My Kitchen Smells Like Childhood
Hello there, friend. Come on in. My kitchen is warm and smells like sweet peanuts. I am making peanut butter and jelly cupcakes. Doesn’t that sound fun? It mixes a lunchbox favorite with a party treat. I still laugh at that.
My grandson asked for a “fancy PB&J” for his birthday. This was our answer. His face lit up when he bit into one. That is why this matters. Food is more than eating. It is about creating happy, silly memories together.
A Simple Batter with a Secret
Let’s start the cupcakes. You mix the dry things in a bowl. Then, you melt butter with water and peanut butter on the stove. This is the secret. It makes the cake so moist and peanut-y.
Pour the warm mix into the dry stuff. Then add eggs, buttermilk, and vanilla. The batter will look thin. That is okay. It bakes up perfectly. Fun fact: The hot liquid helps the flour cook just right, giving us a tender crumb.
The Best Part: The Jelly Surprise
Once the cupcakes are cool, we do the magic. Cut a little well in the top of each. Save that piece! Spoon in your favorite jelly. I love grape or strawberry. What jelly would you use in yours?
Then, pop the little cake piece back on top. It hides the jelly inside. It is like a secret treasure waiting to be found. This step matters. The surprise in the middle makes eating it a little adventure.
Clouds of Peanut Butter Frosting
Now for the frosting. It is just butter, peanut butter, and sugar. Whip it until it is fluffy like a cloud. Taste a little bit. I always do. Is it the best part of baking? I think maybe yes.
Spread or pipe it on top of each cupcake. You can add sprinkles for joy. The frosting is rich and creamy. It balances the sweet jelly inside. Do you like lots of frosting or just a little?
Share the Love
These cupcakes are for sharing. They are sweet and a little messy. Just like being a kid. Wrap one up for a friend having a hard day. Food made with care is a warm hug.
I keep thinking about my grandson’s birthday. Everyone was smiling, with a bit of frosting on their noses. Tell me, what food reminds you of your happiest memories? I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all purpose flour | 2 cups | For Peanut Butter Cupcakes |
| granulated sugar | 2 cups | For Peanut Butter Cupcakes |
| baking soda | 1 teaspoon | For Peanut Butter Cupcakes |
| peanut butter | 1/2 cup | For Peanut Butter Cupcakes; do not use natural |
| water | 1 cup | For Peanut Butter Cupcakes |
| salted butter | 8 tablespoons | For Peanut Butter Cupcakes |
| canola oil | 1/2 cup | For Peanut Butter Cupcakes |
| vanilla extract | 1 teaspoon | For Peanut Butter Cupcakes |
| large eggs | 2 | For Peanut Butter Cupcakes; room temperature, slightly beaten |
| buttermilk | 1/2 cup | For Peanut Butter Cupcakes; room temperature |
| jelly | 1/2 cup | For Peanut Butter Cupcakes; your choice of flavor |
| salted butter | 1 cup | For Peanut Butter Buttercream Frosting; room temperature |
| creamy peanut butter | 1 cup | For Peanut Butter Buttercream Frosting; do not use natural |
| powdered sugar | 3 cups | For Peanut Butter Buttercream Frosting |
| vanilla extract | 1 teaspoon | For Peanut Butter Buttercream Frosting |
| milk | 2 tablespoons | For Peanut Butter Buttercream Frosting |
My Peanut Butter & Jelly Cupcake Adventure
Hello, my dear! Let’s bake some memory. This recipe turns your favorite sandwich into a cupcake. I first made these for my grandson’s birthday. He thought it was magic. I still laugh at that.
Gather your ingredients. Having everything ready makes baking so peaceful. Doesn’t that peanut butter smell amazing already? Now, let’s begin our fun.
Step 1: Heat your oven to 350 degrees. Line your muffin tin with pretty papers. In a big bowl, mix the flour, sugar, and baking soda. Just whisk it until it’s friendly.
Step 2: Now, let’s make the good, wet stuff. Boil the water and butter in a pan. Take it off the heat right away. Stir in the peanut butter and oil. Watch it melt together into a smooth, shiny pool.
Step 3: Let that mixture cool for a minute. Then add the eggs, vanilla, and buttermilk. Stir it gently. Now, pour this into your dry ingredients. Mix until it just comes together. The batter will be quite thin, and that’s perfect!
Step 4: Fill each cupcake liner about three-quarters full. Be a little messy. It’s okay. Bake them for 18 to 20 minutes. Your kitchen will smell like a dream. They are done when a toothpick poked in the middle comes out clean.
Step 5: Let them cool completely. This is the hard part! I always want to frost them too soon. (My hard-learned tip: if the cake is warm, the frosting will melt and slide right off!). Once cool, scoop a little well from the top of each. Fill it with a spoonful of your favorite jelly. Grape is my classic.
Step 6: Time for the fluffy cloud on top! Beat the butter and peanut butter until creamy. Add the powdered sugar slowly, so it doesn’t puff up in your face. Then mix in the vanilla and milk. Beat it until it’s smooth and dreamy. What’s your favorite jelly flavor for a PB&J? Share below!
Step 7: Pipe or spread that wonderful frosting onto each cooled cupcake. Add sprinkles for a party. Then, share them with someone you love. That’s the best step of all.
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the classic, play a little! Here are some fun ideas. They make these cupcakes new again.
Berry Blast: Use seedless raspberry jam inside. Top the frosting with fresh raspberries.
Banana Sandwich: Add sliced banana on top of the jelly before you frost. It tastes just like the sandwich.
Chocolate Drizzle: Melt some chocolate chips. Drizzle it over the frosted cupcakes for a fancy look.
Which one would you try first? Comment below!
Serving Them Up Sweetly
These cupcakes are a full celebration. For a party, place them on a big platter. Use different colored liners for a rainbow effect. They are wonderful with a scoop of vanilla ice milk on the side. The cold and creamy is so nice.
For drinks, a cold glass of milk is the perfect partner. It always has been. For the grown-ups, a sweet cream sherry is a lovely, old-fashioned match. It sips like a dessert itself.
Which would you choose tonight?
Keeping Your Cupcakes Happy
These cupcakes are best enjoyed fresh. But I know life gets busy. You can store them in a sealed container for two days. Keep them at room temperature. The frosting will stay nice and soft.
You can freeze unfrosted cupcakes for up to three months. Wrap each one tightly in plastic wrap. Thaw them overnight on the counter. Frost them the next day. I once froze a whole batch for my grandson’s surprise visit. It was a lifesaver!
I do not recommend freezing the frosted cupcakes. The texture changes. Batch cooking matters because it gives you more time for fun. You can bake now and decorate later. Have you ever tried storing cupcakes this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes cupcakes sink in the middle. This often means they are under-baked. Just bake them a minute or two longer. Use that toothpick test. I remember when my first batch sank. I was so disappointed!
Your frosting might look grainy. This happens if the butter is too cold. Make sure everything is room temperature. Beat it a little longer. This matters because smooth frosting feels special. It makes your treat look loved.
The jelly filling might leak. Do not overfill the little well you scoop out. A teaspoon is plenty. Fixing small issues builds your confidence. You learn that mistakes are just recipes in disguise. Which of these problems have you run into before?
Your Cupcake Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The one that says “1-to-1” works best.
Q: Can I make them ahead? A: You can bake the cupcakes a day early. Frost them the day you plan to serve.
Q: What jelly is best? A: Use your favorite! Grape is classic. I love strawberry or raspberry. *Fun fact: The first peanut butter and jelly sandwich recipe was published in 1901.*
Q: Can I halve the recipe? A: You can. Just divide all the ingredients in half. You will get about 12 cupcakes.
Q: Any optional tips? A: A tiny pinch of salt in the frosting makes the peanut butter flavor pop. Which tip will you try first?
Bake Some Joy and Share It
I hope you love baking these sweet treats. They are a hug in cupcake form. Sharing what you make is the best part. It spreads so much happiness.
I would be thrilled to see your creations. Show me your swirls of frosting and colorful sprinkles. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I cannot wait to see your kitchen magic.
Happy cooking!
—Anna Whitmore.
Peanut Butter and Jelly Cupcakes: Peanut Butter and Jelly Cupcake Recipe
Description
Transform the classic sandwich into a delicious dessert! These easy PB&J cupcakes are a nostalgic treat perfect for parties and kids.
Ingredients
For Peanut Butter Buttercream Frosting:
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together flour, sugar, and baking soda. Set aside.
- In a saucepan over medium heat, boil the water and butter to a slow boil and remove from heat. Stir in the peanut butter and the oil until melted and well blended.
- Add the eggs, vanilla and buttermilk until well blended.
- Add the wet ingredients to the dry ingredients until blended. Batter will be loose.
- Fill cupcake liners evenly about 3/4 full.
- Bake at 350 degrees for about 18-20 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool completely.
- Once cooled, scoop out a well into the top of each cupcake and fill with jelly of your choice. Fill the holes with the cake you removed pushing down gently.
- In the bowl of a stand mixer, beat the peanut butter and the butter until creamy and combined.
- Add powdered sugar, a little a time with stand mixer on low until well blended, scraping down the sides frequently. Add the vanilla.
- Continuing on low speed, add the milk and stir until well blended. Beat entire mixture for about 30 seconds to a minute to be sure everything is nice and smooth and combined.
- When cupcakes are completely cooled and filled with jelly, pipe frosting on using a piping bag with desired tip.
- Decorate with sprinkles, if desired.
Notes
- Nutrition Facts (per serving): Servings: 24 cupcakes, Calories: 430 kcal, Carbohydrates: 48g, Protein: 6g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 47mg, Sodium: 221mg, Potassium: 126mg, Fiber: 1g, Sugar: 37g, Vitamin A: 386 IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
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