Peanut Butter and Jelly Stuffed Cupcake Recipe (2024)

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Aug 21, 2018 Jul 5, 2023

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Peanut Butter and Jelly Cupcakes let you enjoy all the flavors the classic PB & J in a fun and easy dessert. Start with white cupcakes from a box mix or your favorite homemade recipe. The stuff them with swirled peanut butter and jelly and top them with peanut butter frosting and another dollop of jelly. Celebrate the first day of school or any day that deserves a special dessert) with a kid-favorite sweet treat.

This recipe was contributed by Serene from House of Yumm.

Peanut Butter and Jelly Stuffed Cupcake Recipe (1)

Hi! Serene here from House of Yumm to bring you another cupcake! Peanut Butter and Jelly Cupcakes to be exact. It’s that time again. Kids are heading back to school. Whenever I think about my days of school there are so many memories that come back.

One of my fondest memories is the classic Peanut Butter and Jelly sandwich. On white bread of course. Although growing up that white bread was banned in my home. My mom never bought that stuff. I dreamed of having my Peanut Butter and Jelly on white bread instead of the whole wheat my mom made me eat. Now of course I do the same to my kids. Whole wheat all the way!

But I did let them indulge on these Peanut Butter and Jelly cupcakes. What’s the fun in being good if you can’t have a little cheat now and then?

Peanut Butter and Jelly Stuffed Cupcake Recipe (2)

Cupcakes with Peanut Butter Frosting and PB&J Filling

Peanut Butter and Jelly cupcakes are easy to make and explode with your favorite flavor combination. Kids of all ages will make sure this batch up PB & J cupcakes will disappear in no time.

Start with your favorite cake mix or cupcake recipe and stuff them with peanut butter and jelly, then top them with a creamy homemade peanut butter frosting and another dollop of jelly.

Peanut Butter and Jelly Stuffed Cupcake Recipe (3)

For the cupcakes

In a nod to that white bread I always wanted, these cupcakes are made from white cake.

You can keep it simple by using any white cake mix that you love or happen to have on hand. Or you can use your favorite homemade white cupcake recipe.

For gluten free cupcakes

You can also use a gluten free cake mix. White cake mixes are a bit harder to find, though Kinnikinnick makes one. A gluten free yellow cake mix would be a perfectly good subsititue.

You can also make gluten free cupcakes from scratch. I haven’t tried using the Gluten Free Cake recipe from my strawberries and cream cake, but I bet it would make some tasty cupcakes.

For the PB&J filling

These little cakes are filled with a peanut butter and jelly mixture. You can pick your favorite flavor of jelly. I used grape, but if you’re more of a strawberry (or any other flavor) person, go for it!

You can see in the picture above I used a frosting bag and tip to fill the cupcakes. You can also cut a small hole in the center, and scoop the peanut butter and jelly inside, or use a plastic bag to fill them. So many options, so many ways, basically the goal is to get some peanut butter and jelly in the middle of the cupcakes.

Peanut Butter and Jelly Stuffed Cupcake Recipe (4)

For the peanut butter frosting

Now let’s talk about this peanut butter frosting. Just look at it – thick and fluffy, sweet and peanutty.

How can a frosting be everything you need and crave all at the same time?

This isn’t just frosting with a little peanut butter for flavor. This is peanut butter, with a few extras to make it sturdy enough to go on a cupcake as frosting. If I were to just plop peanut butter on a cupcake it wouldn’t really hold its shape and would most likely melt off the cupcake at some point.

Although I doubt the cupcake would be around long enough for that to happen. But this peanut butter frosting is the best of all worlds.

The recipe for the frosting will be for 24 cupcakes. If you make a smaller batch of cupcakes, make sure you adjust accordingly. Unless you want to sit and eat the remaining peanut butter frosting with a spoon. And then lick the bowl clean. No judging here. This is a safe place.

Once frosted, please spoon some jelly onto the top. It gives the cupcakes magical powers. It makes you feel young again.

Personally I can’t think of a better way to celebrate the coming school year than with these Peanut and Jelly cupcakes! I hope you enjoy!

Peanut Butter and Jelly Stuffed Cupcake Recipe (5)

More cupcake recipes

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More peanut butter and jelly recipes

  • Peanut Butter and Jelly Apple Nachos
  • Peanut Butter and Jelly Stuffed White Chocolate Bark
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  • Peanut Butter and Jelly Yogurt Parfaits
  • Peanut Butter and Jelly Cookie Dough Dip
  • Peanut Butter and Jelly Swirl Whole Wheat Crackers

    Peanut Butter and Jelly Stuffed Cupcake Recipe (6)

    4.5 from 2 votes

    Peanut Butter and Jelly Cupcakes

    Enjoy all the classic flavors of a peanut and butter and jelly sandwich with these Peanut Butter and Jelly Cupcakes

    Prep: 30 minutes mins

    Cook: 16 minutes mins

    Total: 46 minutes mins

    Ingredients

    Cupcakes

    • one box White Cake Mix plus required ingredients or homemade cupcake batter, regular or gluten free
    • 1/4 cup creamy peanut butter
    • 3 tablespoons jelly (flavor of choice)

    Peanut Butter Frosting

    • 3 tablespoons room temperature butter
    • 1 cup creamy peanut butter
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 cup jelly (flavor of choice)

    Instructions

    • Preheat oven to 375 degrees. Prepare the cupcake batter according to directions. Bake in cupcake liners for approximately 16 minutes, or according to directions for homemade batter.

    • Allow to cool in the pan for 5 minutes. Then remove to wire rack to continue cooling.

    • Once cupcakes are completely cooled, spoon the 1/4 cup peanut butter and 3 tablespoons jelly into a pastry bag using a smaller round tip (I used Wilton 4). Insert tip into the center of the cupcake and fill with the peanut butter & jelly mixture. Once filled remove the tip from the cupcake. Set aside and continue filling remaining cupcakes.

    Peanut Butter Frosting

    • Add the room temperature butter to mixing bowl. Beat over medium speed for about 1 minute, until butter is creamy. Add in the peanut butter and continue to beat over medium speed until completely combined with the butter. Will be a creamy mixture.

    • Add in the powdered sugar and the vanilla extract. Mix over medium speed until completely combined. Then beat with high speed until frosting is light and fluffy.

    • Spoon the frosting into a pastry bag to pipe onto cupcakes or frost with a knife. (I used a Wilton 2A tip)

    • Spoon a teaspoon of jelly onto the tops of the cupcakes if desired!

    • Serve and enjoy

    • Cupcakes can be stored at room temperature in a sealed container for 3-4 days.

    Nutrition Facts

    Peanut Butter and Jelly Cupcakes

    Amount Per Serving (1 cupcake)

    Calories 263Calories from Fat 126

    % Daily Value*

    Fat 14g22%

    Saturated Fat 3g15%

    Cholesterol 31mg10%

    Sodium 76mg3%

    Potassium 91mg3%

    Carbohydrates 29g10%

    Sugar 9g10%

    Protein 4g8%

    Vitamin A 45IU1%

    Vitamin C 0.5mg1%

    Calcium 7mg1%

    Iron 0.3mg2%

    * Percent Daily Values are based on a 2000 calorie diet.

    Author: Serene

    Course: Dessert

    Cuisine: American

    Peanut Butter and Jelly Stuffed Cupcake Recipe (7)

    Did you make this?

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    Categories:

    • Cupcakes
    • Desserts
    • Desserts

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    Peanut Butter and Jelly Stuffed Cupcake Recipe (2024)

    FAQs

    What is the secret to moist cupcakes? ›

    Brush the warm cupcakes with a small amount of simple syrup. This is optional, as they are already moist and delicious without it. But I always recommend simple syrup for cupcakes as it soaks into the cupcakes, seals in the moisture and makes them extra-moist!

    Will filled cupcakes get soggy? ›

    Tips on how to make filled cupcakes

    Make sure the filling isn't too thin and runny. Liquidy fillings will make the cupcake soggy. You can save the middle of the cupcake once you remove it and then place on top of the filling before frosting the cupcake (see picture below).

    How to make the perfect cupcake? ›

    1. Use high-quality ingredients. Trust us: Ingredients matter. ...
    2. Bring ingredients to room temperature. ...
    3. Use a kitchen scale. ...
    4. Don't Overmix the Batter. ...
    5. Check your oven temperature. ...
    6. Don't open the oven door during baking. ...
    7. Bake cupcakes in the center of your oven. ...
    8. Use a Scoop to Fill Cupcake Liners.
    Mar 6, 2023

    How do you make cupcake filling thicker? ›

    Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency. This method works well with cream cheese frosting, buttercream frosting, and other basic recipes.

    How do bakeries get their cakes so moist? ›

    Seven Bakery Secrets to Incredibly Moist Cakes Every Time
    1. Use Buttermilk Instead of Milk.
    2. Add Vegetable Oil.
    3. Use Instant Clearjel or Instant Pudding Mix.
    4. Use the Right Recipe.
    5. Don't Overbake.
    6. Bake in Sheet Pans Instead of individual Cake Pans.
    7. Use a Simple Syrup or Glaze.
    Apr 23, 2021

    Are cupcakes better with milk or water? ›

    Use milk instead of water

    Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

    Should I use milk instead of water for cupcakes? ›

    Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

    Do filled cupcakes need to be refrigerated? ›

    Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes, or those with a sweet filling, will only last 2-4 days. Cupcakes topped with buttercream or other dairy ingredients need to be stored in the fridge and can last for 3-5 days refrigerated.

    Can I fill cupcakes the day before? ›

    Can I Fill Cupcakes The Night Before? You definitely can. I always recommend baking cupcakes 1-2 days before the main event and store covered at room temperature.

    How far in advance can you fill cupcakes? ›

    Storage tips: Unfrosted cupcakes will stay fresh for two days without refrigeration. You can fill and frost day of, or within two days of serving.

    What not to do when baking cupcakes? ›

    10 Common Mistakes That You May Be Making When Baking Cupcakes
    1. You use the wrong kind of flour. ...
    2. You use expired ingredients. ...
    3. You don't measure your ingredients with precision. ...
    4. You bake the cupcakes for too long! ...
    5. You don't cream the butter and sugar properly. ...
    6. You use cold eggs and butter. ...
    7. You frost your cupcakes too soon.

    What's the most important ingredient in a cupcake? ›

    Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself. The gluten creates a web that traps and seals air bubbles into the cake mix.

    What is the best temperature for baking cupcakes? ›

    Generally, they're baked in a 350°F oven for 10 to 15 minutes. How to make jumbo cupcakes: A recipe that makes 24 standard (2½-inch) cupcakes will make 10 to 16 jumbo cupcakes. Typically, they're baked in a 350°F oven about 25 minutes.

    How do you keep cupcakes soft and moist? ›

    🚨 An easy tip for keeping your cupcakes moist is to remove them from the pan 2 minutes after you remove them from the oven. I see so many people who let their cupcakes continue to sit in the pan. 😞 Use a cooling rack to allow the heat to rotate-so that you can keep those cakes moist ladies.

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