Peanut Butter and Jelly Cupcakes Recipe

Name: Peanut Butter and Jelly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/3 cups sugar; 2/3 cup creamy peanut butter, preferably natural-style; 3 large eggs, room temperature; 1/2 teaspoon pure vanilla extract; 1/2 cup sour cream, room temperature; 3/4 cup coarsely chopped salted, roasted peanuts; Creamy Peanut Butter Frosting (page 310); 1/2 cup strawberry jelly or jam

Servings: persons

1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter, preferably natural-style
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
3/4 cup coarsely chopped salted, roasted peanuts
Creamy Peanut Butter Frosting (page 310)
1/2 cup strawberry jelly or jam

1
Preheat oven to 375F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking soda, baking powder, and salt.
4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5
Reduce speed to low.
6
Mix in peanut butter.
7
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
8
Mix in vanilla.
9
Gradually add flour mixture; beat until just combined.
10
Mix in sour cream and peanuts.
11
Divide batter evenly among lined cups, filling each three-quarters full.
12
Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes.
13
Transfer tins to wire racks to cool completely before removing cupcakes.
14
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
15
To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle.
16
Dollop about 1 teaspoon jelly into each well.
17
Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

1321

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/4 teaspoon baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Peanut Butter and Jelly Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter and Jelly Cupcakes

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