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Homemade Peanut Butter and Jelly Cupcakes photo

Peanut Butter and Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes are a nostalgic treat that combines creamy peanut butter and sweet jelly in a delightful cupcake!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2 1/4 cups cake flour (I used Swans Down brand)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk room temperature
  • 4 large egg whites room temperature
  • 1 1/2 cups sugar
  • 1 stick unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
For the Frosting:
  • 3 sticks unsalted butter softened
  • 1 cup creamy peanut butter
  • 2 tablespoons vanilla extract (for frosting)
  • 2 pounds confectioners sugar sifted
  • 6-8 tablespoons heavy cream (adjust based on desired consistency)
  • Jelly or jam in your favorite flavor(s)

Equipment

  • Muffin Pan
  • Cupcake liners
  • Mixing bowls
  • Stand mixer or hand mixer
  • Offset spatula
  • Ice Cream Scoop
  • Sifter

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This will ensure your cupcakes bake evenly.
  2. Step 2: Prepare the Muffin Pan - Line your muffin pan with cupcake liners to make it easy to remove the cupcakes once they are baked.
  3. Step 3: Mix Dry Ingredients - In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. This step is crucial for ensuring your cupcakes rise beautifully.
  4. Step 4: Cream Butter and Sugar - In a large mixing bowl, beat the room temperature butter and sugar together using your mixer until light and fluffy, about 3-5 minutes.
  5. Step 5: Add Egg Whites and Vanilla - Add the egg whites and vanilla extract to the butter mixture, beating until well combined.
  6. Step 6: Alternate Adding Dry Ingredients and Buttermilk - With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not over-mix.
  7. Step 7: Fill Cupcake Liners - Using an ice cream scoop, fill each cupcake liner about two-thirds full with batter.
  8. Step 8: Bake the Cupcakes - Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool the Cupcakes - Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  10. Step 10: Prepare the Peanut Butter Frosting - In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter until smooth. Gradually add the sifted confectioners sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high until the frosting is light and fluffy.
  11. Step 11: Assemble the Cupcakes - Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the center with your favorite jelly or jam. Then, use an offset spatula or piping bag to frost the tops of the cupcakes with the peanut butter frosting.
  12. Step 12: Decorate and Serve - For an extra touch, drizzle some additional jelly on top of the frosting or sprinkle crushed peanuts for added texture. Serve and enjoy your delicious Peanut Butter and Jelly Cupcakes!

Notes

  • Ensure all ingredients are at room temperature for the best mixing results.
  • Do not overmix the batter to avoid dense cupcakes.
  • Adjust the jelly amount according to your taste preference.
  • Let cupcakes cool completely before frosting to prevent melting.