These peanut butter and jelly cupcakes are so fun and delicious! Tender white cake filled with strawberry jam and topped with a delicious peanut butter buttercream. Yum!
I have to confess, I have a mild obsession with peanut butter and jelly sandwiches. I eat them for breakfast at least a few mornings a week. I love that they’re quick, filling and delicious! (Plus, you know, protein or something.) I was trying to think up a tasty dessert for our back to school celebration on Sunday, and peanut butter and jelly came to mind. It’s the perfect flavor for back to school!
You could totally add peanut butter to the cupcake recipe, but I chose not to because I wanted the cupcake to be sort of like the bread. Also, I didn’t want the peanut butter to overwhelm the jelly flavor. I think they’re pretty perfect as is, though! My kiddos loved them and kept gushing about how delicious they were, so I know it’s a keeper recipe. 🙂
Peanut Butter and Jelly CupcakesPrint Recipe
for the cupcakes:
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 3/4 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter cold, cut into small cubes
- 4 eggs
- 1 1/2 cups sour cream or greek yogurt
- 2 teaspoons vanilla
for the frosting/filling:
- 1 cup butter
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 1-2 teaspoons half and half or milk
- 1 cup strawberry jam
- Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the sour cream and vanilla in a measuring cup, and add about half of the sour cream mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the sour cream mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
- While the cupcakes are cooling, beat the butter and peanut butter together until light and fluffy. Add the powdered sugar and beat on medium speed. Pour in the half and half, until the mixture starts to come together. Increase the speed to high and beat until light and fluffy.
- Cut a small circle in the center of the top of each cooled cupcake (I used a sharp knife, but you could also use an apple corer or melon baller). Spoon a teaspoon of jam into the center of each cupcake, then replace the top. Pipe the peanut butter frosting onto the top. Warm the remaining jam in the microwave for 10-15 seconds, then drizzle it over the top of the cupcakes.