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5 from 1 vote

Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes are peanut butter cupcakes topped with a strawberry glaze and covered in sweet, strawberry frosting.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Peanut Butter and Jelly Cupcakes
Servings: 20 cupcakes
Calories: 368kcal
Author: Amanda Rettke--iambaker.net



  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup (1 stick / 113 g) butter, room temperature
  • 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.


Calories: 368kcal