Go Back
–+ servings
Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes: A Nostalgic Sweet Treat

Enjoy the delightful combination of Peanut Butter and Jelly Cupcakes, a nostalgic twist on a classic treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 46 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 box Yellow Cake Mix Feel free to substitute with any flavor you enjoy.
  • 1 cup Creamy Peanut Butter Almond butter can be used for a nut-free option.
  • 1/2 cup Vegetable Oil Melted coconut oil works well as a substitute.
  • 3 large Eggs Flax eggs are a great vegan alternative.
  • 1 cup Milk Any plant-based milk can replace for a vegan treat.
For the Peanut Butter Frosting
  • 2 cups Powdered Sugar Adjust based on taste.
  • 1/2 cup Butter (softened) Use dairy-free butter for a vegan version.
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used if preferred.
For the Jelly Filling
  • 1 cup Berry Jelly Choose your favorite berry or homemade version.
For Garnishing
  • 1/2 cup Crushed Peanuts Optional for those with nut allergies.

Equipment

  • oven
  • Mixing Bowl
  • Muffin tin
  • Hand mixer
  • Cupcake liners
  • piping bag

Method
 

Step-by-Step Instructions for Peanut Butter and Jelly Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, combine yellow cake mix, creamy peanut butter, vegetable oil, eggs, and milk. Mix on medium speed for about 2 minutes until smooth.
  3. Fill each cupcake liner about ¾ full with the batter and gently tap to release air bubbles.
  4. Bake the cupcakes for 18-21 minutes until they spring back lightly and a toothpick comes out clean.
  5. Let the cupcakes cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely.
  6. In a separate bowl, mix powdered sugar, softened butter, vanilla extract, and a splash of milk until smooth and creamy.
  7. Incorporate creamy peanut butter and berry jelly into the frosting mixture until fully combined.
  8. Cut a small hole in the center of each cooled cupcake and fill with about 1 teaspoon of jelly.
  9. Pipe the peanut butter frosting on top of each filled cupcake.
  10. Sprinkle crushed peanuts on the frosted cupcakes for a finishing touch.
  11. Serve and enjoy your Peanut Butter and Jelly Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, follow the expert tips for ingredient temperature and mixing techniques.

Tried this recipe?

Let us know how it was!