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Peanut Butter and Jelly Cupcakes -- You'll feel like a kid again when you bite into one of these Peanut Butter and Jelly Cupcakes. The peanut butter cupcakes have a strawberry jelly filling, peanut butter frosting, and a dollop of jelly on top! | wearenotmartha.com

Peanut Butter and Jelly Cupcakes

You'll feel like a kid again when you bite into one of these Peanut Butter and Jelly Cupcakes. The peanut butter cupcakes have a strawberry jelly filling, peanut butter frosting, and a dollop of jelly on top!
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Course: Dessert
Cuisine: American
Keyword: Kids Cupcakes, Nostalgic Cupcakes, Peanut Butter Desserts
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Makes: 18 cupcakes

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ Tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 ⅓ cups granulated sugar
  • cup creamy peanut butter
  • 3 large eggs
  • ½ cup sour cream
  • ½ tsp vanilla extract
  • ½ cup strawberry jelly or jam
  • 1 batch peanut buter frosting (recipe below)

Peanut Butter Frosting

  • 6 oz. cream cheese, room temperature
  • cp confectioners' sugar
  • ½ tsp salt
  • 1 cup creamy peanut butter
  • ½ tsp vanilla extract
  • ½ cup heavy cream

Instructions

  • Pre-heat oven to 350 degrees and line two muffin tins with papers (you'll need 18)
  • In a large bowl, whisk together flour, baking soda, salt, and baking powder.
  • In the bowl of an electric mixer or in a large bowl with a stand mixer, cream butter and sugar on medium speed, until pale and fluffy. Reduce speed to low and mix in peanut butter.
  • Add eggs one at a time, beating until each is incorporated. Mix in vanilla.
  • Gradually add in flour mixture and beat until just combined. Fold in sour cream.
  • Divide batter evenly among prepared muffin tin with liners, filling each about ¾ of the way.
  • Bake for about 19-22 minutes, until a toothpick inserted into the center comes out clean. Let cupcakes cool in tins for a few minutes before moving to wire racks to cool completely.
  • Once cupcakes are cooled, core out a hole in the center of the cupcake using either a cupcake corer or knife. Fill whole with about ½ tsp of jelly (you can use a full tsp if you like more).
  • Frost cupcakes and add a dollop of jelly on top of the frosting.

Peanut Butter Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese and confectioners’ sugar together on medium-speed, until light and fluffy. Add salt and peanut butter and beat to combine. Mix in vanilla.
  • In a separate large bowl with a hand mixer on medium speed, whisk cream until medium-stiff peaks form. Fold cream into peanut butter mixture. You can use right away or refrigerate, covered, for up to 2 days.

Notes

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!