Peanut Butter And Jelly Cupcakes Recipe

Name: Peanut Butter And Jelly Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat or all-purpose flour (See Notes); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup creamy salted peanut butter (See Notes); 4 tablespoons unsalted butter, at room temperature; 1 cup packed light brown sugar; 2 large eggs, at room temperature; 3/4 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup grape jelly; 8 ounces cream cheese, cut into small pieces and at room temperature; 4 tablespoons unsalted butter, at room temperature; 1/2 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1/2 cup confectioners' sugar; 1 cup creamy salted peanut butter (See Notes)

Servings: persons

1 1/2 cups whole wheat or all-purpose flour (See Notes)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy salted peanut butter (See Notes)
4 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
3/4 cup milk, at room temperature
2 teaspoons pure vanilla extract
1/2 cup grape jelly
8 ounces cream cheese, cut into small pieces and at room temperature
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
1 cup creamy salted peanut butter (See Notes)

1
Adjust oven rack to middle position and preheat oven to 350u00b0. Line 12-cup muffin tin with cupcake liners.
2
Whisk flour, baking powder, and salt together in medium bowl.
3
Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
4
Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.
5
Divide batter equally among cups in prepared muffin tin.
6
Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes.
7
Transfer tin to cooling rack and cool cupcakes in tin 10 minutes. Transfer cupcakes directly to cooling rack and cool completely, about 1 hour.
8
Place jelly in squeeze bottle. Once cupcakes have completely cooled, insert squeeze bottle tip directly in center of the cupcakes and wriggle it about a bit to make room for the jelly. Squeeze and slowly pull bottle out. Repeat with remaining cupcakes.
9
Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners' sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.
10
Add peanut butter and whip just until combined, about 30 seconds.
11
Frost cupcakes and serve.

1611

kcal

Calories

101

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups whole wheat or all-purpose flour (See Notes), 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup creamy salted peanut butter (See Notes), and more.

Yes, Peanut Butter And Jelly Cupcakes Recipe 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.

That's it — enjoy your meal!