Enjoy one of the best food duos of all time: Peanut Butter Cupcakes loaded with JELLY! Guests will swoon over the surprise in the middle.
Original post: August 2018 | Updated: January 2021
Why This Recipe Works
Because I looooove turning one type of food into something unexpected (hello Cookie Remix), I had the thought one morning to transform a peanut butter and jelly sandwich into an irresistible cupcake.
Since I also have a love for hiding food inside of food (like with these Chocolate Crinkle Cookies and these PBJ Bars) the jelly is hiding in the center, secretly waiting to be discovered.
I have made both regular- and mini-size peanut butter cupcakes and our favorite version is by far the mini. They contain the perfect ratio of frosting, jelly and topping.
How To Make Peanut Butter Cupcakes
Make The Cupcakes
Preheat oven to 350 degrees F and line regular or mini cupcake tins with cupcake liners. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and vanilla extract and beat on medium-low speed until creamy.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the sour cream and heavy cream and mix until just combined.
Fill each cupcake liner with batter (it will be thick and should nearly reach the top of the liner) and bake in the preheated oven for 14-16 minutes (9-11 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool.
Make The Frosting
In a large bowl, mix (using whisk attachments) the butter with a hand-held or stand mixer on medium speed until fluffy. Add the peanut butter, confectioners’ sugar and heavy whipping cream and mix on medium speed for 1-2 minutes, or until frosting is smooth and spreadable.
Assemble The Cupcakes
Using a sharp knife cut a 1-inch chunk out of the top center of each cupcake. Spoon 1/2 teaspoon of the jelly into each hole. Spread or pipe the frosting over the tops. Drizzle the ice cream topping over the tops and serve!
Cupcake Recipes
- This is the perfect no-fail classic white cupcake recipe. Throw out the box mix! Make regular or mini cupcakes and frost/decorate to fit the occasion!
- Perfect chocolate cupcakes are super easy to make and they act as a solid base for any type of frosting. These cupcakes are moist, flavorful and chocolatey, making them the best easy dessert for any occasion!
- Light, lemony cupcakes are filled with succulent lemon curd and topped with a dreamy raspberry buttercream frosting. These cupcakes are easy to make and will WOW guests, friends, family or whoever you need to impress!
- Everyone loves delicious surprises, right? This sweet creation offers just that. Cherry pie filling is waiting for you inside of these perfectly baked and flavored cherry cupcakes. Great for parties of any kind!
- Caramel apples transformed into CARAMEL APPLE CUPCAKES, people! It’s a dream come true! Great for Fall or Halloween gatherings.
Salted vs Unsalted Butter
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, you may need to add a bit extra salt to the recipe.
Recipe Notes
- Drizzling strawberry ice cream topping over the tops can be skipped, but I love the touch of color the topping adds to the outside of the cupcakes.
- If you’ll be serving these at a gathering, drizzle just before serving. Guests will be WOWed!
- Don’t throw away the bits of cupcake that you cut out of the centers. Use them to make Cupcake Truffles!
- This recipe makes 18 regular-sized cupcakes or 44 mini cupcakes.
How Long Does Sour Cream Last
How long does sour cream last? If you have a container staring at you from inside your refrigerator and you don’t know whether to toss or eat.. read on!
FAQ About Cupcakes
Yes! Freeze with or without frosting, as buttercream frosting freezes well. Store in an airtight container for up to 3 months. If using icing on your cupcakes, freeze minus the icing.
Cupcakes with buttercream frosting are fine at room temperature for 2-3 days, but shelf life may be extended by refrigerating them. Cupcakes with cream cheese frosting DO need to be refrigerated.
Cupcakes with buttercream frosting can be left out at room temperature for up to 3 days.
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Peanut Butter Cupcakes Recipe With Jelly
Ingredients
CUPCAKES
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1 cup granulated sugar
- 3 egg whites
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/3 cup heaving whipping cream
- 1/2 cup strawberry or grape jelly
- 1/4 cup strawberry ice cream topping optional
FROSTING
- 4 tbsp salted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2/3 cup heavy whipping cream
Instructions
MAKE THE CUPCAKES
- Preheat oven to 350°F and line regular or mini cupcake tins with cupcake liners. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and vanilla extract and beat on medium-low speed until creamy.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the sour cream and heavy cream and mix until just combined.
- Fill each cupcake liner with batter (it will be thick and should nearly reach the top of the liner) and bake in the preheated oven for 14-16 minutes (9-11 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool.
MAKE THE FROSTING
- In a large bowl, mix (using whisk attachments) the butter with a hand-held or stand mixer on medium speed until fluffy. Add the peanut butter, confectioners’ sugar and heavy whipping cream and mix on medium speed for 1-2 minutes, or until frosting is smooth and spreadable.
ASSEMBLE THE CUPCAKES
- Using a sharp knife cut a 1-inch chunk out of the top center of each cupcake. Spoon 1/2 teaspoon of the jelly into each hole. Spread or pipe the frosting over the tops. Drizzle the ice cream topping over the tops and serve!
Notes
- Drizzling strawberry ice cream topping over the tops can be skipped, but I love the touch of color the topping adds to the outside of the cupcakes.
- If you’ll be serving these at a gathering, drizzle just before serving. Guests will be WOWed!
- Don’t throw away the bits of cupcake that you cut out of the centers. Use them to make Cupcake Truffles!
- This recipe makes 18 regular-sized cupcakes or 44 mini cupcakes.
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