Peanut Butter and Jelly Cupcakes
Soft peanut butter cupcakes filled with jam or jelly, topped with creamy peanut butter frosting and a sweet jelly center.
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Ingredients
For the Cupcakes
- 1 ¾ c all-purpose flour
- ¼ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- ¾ c unsalted butter room temperature
- 1 ⅓ c granulated sugar
- ⅔ c creamy peanut butter
- 3 large eggs room temperature
- ½ tsp pure vanilla extract
- ½ c sour cream room temperature
- ¾ c salted roasted peanuts coarsely chopped
- ½ c jam or jelly divided
For the Peanut Butter Frosting
- 6 oz cream cheese room temperature
- ⅓ c confectioners’ sugar
- ½ tsp salt
- 1 c creamy peanut butter
- ½ tsp pure vanilla extract
- ½ c heavy cream
Instructions
Step 1: Prepare the Oven and Muffin Pan
- Adjust the oven rack to the lower-middle position.
- Preheat the oven to 375°F.
- Line a muffin pan with baking cup liners.
Step 2: Combine the Dry Ingredients
- In a small mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Set the dry mixture aside.
Step 3: Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar until pale and fluffy.
Step 4: Add the Peanut Butter
- Reduce the mixer speed to low.
- Add the creamy peanut butter and mix until fully incorporated.
Step 5: Add the Eggs and Vanilla
- Add the eggs one at a time, beating after each addition until fully incorporated.
- Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix until combined.
Step 6: Add the Flour Mixture
- Gradually add the prepared flour mixture to the peanut butter batter.
- Mix until just combined.
- Do not overmix.
Step 7: Add the Sour Cream and Peanuts
- Add the sour cream and coarsely chopped salted roasted peanuts.
- Mix until evenly incorporated.
Step 8: Fill the Muffin Cups
- Divide the batter evenly among the prepared muffin cups.
- Fill each liner evenly to ensure consistent baking.
Step 9: Bake the Cupcakes
- Bake for 19 to 22 minutes, rotating the pan halfway through baking.
- The cupcakes are done when they are golden and a cake tester inserted into the center comes out clean.
- Transfer the pan to a wire rack and allow the cupcakes to cool completely before filling and frosting.
Step 10: Fill the Cupcakes
- Place ¼ c jam or jelly into a decorating bag fitted with a number 230 round decorating tip.
- Insert the tip into the center of each cooled cupcake.
- Gently squeeze a small amount of jam or jelly into the center of each cupcake.
- Repeat with the remaining cupcakes.
Step 11: Prepare the Peanut Butter Frosting Base
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar until pale and fluffy.
- Add the salt and creamy peanut butter.
- Beat until smooth and fully combined.
- Add the vanilla extract and mix until incorporated.
Step 12: Whip the Heavy Cream
- In a separate mixing bowl, beat the heavy cream with an electric mixer on medium speed until medium-stiff peaks form.
Step 13: Finish the Frosting
- Gently fold the whipped cream into the peanut butter mixture.
- Fold until the frosting is smooth, light, and evenly combined.
Step 14: Frost the Cupcakes
- Transfer the frosting to a decorating bag fitted with a 1M decorating tip.
- Hold the tip approximately ¼ inch above each cupcake at a 90-degree angle.
- Pipe a spiral of frosting, beginning at the outer edge and working inward.
- Leave a small well in the center of each cupcake.
Step 15: Add the Jelly Topping
- Dollop approximately 1 tsp jam or jelly into the center well of each frosted cupcake.
Step 16: Serve
- Serve the cupcakes at room temperature for the best texture and flavor.
- If refrigerated, allow the cupcakes to sit at room temperature before serving.
Notes
To make these Peanut Butter and Jelly Cupcakes gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Confirm that the peanut butter, jam or jelly, roasted peanuts, baking soda, baking powder, cream cheese, confectioners’ sugar, vanilla extract, sour cream, heavy cream, butter, and all packaged ingredients are labeled gluten-free. Check roasted peanuts and jelly carefully, as some brands may have cross-contact warnings or gluten-containing additives. Use clean mixing bowls, measuring tools, muffin pans, liners, piping bags, decorating tips, spatulas, and cooling racks to prevent gluten contamination.