Peanut butter and Jelly Cupcakes- a light and fluffy peanut butter cupcake filled with grape jam, and topped with a peanut butter swiss meringue buttercream!
Go run an extra mile. Eat celery for lunch. Eat celery while running that extra mile. Whatever. Do it. Do it so you can stuff one of these cupcakes in your face ASAP.
Me (because I care)
How have I never made a peanut butter and jelly cupcake before? I can’t believe this cupcake has been missing from my life until this point.
Peanut butter and jelly sandwiches were like one of the few things my parents would let me attempt on my own as a child. I’m pretty sure I was covered in jam by the end, and had peanut butter in my hair, but still. When I made these I swear I became a five year old again. What is it about this flavor combination?
I know what you’re thinking- but Heather it has swiss meringue buttercream on top! Surely, you don’t expect me to make this cupcake right? Can’t I just make a peanut butter and jelly sandwich and call it a day. Yeah, you could. And then you could miss out on the most amazing experience for your mouth. This cupcake can be done. It’s totally doable. And OH EM GEEEEE totally worth it.
How To Make These Peanut Butter and Jelly Cupcakes
First let’s start with the cupcake. A peanut butter cupcake. I started with my go to vanilla cupcake recipe and added peanut butter to the batter. Just be sure not to use natural peanut butter because it may incorporate too much oil into the batter.
Once the cupcakes have cooled completely you want to remove the center of your cupcake. There are 4 easy ways to core your cupcake. I created this short video on 4 ways to core your cupcake. Give it a quick watch, I’ll wait.
For this cupcake, I cored them using my apple corer. I think it’s my favorite way to core out of all 4 ways. I then filled the cupcakes with a grape jam. Now you can use whatever jam you would like or even make your own if you are feeling super ambitious. I went with good old Smuckers. You can pipe the jam in, which is what I did. Or just use a spoon.
Now onto the frosting. A peanut butter swiss meringue buttercream. If you have never made swiss meringue buttercream, then you can give this step by step photo tutorial on how to make it here. I even got a video for you with that too. You’re welcome 😉
Be sure to sign up for my 5-day free e-course on learning how to master swiss meringue buttercream!
If you want to use my classic vanilla buttercream frosting, and add peanut butter to it. You can do that too. It would still be out of this world delicious.
I added peanut butter to the swiss meringue buttercream. Ok let me try and describe the awesomeness that is this frosting.
It’s like a cloud.
Of peanut butter.
A peanut butter cloud. That I want to live on. Forever .The end.
Just make it, and I know you will agree. Come join me on this cloud. You won’t regret it.
If you want more ways to get creative and flavor your buttercream then be sure to download my buttercream cheatsheet below!
Once you have piped this frosting on, it’s time to decorate. I kept it true to the PB&J and drizzled with more jam and a sprinkling of toasted peanuts for some crunch.
So time for the essential tools to get these cupcakes done. Listed below are affiliate links that will re-direct you to Amazon. If you make a purchase I will receive a small commission that costs you nothing extra. The products listed below are products that I own and love and would not recommend otherwise!
Wait until you take a bite of one of these….
I’d eat celery everyday for lunch if it meant I could finish it off with one of these.
And hey if you are craving more peanut butter and jelly cupcakes, check out these recipes as well.
To make these cupcakes you will need:
- Cupcake Pans (you want two!)
- Cooling Racks
- Piping/Pastry Bags
- Ateco Tip #847
- Stand Mixer
- Dry Measuring Cups and spoons
And don’t forget to get “13 Ways To Flavor Your Buttercream” Cheatsheet!
Until next time,
Happy Baking Everyone!
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1¼ cups buttermilk, at room temperature
- 2 tbsp. vanilla extract
- 1/2 cup peanut butter
- jam for filling
- 9 egg whites
- 1 1/2 cup granulated sugar
- 6 sticks butter, softened to room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups peanut butter
- chopped toasted peanuts, optional
- grape jam, optional
- 1. Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
- 2. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- 3.Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- 4.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- 5.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. When cooled, cut the center out of your cupcake and fill with jam (I used grape).
- 1. Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- 2.Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- 3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Add in the vanilla extract and peanut butter and stir to combine. Using a large open star piping tip, pipe the frosting on the cupcakes. Top with toasted peanuts, and a drizzle of jam.
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