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

  • Peanut Butter and Jelly Apple Nachos
  • 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?

    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)

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    Peanut Butter and Jelly Stuffed Cupcake Recipe (2024)

    FAQs

    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? ›

    Make sure the filling isn't too thin and runny. 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 fill cupcakes with jam without a pastry bag? ›

    Using a paring knife

    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.

    How much should you fill up cupcakes? ›

    Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

    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

    Should I use milk instead of water for cupcakes? ›

    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.

    How do you keep cupcakes Fluffy? ›

    Use these 4 simple steps to ensure your cupcakes remain moist and fresh!
    1. Let cupcakes cool COMPLETELY. ...
    2. Store cooled cupcakes in a container with a tight-fitting lid. ...
    3. Store cupcakes on the counter at room temperature. ...
    4. Frost cupcakes within two days.
    Feb 9, 2016

    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.

    Can I fill cupcakes the night 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.

    How do you thicken cupcake filling? ›

    Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work. When your frosting is the right consistency, it'll be easy to spread or pipe.

    How do you put stuff inside cupcakes? ›

    You can fill your cupcakes with just about anything, from custard to jam to buttercream frosting. If you are using frosting, you can pipe it into the hole with a piping bag. If you are using a more fluid filling, such as custard or jam, or you can push it into the hole with a small teaspoon. Decorate the cupcake.

    What is the difference between pastry filling and jam? ›

    Cake and pastry fillings are thicker formulations and will bake more consistently. Unlike jams and jellies, these fillings will not run or “boil out” of cakes, cookies, or pastries when heated. They are thick enough to stand up to high temperatures, but thin enough to spread on dough or cakes right from the can.

    What cupcake fillings don t need refrigeration? ›

    Marshmallow cream makes a scrumptious filling too. And it doesn't need to be refrigerated, but make sure you store it properly. You could use a pastry bag to fill these cupcakes too, but if you would like you can use the cupcake corer with any of these fillings, just as you did with ice cream.

    What can I put in the middle of a cupcake? ›

    Different types of creams can be put inside cupcakes, such as, Homemade Whipped Cream, American Buttercream Frosting, Marshmallow Cream or Marshmallow Frosting, Mascarpone cream, sour cream, and cream cheese. Keep in mind that the last 3 will needed to be sweetened with powdered sugar and flavored with vanilla extract.

    Do you spray cupcake liners before filling? ›

    Do I need to grease the cupcake paper liner? Nope! The grease is for the cupcake batter to not stick to the pan, and the liners do the exact same thing, so you don't have to grease the paper liners as well.

    References

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