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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  • Funky Monkey Chocolate Cupcakes
  • Funfetti Cupcakes from Life, Love and Sugar

More peanut butter and jelly recipes

  • Peanut Butter and Jelly Apple Nachos
  • Peanut Butter and Jelly Stuffed White Chocolate Bark
  • Strawberry Peanut Butter Granola
  • 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?

    Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips

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    Categories:

    • Cupcakes
    • Desserts
    • Desserts

    If you like this Peanut Butter and Jelly Cupcakes recipe, here’s some others I think you’ll enjoy!

    Peanut Butter and Jelly Stuffed Cupcake Recipe (8)

    Healthy Banana Split

    Cotton Candy Frozen Yogurt

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    Skinny Chocolate Muffins

    Peanut Butter and Jelly Stuffed Cupcake Recipe (2024)

    FAQs

    How to fill cupcakes with jam before baking? ›

    Keeping the knife at an angle, cut a circle around the center of the cupcake. Lift out the cake cone that you have just cut. Repeat this for all of the cupcakes. As with the other method, once all of the cupcakes have been hollowed, pipe in your favorite filling and top with your favorite frosting.

    What is the secret to moist cupcakes? ›

    "Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

    Will filled cupcakes get soggy? ›

    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 do you make cupcake filling thicker? ›

    Add more powdered sugar.

    Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients.

    Can you put jam in between cake layers? ›

    Yes, you certainly can use jam as a cake filling!

    Can you put jam in the middle of a cake before baking? ›

    Yes, you can use jam as a filling between cake layers along with whipped cream and on top of the cake. To ensure the jam sets properly, spread a thin layer of it between the cake layers and refrigerate briefly.

    How do bakeries get their cakes so moist? ›

    Jump to:
    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

    What is the secret to good cupcakes? ›

    Top Tips for Baking Better Cupcakes
    • Read the Recipe. Read the recipe all the way through first. ...
    • Check Oven Temperature. ...
    • Check the Dates. ...
    • Substitute with Caution. ...
    • Use the Right Temperature. ...
    • Take Time to Sift. ...
    • Measure with Care. ...
    • Cream the Ingredients.

    Should I use milk instead of water for cupcakes? ›

    Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

    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.

    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.

    How much to fill cupcakes? ›

    Take the cookie scoop and release the batter into the cupcake liner. We use a medium scoop and fill 2/3 full. Enjoy watching your cupcakes bake perfectly! It's amazing how much easier it is to ice cupcakes whenever you have an even cupcake.

    How to core a cupcake without a corer? ›

    How to core and fill a cupcake
    1. Cool sponges are essential to this technique. ...
    2. Take a small sharp knife, like a paring knife, and cut a square into the sponge. ...
    3. Once you've cut a square of sponge, carefully pull it out of the centre of the cupcake to leave a hole.
    Apr 15, 2023

    Do you have to core a cupcake to fill it? ›

    Once you have cored the center of your cupcakes, you can then fill the cupcakes with your filling. You can use a piping bag or a spoon to fill the center of your cupcake with. You can also fill the cupcakes without coring them. Just plunge the piping bag filled with your filling into the cupcake and fill.

    References

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