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

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  • 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 (8)

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    Peanut Butter and Jelly Stuffed Cupcake Recipe (2024)

    FAQs

    What is hostess cupcake filling made of? ›

    Deeply chocolaty and decadent cupcakes are filled with marshmallow cream and topped with smooth, rich ganache and a curlicue of vanilla buttercream icing.

    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!

    Can you put a filling in a cupcake before baking? ›

    According to Baking Kneads, you can fill your cupcakes even before they've been baked. Simply add filling to your cupcake batter — chocolate chips, anyone? — and the mix will bake around the delicious addition. However, if you do opt to pre-fill your cupcakes, make sure to choose your center carefully.

    What are Elvis cupcakes? ›

    Banana cupcakes with fluffy peanut butter frosting topped with bits of bacon, “you can't help falling in love” with these Elvis Cupcakes!

    What is the GREY stuff cupcake? ›

    The Master's Cupcake is an absolutely divine chocolate sponge cake topped with the "grey stuff," shimmery sugar pearls, and an ornate chocolate topper. You can find this special cupcake on the breakfast and lunch menus at Be Our Guest Restaurant! During dinner, the "grey stuff" is served in a chocolate shell.

    What are dog cupcakes made of? ›

    Not just any cupcakes can be served to dogs. But this pupcakes recipe uses ingredients such as banana, peanut butter and applesauce to produce a delicious dog-friendly dessert. Serve it with frosting only or add their favorite homemade dog treats on top. You can also make a dog charcuterie board for your fur baby!

    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

    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.

    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.

    What is the easiest way to fill cupcake liners? ›

    Ice Cream Scoop: The ice cream scoop method is hands down the easiest and least messy way to fill cupcake tins, leaving you with uniform cupcakes every time! This method works great with a thick or thin batter.

    Do you fill cupcakes warm or cool? ›

    Make sure the cupcakes have cooled down all the way before putting the filling in, first because you shouldn't remove the center of the cupcakes if they are still warm, since they are technically still cooking as they cool down.

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