalted butter: Room temp so it mixes properly. If you forget and it’s still cold? I’ve microwaved it in five-second bursts before. Not proud, but it worked.

• Sugar: Just regular white sugar here. No need to get fancy.

• Creamy peanut butter: The no-stir kind. Natural peanut butter tends to separate and make the batter greasy. Learned that one the hard way.

• Eggs & vanilla: Room temp helps them mix more smoothly.

• Sour cream: Adds moisture and a slight tang. You could use Greek yogurt, but I think sour cream just hits different in cupcakes.

• Chopped salted peanuts: Adds texture and that salty punch I low-key love in sweets.

• Jelly or jam: I used raspberry because that’s what was open. Grape, strawberry, blackberry… it all works.

For the frosting:

• Cream cheese: Adds richness and cuts the sweetness just enough.

• Powdered sugar, vanilla, salt: The usual suspects.

• Peanut butter: Again—go creamy.

• Heavy cream: Whipped separately and folded in. Don’t skip this step unless you’re okay with denser frosting (it’s fine, but not wow).

How To Make Peanut Butter and Jelly Cupcakes?

I’ll keep it real with you—this isn’t a 3-step dump-and-bake situation. But it’s not hard either. You just need a few bowls, a mixer, and a little patience.

1. Start with the oven. Preheat to 375°F and line your muffin pan. I always forget this step and end up scrambling for cupcake liners with one hand covered in batter.
2. Dry ingredients in one bowl. Just flour, baking soda, baking powder, and salt. Set it aside, forget where you put it, then find it again in a few minutes. Classic.
3. Cream butter and sugar in your stand mixer until it’s fluffy. Add peanut butter, mix some more. Then eggs, one at a time. Don’t rush—let them blend in.
4. Mix in vanilla, then dry ingredients. Add them gradually so you don’t end up wearing the flour. (Happened. Many times.)
5. Stir in sour cream and peanuts. Your batter should be thick, peanut buttery, and slightly textured. It smells so good at this point it’s hard not to eat a spoonful.
6. Divide into the muffin pan. Fill about ¾ full. Bake 19–22 minutes, or until golden and springy. Let them cool completely. Seriously—don’t skip this part or the jelly filling will be a mess.
7. Fill with jelly. I use a piping bag with a round tip to squeeze jelly into the center. You’ll feel it puff a little when it’s full. If you’re winging it, just cut out a little hole and spoon in some jam. It’s not rocket science.
8. Frosting time. Beat cream cheese and powdered sugar till smooth. Add PB, vanilla, salt. In another bowl, whip your cream till soft peaks form, then gently fold it into the PB mix. Try not to eat half of it straight from the bowl. (But if you do, I get it.)
9. Pipe or spread the frosting onto cooled cupcakes. I use a tip and swirl it in, but if you’re not into piping, just grab a spoon and go rustic. Dollop a little jelly on top for the finishing touch.

Storage Options:

Keep ’em in an airtight container in the fridge for up to 3 days. The frosting holds up, and the cake stays nice and soft. Just let them sit out for 15–20 minutes before serving so they’re not fridge-cold.

Unfrosted cupcakes freeze great. Frosted ones? Not so much. The texture gets weird.

Variations and Substitutions:

• Make it nut-free: Use sunflower seed butter and skip the peanuts.

• Different jams: Blackberry, fig, peach… whatever you love works.

• Mini cupcakes: Bake less time, skip the filling, dollop jam on top. Perfect for parties.

• Less sweet: Cut the powdered sugar in the frosting by a few tablespoons.

• Go crunchy: Use crunchy PB in the batter or for frosting if you want texture.

What to Serve with Peanut Butter and Jelly Cupcakes?

These little guys are totally fine on their own—but if you’re serving at a party or brunch, they pair well with:

• Cold milk (obviously)

• Coffee or espresso

• A fruit platter with grapes, strawberries, or melon

• Savory snacks like cheese cubes or mini quiches (to balance the sweet)

Frequently Asked Questions:

Can I make them ahead?
Yes! Bake and fill them a day ahead. Just frost the day of, or refrigerate in an airtight container and bring to room temp before serving.

Can I freeze them?
Unfrosted = yes. Frosted = not great.

Can I skip the filling?
Sure can. Just swirl jam on top with the frosting if you’re in a hurry. Still totally delicious.

So there you go—Peanut Butter and Jelly Cupcakes that are nostalgic, comforting, and just a little fancy. Make them on a slow weekend, bring them to a potluck, or keep a batch on hand for when you need a cupcake that gives you a hug. Try them and tell me what kind of jam you use—I’m always down to swap ideas.

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Peanut Butter and Jelly Cupcakes

Moist peanut butter cupcakes filled with sweet jam and topped with a fluffy peanut butter cream cheese frosting. A nostalgic, bakery-style dessert with a rich, familiar flavor.

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Servings

Ingredients

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For the Cupcakes:

• 1¾ cups all-purpose flour
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup 1½ sticks unsalted butter, at room temperature
• 1⅓ cups granulated sugar
• ⅔ cup creamy peanut butter
• 3 large eggs at room temperature
• ½ teaspoon pure vanilla extract
• ½ cup sour cream at room temperature
• ¾ cup salted roasted peanuts, coarsely chopped
• ½ cup jam or jelly divided

For the Peanut Butter Frosting:

• 6 ounces cream cheese at room temperature
• ⅓ cup confectioners’ sugar
• ½ teaspoon salt
• 1 cup creamy peanut butter
• ½ teaspoon pure vanilla extract
• ½ cup heavy cream

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Instructions

 

To Prepare the Cupcakes:

1. Adjust an oven rack to the lower-middle position and preheat the oven to 375°F (190°C). Line a standard muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until pale and fluffy, approximately 3–4 minutes.
4. Reduce the mixer speed to low and incorporate the peanut butter. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add the vanilla extract and mix briefly to combine.
6. Gradually add the flour mixture, mixing just until incorporated. Do not overmix. Add the sour cream and chopped peanuts, and mix until evenly combined.
7. Divide the batter evenly among the cupcake liners, filling each approximately ¾ full. Bake for 19–22 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling or frosting.

To Fill the Cupcakes:

1. Once cooled, fill a piping bag fitted with a round #230 decorating tip with ¼ cup of jam or jelly.
2. Insert the tip into the center of each cupcake and gently pipe in the jelly until the cupcake slightly expands or you feel resistance.

To Prepare the Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar on medium speed until smooth and fluffy, approximately 2–3 minutes.
2. Add the salt, peanut butter, and vanilla extract, and continue beating until well combined.
3. In a separate bowl, using a hand or stand mixer, whip the heavy cream until medium-stiff peaks form.
4. Gently fold the whipped cream into the peanut butter mixture in batches until fully incorporated and light in texture.

To Assemble the Cupcakes:

1. Transfer the frosting to a piping bag fitted with a 1M decorating tip. Pipe a spiral of frosting on top of each cupcake, starting at the outer edge and working inward, leaving a slight indentation in the center.
2. Add approximately 1 teaspoon of remaining jelly into the center well of each frosted cupcake for a decorative and flavorful finish.
3. Store the cupcakes in an airtight container in the refrigerator for up to one day. Allow them to come to room temperature before serving.

Notes

To prepare these cupcakes gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Ensure all other ingredients (especially peanut butter, baking powder, and jam) are labeled gluten-free and produced in a gluten-free facility to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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