If you’re a fan of the classic peanut butter and jelly combo, you’re going to fall head over heels for these cupcakes. The moist, dense cake perfectly cradles the sweet fruit filling, creating that nostalgic PB&J flavor in every bite. As you sink your teeth in, be prepared for the luscious jam to ooze out — messy, but oh-so-worth it. Topped with a smooth, sweet peanut butter frosting, these cupcakes are as fun to make as they are to eat. We used strawberry jam, but you can swap in your favorite flavor for a personalized twist.
YIELD
Servings vary
PREP TIME
20 Min
COOK TIME
20 Min
METHOD
Bake
Ingredients for Peanut Butter & Jam Cupcakes
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1 box yellow cake mix (I prefer Duncan Hines)
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3 large eggs
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3/4 cup (180 ml) buttermilk (or regular milk if you don’t have buttermilk)
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1 cup (260 g) creamy peanut butter
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3/4 cup (240 g) strawberry or raspberry jam, or any preferred flavor
Peanut Butter Frosting
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1 cup (225 g) butter, room temperature (2 sticks)
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1/2 cup (100 g) shortening (preferably high-ratio such as Sweetex)
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3/4 cup (200 g) creamy peanut butter
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1 lb (450 g) powdered sugar, sifted
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2 tsp (10 ml) pure vanilla extract
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4 Tbsp (60 ml) half-and-half or cream (for thinning)
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1 Tbsp (8 g) meringue powder (optional, but recommended)
Test Kitchen Tip:
We love adding mini peanut butter cookies as garnish, but a drizzle of extra jam on top makes for a delicious and eye-catching alternative.
How to Make Peanut Butter & Jam Cupcakes
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Preheat the oven to 350°F (175°C) and line two cupcake tins with paper liners. This recipe makes 24 cupcakes.
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In a mixing bowl, combine the cake mix, eggs, buttermilk, and peanut butter. Beat on low speed for 1 minute to blend, then on medium speed for 3 minutes. The batter will be thick.
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Fill each cupcake liner about 2/3 full. Using a 2-inch (5 cm) cookie scoop ensures uniform size.
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Bake for 20–22 minutes, until the tops are lightly golden and spring back when touched.
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Remove from the oven and let cool completely.
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Using a small knife, cut a circle about 1/2 inch (1.25 cm) wide and 3/4 inch (2 cm) deep from the center of each cupcake.
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Remove the cut-out cake piece. (A cupcake corer tool makes this step even easier.)
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Repeat for all cupcakes.
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Place jam into a disposable piping bag or a resealable plastic bag with the tip cut to about 1/4 inch (0.6 cm).
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Fill each cupcake cavity with jam until level with the top — avoid overfilling. Set cupcakes aside while making the frosting.
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In a mixing bowl, combine the butter, shortening, and peanut butter. Using a paddle attachment, blend until smooth and well combined.
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Add sifted powdered sugar and meringue powder (if using) and mix on low until incorporated. Add vanilla extract and half-and-half, one tablespoon at a time, until frosting is creamy and spreadable. (Four tablespoons is usually perfect, but you can add more if needed.) Beat on medium for 10 minutes until fluffy.
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Frost the cupcakes using a piping bag or a knife. Store in an airtight container in the refrigerator. Bring to room temperature for about 30 minutes before serving. Enjoy!
Conclusion:
These peanut butter and jam cupcakes are like a childhood favorite transformed into a bakery-worthy treat. The combination of moist cake, fruity filling, and rich peanut butter frosting makes them irresistible for both kids and adults. Whether you’re baking for a party, a bake sale, or just a weekend indulgence, these cupcakes will disappear fast — so make sure you set a few aside for yourself!
