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Peanut Butter and Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes transform the classic PB&J sandwich into a tender, buttery dessert, perfect for sharing and enjoying with a glass of milk.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 36 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 3 cups cake flour 360 g
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (at room temperature, 226 g)
  • 2 cups granulated sugar 400 g
  • 5 large eggs (at room temperature)
  • 1¼ cups buttermilk (at room temperature, 300 ml)
  • 2 Tablespoons vanilla extract
  • ½ cup smooth peanut butter 135 g
  • ¼ cup your favorite jam for filling (e.g., grape jam, 85 g)
Frosting Ingredients
  • 9 large egg whites (room temperature)
  • 1½ cups granulated sugar 300 g
  • 3 cups unsalted butter (softened to room temperature, 678 g)
  • 2 teaspoons vanilla extract
  • 1½ cups peanut butter 405 g

Method
 

Preparation
  1. Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
  2. In a medium mixing bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
Make the Cupcake Batter
  1. 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.
  2. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
  3. Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl after each addition.
  4. Add in the peanut butter and stir to combine.
  5. 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.
  6. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  7. 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.
  8. When cooled, cut the center out of each cupcake and fill with jam.
Make the Frosting
  1. 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.
  2. 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.
  3. With the mixer on low, begin adding softened butter, a few tablespoons at a time, allowing it to fully incorporate before adding more.
  4. Once the butter is incorporated, add vanilla extract and peanut butter. Beat until smooth and silky.
Assemble the Cupcakes
  1. 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.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 4-5 days. Bring to room temperature for 30-45 minutes before serving.