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Peanut Butter and Jelly Cupcakes

Makes 14 cupcakes

For the Cupcakes


1 and ¾ Cups Cake Flour

¾ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Salt

½ Cup Unsalted Butter, at room temperature

1 Cup Granulated Sugar

3 Large Egg Whites, at room temperature

2 Teaspoons Pure Vanilla Extract

½ Cup Full-Fat Sour Cream

½ Cup Whole Milk

¼ Cup of Your Favorite Jelly


· Preheat the oven to 350 degrees.

· Line a 12-cup muffin pan with cupcake liners.

Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

· Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

· Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.

· Add the sugar and beat on high speed for 2 minutes, until creamed together.

· Scrape down the sides and bottom of the bowl with a rubber spatula as needed.

· Add the egg white and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream.

· Again scrape down the sides and bottom of the bowl with a rubber spatula as needed.

· With the mixer on low speed, add the dry ingredients until just incorporated.

· With the mixer still running on low, slowly pour in the milk until combined – do not overmix. You may need to whisk it all by hand to make sure there are not lumps at the bottom of the bowl.

· Spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides.

· Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.

· Let cupcakes cool for approximately 10 minutes, then remove them and put on a wire rack so they can cool completely.

· Using a sharp serrated knife, cut a circle/hole into the center of each cupcake to create a little pocket about ¾-inch deep.

· Place about 1 teaspoon of jelly inside and then top with the piece of cupcake you removed.

For the Peanut Butter Frosting


5 Tablespoons Unsalted Butter, at room temperature

1 Cup Creamy Peanut Butter

1 Cup Confectioners’ Sugar

1/3 Cup Heavy Cream

1 Teaspoon Pure Vanilla Extract

¼ Teaspoon Salt

Optional: Crushed Peanuts for Topping


· Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy.

· Add the peanut butter and beat on medium-high speed until the two are combined.

· Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.

· Frost the cupcakes with a spoon or piping bag and tip.

· Optional: Sprinkle crushed peanuts on top of frosting.

Download the full recipe here

Peanut Butter and Jelly Cupcakes
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