Best 3 Peanut Butter And Jelly Cupcakes Recipes

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Peanut butter and jelly, a classic combination loved by people of all ages, now comes in a delightful cupcake form. These cupcakes are not only easy to make but also incredibly flavorful, with a soft and fluffy peanut butter cupcake base topped with a luscious jelly filling and creamy peanut butter frosting. The perfect balance of sweet and tangy flavors makes these cupcakes a hit at any gathering. Additionally, this article provides variations to cater to different dietary preferences, including gluten-free and vegan options. These peanut butter and jelly cupcakes are sure to be a crowd-pleaser, whether you're a peanut butter and jelly enthusiast or simply looking for a fun and delicious treat.

Let's cook with our recipes!

PEANUT BUTTER AND JELLY CUPCAKES



Peanut Butter and Jelly Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup sour cream
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 cup strawberry jelly
Peanut Butter Cream Cheese Frosting, recipe follows
Confetti pastel sprinkles, for garnish
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
  • In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
  • Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.
  • Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.
  • Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve.
  • In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

PEANUT BUTTER AND JELLY CUPCAKES



Peanut Butter and Jelly Cupcakes image

Your go-to sandwich just became your new favorite cupcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

PEANUT BUTTER AND JELLY CUPCAKES



Peanut Butter and Jelly Cupcakes image

If you and your family are peanut butter & jelly fans, you will love these cupcakes. The cupcake itself is very dense but moist, and the perfect vessel for the jelly. Be careful the jelly oozes out... but it's so good. Susan's frosting is sweet, creamy, and the perfect finishing touch. We used strawberry jam, but get creative and...

Provided by Susan Bartley

Categories     Other Desserts

Time 40m

Number Of Ingredients 13

1 box yellow cake mix (I prefer Duncan Hines)
3 large eggs
3/4 c buttermilk (if you don't have buttermilk regular milk is okay)
1 c peanut butter, creamy
3/4 c strawberry or raspberry jam or filling (or your favorite flavor of jam)
PEANUT BUTTER ICING
1 c butter room temp (2 sticks)
1/2 c shortening (preferably high ratio such as Sweetex)
3/4 c peanut butter, creamy
1 lb powdered sugar sifted
2 tsp pure vanilla extract
4 Tbsp half and half or cream for thinning
1 Tbsp meringue powder (prefered but optional)

Steps:

  • 1. Preheat oven to 350 and line cupcake tins with cupcake papers. This recipe makes 24 so you'll need 2 tins.
  • 2. Combine first 4 ingredients in mixing bowl, beat on low for 1 minute to combine ingredients, then beat on medium speed for 3 minutes. Batter will be thick.
  • 3. Now fill cupcake papers approx. 2/3 full, I use a 2-inch cookie scoop level full so I get nice uniform sized cupcakes.
  • 4. Bake for 20 to 22 minutes until light brown and tops spring back when tapped.
  • 5. Remove from oven and allow to cool.
  • 6. Using a small knife, make a 1/2" wide circle cut going about 3/4" into the center of the cupcake.
  • 7. Remove the cake from that opening. (Wilton also makes a small tool for removing the center that is quick and easy to use.)
  • 8. Repeat on all cupcakes.
  • 9. Fill a disposible pastry bag or a Ziploc with jam or filling. Cut the tip off leaving a 1/4 inch opening.
  • 10. Now fill each opening on the top of the cupcakes with the jam, filling just to the top of the cupcake, do not over fill. Set aside and make your icing.
  • 11. In mixing bowl combine butter, shortening and peanut butter, using flat paddle mix ingredients together until well blended and smooth.
  • 12. Now add sifted powdered sugar and meringue powder (if you're using it) and blend in on low speed until it's incorporated. Add vanilla and half and half, one tablespoon at a time, just until icing is creamy and spreadable. If you need more than 4 tablespoons go ahead and add more, but I find 4 tablespoons (1/4 cup) is perfect. Beat on medium speed for 10 minutes to get a nice creamy icing.
  • 13. Ice filled cupcakes using either a pastry bag or a knife. Store cupcakes in an airtight container in the fridge. Remove from fridge and let sit for a half hour or so before serving. Now just enjoy!

Tips:

  • Use creamy peanut butter for a smooth and rich filling. You can also use crunchy peanut butter if you prefer a more textured filling.
  • Make sure the peanut butter and jelly are at room temperature before you start making the cupcakes. This will help them to mix together smoothly.
  • Chill the cupcakes for at least 30 minutes before frosting them. This will help the frosting to set and prevent it from melting.
  • Use a piping bag or a zip-top bag with the corner snipped off to frost the cupcakes. This will help you to create a neat and even swirl.
  • If you don't have any peanut butter cups on hand, you can make your own by placing a dollop of peanut butter in the center of a chocolate chip cookie. Press another chocolate chip cookie on top to create a sandwich.

Conclusion:

These peanut butter and jelly cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with kids and adults alike. So next time you're looking for a fun and festive dessert, give these cupcakes a try!

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