A warm kettle whistles, the sun slips through the kitchen curtains, and the smell of warm peanut butter and sweet jam takes you right back to a Sunday afternoon at Grandma’s. These Peanut Butter and Jelly Cupcakes are a little bit country, a little bit childhood, and all heart.
Why make this recipe
Because it wraps that simple, golden comfort of a PB&J sandwich into a tender, buttery cupcake — perfect for school lunches, church socials, or just to set on the counter with a glass of cold milk for visiting neighbors. It’s easy to love and even easier to share.
How to make Peanut Butter and Jelly Cupcakes
Ingredients:
- 3 cups (360 g) cake flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter (at room temperature)
- 2 cups (400 g) granulated sugar
- 5 large eggs (at room temperature)
- 1¼ cups (300 ml) buttermilk (at room temperature)
- 2 Tablespoons vanilla extract
- 1/2 cup (135 g) smooth peanut butter
- 1/4 cup (85 g) your favorite jam for filling
- 9 large egg whites (room temperature)
- 1 1/2 cups (300 g) granulated sugar
- 3 cups (6 sticks, 678 g) unsalted butter (softened to room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 cups (405 g) peanut butter
- chopped toasted peanuts (optional)
- grape jam (optional)
Directions:
- Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
- In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
- Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.
- Add in the peanut butter and stir to combine.
- Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells — I managed to make a full 3 dozen cupcakes). Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5–10 minutes, then transfer to a cooling rack to cool completely. When cooled, cut the center out of your cupcake and fill with jam (I used grape).
To make the frosting:
- We’re making a rich peanut-butter Swiss meringue buttercream. In a heatproof bowl set over (but not touching) simmering water, whisk together the 9 egg whites and 1 1/2 cups (300 g) granulated sugar. Heat, whisking constantly, until the sugar is dissolved and the mixture reaches about 160°F and feels smooth between your fingers.
- Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until glossy, stiff peaks form and the bowl is cool to the touch (this can take 8–12 minutes).
- With the mixer on low, begin adding the softened butter, a few tablespoons at a time, allowing it to fully incorporate before adding more. The mixture may look curdled at times — keep going, and it will come together.
- Once the butter is incorporated, add 2 teaspoons vanilla extract and 1 1/2 cups (405 g) peanut butter. Beat until smooth and silky. Taste and adjust — if you want it sweeter, add a touch more sugar; if you want more peanut butter flavor, add a few tablespoons more.
- Pipe or spread the frosting onto each cupcake. If you like, top with a small spoonful of grape jam in the center and sprinkle with chopped toasted peanuts for crunch.
How to serve Peanut Butter and Jelly Cupcakes
Serve these warm-from-the-fridge cupcakes at room temperature so the buttercream is soft and dreamy. Pair them with a tall glass of iced tea or milk and set them on a gingham cloth for that Sunday-picnic feeling. They’re delightful at birthday tables, school bake sales, or the closest thing you can get to a hug in dessert form.
How to store Peanut Butter and Jelly Cupcakes
Because the frosting contains butter and egg whites, store cupcakes in an airtight container in the refrigerator for up to 4–5 days. Bring them to room temperature for 30–45 minutes before serving so the buttercream softens back up. You can also freeze unfilled cupcakes for up to 2 months; thaw overnight in the fridge and fill and frost the day you serve.
Tips to make Peanut Butter and Jelly Cupcakes
- Use room-temperature ingredients: butter, eggs, and buttermilk mix more evenly and give you a tender crumb.
- Don’t overmix once you add the flour — that keeps the cupcakes light.
- Use a small melon baller or cupcake corer for neat jam centers.
- If your buttercream looks curdled, keep beating — patience usually saves it.
- Toast the peanuts for a little extra Southern charm and crunchy texture.
Variations (if any)
- Swap the grape jam for strawberry, raspberry, or fig preserves for a different childhood memory.
- Use crunchy peanut butter if you like more texture.
- For a chocolate twist, fold a few tablespoons of cocoa into the batter or drizzle melted chocolate over the finished cupcakes.
- Replace the Swiss meringue with a simple cream cheese-peanut butter frosting for a tangier finish.
FAQs
Q: Can I use a store-bought cake mix?
A: Yes—if you’re pressed for time, a yellow or butter cake mix would work. Fold in the peanut butter and follow the mix’s instructions, then fill with jam and top with the peanut butter buttercream.
Q: Can I make these ahead?
A: Absolutely. You can bake the cupcakes a day ahead and keep them in an airtight container in the fridge. Frost them the next day for the freshest look, or frost and refrigerate and bring to room temp before serving.
Q: Is the frosting safe with raw egg whites?
A: This recipe uses the Swiss meringue method, which heats the egg whites and sugar to a safe temperature before whipping. That adds safety and a silky texture. If you’d rather avoid eggs entirely, opt for a butter-based peanut butter frosting or a cream cheese variation.
Q: Can I freeze finished cupcakes?
A: Yes. Flash-freeze frosted cupcakes on a tray, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Conclusion
If you’re looking for a tested, nostalgic take on this sandwich-turned-cupcake, I find recipes like Sally’s Baking Peanut Butter & Jelly Cupcakes and Barley & Sage’s Peanut Butter & Jelly Cupcakes recipe lovely for inspiration and little variations. Now go make a batch, call someone you love, and let that warm, familiar smell fill your kitchen — it’s the kind of small joy that stays with you.
Peanut Butter and Jelly Cupcakes
Ingredients
Method
- Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
- In a medium mixing bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
- Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl after each addition.
- Add in the peanut butter and stir to combine.
- Combine buttermilk and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then transfer to a cooling rack to cool completely.
- When cooled, cut the center out of each cupcake and fill with jam.
- In a heatproof bowl set over (but not touching) simmering water, whisk together the egg whites and granulated sugar. Heat, whisking constantly, until the sugar is dissolved and the mixture reaches about 160°F.
- Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until glossy, stiff peaks form and the bowl is cool to the touch.
- With the mixer on low, begin adding softened butter, a few tablespoons at a time, allowing it to fully incorporate before adding more.
- Once the butter is incorporated, add vanilla extract and peanut butter. Beat until smooth and silky.
- Pipe or spread the frosting onto each cupcake. Top with a small spoonful of grape jam in the center and sprinkle with chopped toasted peanuts for crunch, if desired.