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.
Servings
Ingredients
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
Instructions
To Prepare the Cupcakes:
- 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.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- 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.
- 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.
- Add the vanilla extract and mix briefly to combine.
- Gradually add the flour mixture, mixing just until incorporated. Do not overmix. Add the sour cream and chopped peanuts, and mix until evenly combined.
- 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.
- 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:
- Once cooled, fill a piping bag fitted with a round #230 decorating tip with ¼ cup of jam or jelly.
- 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:
- 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.
- Add the salt, peanut butter, and vanilla extract, and continue beating until well combined.
- In a separate bowl, using a hand or stand mixer, whip the heavy cream until medium-stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture in batches until fully incorporated and light in texture.
To Assemble the Cupcakes:
- 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.
- Add approximately 1 teaspoon of remaining jelly into the center well of each frosted cupcake for a decorative and flavorful finish.
- 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.