Peanut Butter and Jelly (PB & J) Cupcakes Recipe
This sweet jelly-filled cupcake topped with creamy peanut butter frosting is the ultimate way to experience PB&J.
A New Way to Eat Peanut Butter and Jelly
I’ll admit it, there are some days when all I really want to eat is peanut butter and jelly (PB&J) sandwiches. My kids are the same way and apparently so are a lot of other people, as 30% of Americans say that PB&J is the best choice for comfort food.
PB&J is the simplest food, but there are so many different ways to eat it. Sometimes I like to slice a little banana on my PB&J, and one friend of mine loves to make it on a healthy bread with a lot of seeds. Another friend is cutting down on carbs and she makes hers using apple slices in place of bread!
But, for those of us who like to indulge a bit from time to time, I have an epic way to experience peanut and jelly. Are you ready for this?
Peanut Butter & Jelly Cupcakes.
This sweet jelly-filled cupcake topped with creamy peanut butter frosting is the ultimate way to experience PB&J.
Yes, it tastes just as good as it looks!
Ready for the recipe?
Equipment for Peanut Butter & Jelly Cupcakes
Ingredients for Peanut Butter & Jelly Cupcakes
cupcakes:
- white cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- 1 jar of jelly of choice
peanut butter buttercream frosting:
- 1 stick of butter (½ cup)
- 1 cup peanut butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ⅓ cup milk
Directions for Peanut Butter & Jelly Cupcakes
- Make cupcakes according to the box instructions. Let cool.
- Use a round 1 – 1.5 inch cutter halfway down the middle of each cupcake and remove the center (making sure not to cut down all the way to the bottom). Fill each hole with jelly of choice.
- Make buttercream frosting by creaming the peanut butter and butter together using an electric mixer until well-blended. Add milk, vanilla extract, and powdered sugar, a little bit at a time, until blended, then beat on high speed until frosting is fluffy.
Print the Recipe
Peanut Butter & Jelly Cupcakes
Ingredients
cupcakes:
- white cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- 1 jar of Smucker’s® Natural Red Raspberry Fruit Spread
peanut butter buttercream frosting:
- 1 stick of butter ½ cup
- 1 cup Jif Peanut Butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ⅓ cup milk
Instructions
- Make cupcakes according to the box instructions. Let cool.
- Use a round 1 – 1.5 inch cutter halfway down the middle of each cupcake and remove the center (making sure not to cut down all the way to the bottom). Fill each hole with jelly of choice.
- Make buttercream frosting by creaming the peanut butter and butter together using an electric mixer until well-blended. Add milk, vanilla extract, and powdered sugar, a little bit at a time, until blended, then beat on high speed until frosting is fluffy.
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.