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Peanut Butter and Jelly Cupcakes
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Peanut Butter and Jelly Cupcakes

A playful take on the classic flavour combination of Peanut Butter and Jelly. A peanut butter cupcake with a strawberry jelly (jam) frosting. Soft fluffy cupcakes with a smooth creamy frosting.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Cake / Cupcakes
Cuisine: American
Servings: 12 cupcakes
Author: Emma


For the cupcakes

  • 75 grams unsalted butter at room temperature 1/4 cup + 1 tablespoon and 1 teaspoon
  • 130 grams smooth peanut butter 1/2 cup
  • 130 grams soft light brown sugar 3/4 cup
  • 60 grams granulated sugar 4 tablespoons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 grams plain all purpose flour (1 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60 millilitres buttermilk 1/4 cup

For the frosting

  • 115 grams unsalted butter at room temperature 1 stick
  • 230 grams icing confectioners sugar (2 cups)
  • 70 grams smooth seedless strawberry jam 1/2 cup
  • 36 jelly beans optional


For the cupcakes

  • Preheat your oven to 180C / 350F / Gas mark 4 and line a 12 hole muffin pan with your choice of liners.
  • Beat the butter, peanut butter and sugars until they are light and fluffy, about 3 to 4 minutes if you are using a stand mixer.
  • While the butter, peanut butter and sugars are being beaten, sieve the flour, baking powder and salt together into another mixing bowl and place to one side till needed.
  • Add the eggs one at a time beating in-between each addition.
  • Add the vanilla extract and beat for a few seconds until combined.
  • Add in half the flour and mix on low for a minute until just combined.
  • Add in the buttermilk and mix in. Then add the remaining flour and mix on low till fully incorporated.
  • Spoon the mixture into your muffin pan, you will just have enough mixture for the 12 holes. I use an ice cream scoop to make even sized cupcakes.
  • Pop them in your hot oven and bake for 20 to 25 minutes. I checked mine after 18 minutes but found they needed another 5 minutes. Check them with a pick to see if it comes out clean, if it does then they are baked through.
  • Take them out of the oven but leave them in the pan for 5 minutes before taking them out and leaving them to fully cool down on a wire rack.

For the frosting

  • Once your cupcakes are cool, beat your butter till it is light and fluffy this will take 3 to 4 minutes in a stand mixer.
  • Add in the icing sugar into the butter, mix it on slow so not to cause an icing sugar cloud!
  • Once the icing sugar is fully combined into the butter add in your strawberry jam / jelly and beat on medium speed for a few minutes until its all combined and nice and fluffy.
  • It doesn't matter if you want to pipe, spread or spoon this frosting on anyway will do and top each cupcake with 3 jelly beans if you are using them.


These cupcakes will keep for 4 to 5 days in an airtight tin at room temperature.