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Peanut Butter and Jelly Cupcakes
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr

Celebrate back-to-school with this fun Peanut Butter and Jelly Cupcake recipe! Moist and fluffy peanut butter cupcakes are filled with grape jam, and topped with swirls of peanut butter buttercream frosting. They'll make you feel like a kid again!

Course: Dessert
Cuisine: American
Keyword: Cupcakes, jelly, peanut butter
Servings: 24 cupcakes (approx.)
Calories: 386 kcal
For the Cupcakes
For the Frosting
To make the Cupcakes:
  1. Preheat the oven to 350 degrees F, and line a cupcake pan with papers.
  2. Place the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.  
  3. Add the butter, and mix on medium-low speed, until the mixture resembles damp sand.  
  4. Stir in the peanut butter, then add the eggs one at a time, mixing until fully incorporated.  
  5. Scrape the bottom and sides of the bowl with a silicone spatula, then add the Greek yogurt, milk, and vanilla.  
  6. Mix on medium-high speed for approximately 90 seconds, to aerate the batter and build the cake's structure.
  7. Place about 1/4 cup of batter in each well of the cupcake pan.  
  8. Bake for 14-16 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.  
  9. Cool completely, then cut a small well in each and fill with grape jam.  
  10. Top with buttercream and drizzle with more grape jam.
To make the Buttercream:
  1. Place the egg whites and sugar in a large metal mixing bowl and whisk together.  
  2. Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
  3. Remove from heat and whip on high speed until the meringue becomes glossy and thick.  
  4. Cool completely (there should be no hint of warmth when the hand is place on the side of the bowl.  Place in the refrigerator for 10-20 minutes, if necessary.)  
  5. Add the butter, a tablespoon at a time, while whipping on medium-high.  
  6. When all the butter has been added, fold in the peanut butter, vanilla, and salt. 
Recipe Notes

For more info on the frosting, click here: Swiss Meringue Buttercream.

Nutrition Facts
Peanut Butter and Jelly Cupcakes
Amount Per Serving
Calories 386 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 254mg11%
Potassium 170mg5%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 26g29%
Protein 6g12%
Vitamin A 535IU11%
Vitamin C 1.9mg2%
Calcium 36mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.