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Peanut Butter Cupcakes Recipe With Jelly

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.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 18
Calories: 420kcal
Author: Megan Porta

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.

Nutrition

Calories: 420kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 314mg | Potassium: 149mg | Fiber: 1g | Sugar: 32g | Vitamin A: 549IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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