Description
Peanut Butter and Jelly Cupcakes are a delightful dessert that combines the classic flavors of peanut butter and jelly in a moist cupcake form, perfect for a nostalgic treat.
Ingredients
Scale
- 2¾ cups all-purpose flour, spooned and leveled
- 1⅔ cups granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 16 ounces seedless raspberry jam
- 1½ cups unsalted butter, softened (for frosting)
- 1½ cups creamy peanut butter (not all-natural)
- 5 cups powdered sugar
- 7 tablespoons whole milk (for frosting)
- 1½ teaspoons vanilla extract (for frosting)
- ½ cup finely chopped peanuts (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tins with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, egg whites, vanilla, and milk. Mix until smooth and fully combined.
- Fill liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling.
- Use a cupcake corer or small knife to remove the center of each cupcake.
- Spoon raspberry jam into the center, filling each cavity to the top.
- In a large bowl, beat softened butter and peanut butter until light and creamy.
- Gradually add powdered sugar, alternating with milk, mixing until smooth and fluffy.
- Stir in vanilla extract until well combined.
- Frost each cupcake generously with the peanut butter frosting.
- Sprinkle chopped peanuts over the top for a crunchy finish.
- Serve and enjoy your PB&J cupcake throwback delight!
Notes
- Make sure to use creamy peanut butter for the best consistency.
- If you prefer, you can substitute the raspberry jam with another flavor of your choice.
- Allow the cupcakes to cool completely to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg