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Peanut Butter and Jelly Cupcakes

A delightful twist on the classic peanut butter and jelly sandwich, these moist and fluffy cupcakes are filled with raspberry jam and topped with creamy peanut butter frosting, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 2 3/4 cups cake flour, spooned and leveled
  • 1 2/3 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3 large egg whites, room temperature
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
Frosting and Filling
  • 16 ounces seedless raspberry jam
  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups creamy peanut butter (not all-natural)
  • 5 cups powdered sugar
  • 7 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup finely chopped peanuts

Method
 

Preparation
  1. Preheat the oven to 350°F and line a cupcake pan with liners.
  2. Sift the cake flour into a mixing bowl, then add sugar, baking powder, and salt. Mix on low for 30 seconds.
  3. Add the softened butter and mix until you achieve a sandy texture, about 1-2 minutes.
  4. Beat in the egg whites one at a time, then add the large eggs one at a time, mixing well after each addition.
  5. Add the milk and vanilla extract, mix on low for 30 seconds, then scrape the bowl and beat for an additional 30 seconds.
  6. Scoop the batter into the cupcake liners and bake for 16-18 minutes. Once done, let them cool.
Filling and Frosting
  1. For the filling, stir the raspberry jam until it is easier to work with.
  2. To make the frosting, cream the unsalted butter and peanut butter together until smooth.
  3. Add the powdered sugar and heavy cream alternately and mix well.
  4. Add the vanilla extract and whip until fluffy, which takes about 2-3 minutes.
Assembly
  1. Core the cooled cupcakes, fill the centers with raspberry jam, frost with the peanut butter frosting, drizzle with more jam, and top with finely chopped peanuts.

Notes

These cupcakes are best served at room temperature. They make a great dessert for kids and adults alike. Pair them with a glass of milk for the perfect treat. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.