Peanut Butter and Jelly Cupcakes are peanut butter cupcakes topped with a strawberry glaze and covered in sweet, strawberry frosting. If you love peanut butter-flavored treats, be sure to try my Peanut Butter Cake with Chocolate Frosting.
Peanut Butter and Jelly Cupcakes
The classic peanut butter and jelly sandwich is a combination of three foods that have been around for a long time-sliced bread, peanut butter, and jelly. The sandwiches are a popular staple for kids and adults alike! Peanut butter and jelly cupcakes give you the same great flavors of the sandwich in a fun-to-eat cupcake!
Peanut Butter and Jelly Cupcakes Ingredients
This recipe has three parts to it–cupcakes, strawberry glaze, and strawberry frosting.
Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking the cupcakes. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Baking Powder: Double-check the date on your container of baking powder for freshness. Old baking powder can definitely affect baked goods.
Confectioners’ Sugar: Also known as powdered sugar, you will notice that for the frosting, it should be sifted. Sifting the sugar breaks up any lumps there may be before mixing it with other ingredients.
Strawberry Preserves: Preserves use the most fruit (as compared to jams and jellies). They are used a lot in baking because of the rich fruit flavor. You could get by using jam, but try to avoid using jelly. This recipe would be fun to try different flavors of preserves, like grape or raspberry!
How to Store
These cupcakes can be stored at room temperature in an airtight container for up to three days.
Peanut Butter and Jelly Cupcakes
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (1 stick / 113 g) butter, room temperature
- 1½ cups (300 g) granulated sugar
- 1 cup (258 g) creamy peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¾ cup (184 g) buttermilk, room temperature
- ½ cup (129 g) creamy peanut butter, melted
- ¼ cup (80 g) strawberry preserves
- 1 teaspoon water
- 3 cups (375 g) confectioners' sugar, sifted
- 6 tablespoons (¾ stick / 85g) unsalted butter, room temperature
- ¾ cup (240 g) strawberry preserves
- Preheat the oven to 350°F. Line 20 standard muffin pan cups with liners. Set aside.
- In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy.
- Beat in the peanut butter and vanilla.
- Add the eggs, 1 at a time, beating well after each addition.
- Reduce the mixer speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Spoon the batter into the prepared cups.
- Using the back of a spoon, make a well in the center of each cupcake.
- Drizzle about 1½ teaspoons of melted peanut butter into each well. Use a toothpick to swirl it gently into the batter.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through.
- When the cupcakes are almost done baking, make the glaze. In a small, microwave-safe bowl, add the strawberry preserves and water.
- Heat the preserves and water in the microwave for 20-30 seconds. Stir to combine.
- After removing the cupcakes from the oven, use a pastry brush to generously brush the glaze on the tops of the warm cupcakes. Let them cool completely before adding the frosting.
- In a large bowl, use a hand mixer on low to beat sugar, butter, and preserves until well blended.
- Increase the speed to high and beat until light and fluffy.
- Spread the frosting on the cooled cupcakes. Serve.
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