Peanut Butter and Jelly Cupcakes

There’s something about peanut butter and jelly that will always feel like childhood to me. Growing up, it was the sandwich my parents would pack in my school lunchbox, and now it’s the flavor combo I reach for when I want a mix of comfort and nostalgia. These peanut butter and jelly cupcakes take that same classic pairing and dress it up just enough to feel special. The brown butter gives the cake a toasty, nutty depth, the jelly filling brings in fruity sweetness, and the peanut butter frosting makes every bite rich and creamy. They’re playful, familiar, and just a little indulgent.

Ingredients I Love Using

• Cake Flour – I reach for cake flour when I want that light, fluffy crumb. It makes such a difference in cupcakes. If you don’t have it, all-purpose flour will still do the trick.

• Peanut Butter – For baking, I always stick with the creamy processed kind (like Jif or Skippy). Natural peanut butters tend to separate and can make your batter greasy, especially in frosting.

• Strawberry Jelly – I went with strawberry because that’s what I grew up with, but grape or raspberry jelly works just as well. Sometimes I even mix two for a fun twist.

• Brown Butter – This is the flavor hero. Browning butter feels like a small extra step, but it adds that nutty aroma that makes the cupcakes taste gourmet. I usually make a batch the night before so I don’t feel rushed.

How to Make Them

1. Preheat the oven to 350°F and line a cupcake pan with 12 liners.

2. Whisk the flour, baking powder, and salt together.

3. Beat the cooled brown butter with peanut butter until smooth, then add the sugars until light and fluffy.

4. Mix in eggs and vanilla.

5. Alternate adding the dry ingredients and milk, stirring until just combined.

6. Divide into liners (about half full) and bake 18–22 minutes.

7. Once cooled, core the centers and spoon in a bit of strawberry jelly.

8. Frost with peanut butter buttercream, then garnish with jelly, crushed peanuts, or fresh strawberries.

One little note: don’t be tempted to overfill the liners. I once filled mine too much, and the cupcakes overflowed into each other like little muffin-top hats. Half full is the sweet spot.

Baking Tips from My Kitchen

• Room Temperature Ingredients – Butter, eggs, and milk blend so much better when they’re not cold. I usually set mine out while I preheat the oven and prep my pans.

• Measure Flour the Right Way – A kitchen scale makes baking almost foolproof, but if you’re using cups, spoon and level the flour instead of scooping straight from the bag.

• Check Your Oven – I learned the hard way that my oven runs 20 degrees hot. An oven thermometer costs a few dollars and saves so much frustration.

• Fresh Baking Powder – If it’s been sitting in your pantry for more than a year, test it in hot water. No bubbles means it’s time for a new container.

Frosting & Decorating Ideas

I love swirling the frosting with a big round tip—it makes bakery-style swirls with almost no effort. For these cupcakes, I topped them with a drizzle of jelly, a sprinkle of chopped peanuts, and sometimes half a strawberry for drama. If you want to make them look extra festive for a party, you can even tuck a mini peanut butter cookie on top.

Storage Notes

These cupcakes taste best the same day, but they’ll keep in the fridge for about three days. Just let them come back to room temperature before serving so the frosting softens. If you’re using fresh strawberries on top, wait to add those until right before serving so they don’t wilt.

Common Questions

Do I have to use brown butter?
No, regular unsalted butter will still give you delicious results. I just find brown butter makes the flavor richer and toastier.

Why not natural peanut butter?
Natural peanut butter tends to separate, which can make frosting gritty and cupcakes oily. Stick with creamy processed peanut butter for consistent results.

How far ahead can I make them?
You can bake the cupcakes the day before and store them unfrosted in an airtight container. Fill and frost the next day so they’re fresh and pretty.

My Extra Tips for Success

• Invest in a kitchen scale—it’s one of the most useful tools in my kitchen. It makes recipes more reliable and cuts down on dishes.

• Don’t be afraid to experiment with flavors. Raspberry jelly with a tiny drizzle of dark chocolate on top? Delicious.

• If you’re baking for kids, keep the frosting swirls a little smaller—trust me, they’ll still be thrilled.

Yield: 12

Peanut Butter and Jelly Cupcakes

Print

Peanut butter and jelly isn’t just for sandwiches anymore! These cupcakes take the classic flavor combo to the next level with a rich brown butter–peanut butter cupcake base, a sweet strawberry jam filling, and a swirl of fluffy peanut butter frosting. Finished with crushed peanuts and fresh strawberries, they’re as stunning as they are delicious. Perfect for parties, bake sales, or just when you’re craving a nostalgic treat!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Cupcakes:

• 1 ½ cups cake flour (or substitute all-purpose flour)
• 1 ½ tsp baking powder
• ¼ tsp kosher salt
• ½ cup unsalted brown butter, room temperature (see notes for browning tips)
• ½ cup creamy peanut butter (Jif or Skippy recommended)
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk

For the Peanut Butter Frosting:

• ½ cup unsalted brown butter, room temperature
• ½ cup creamy peanut butter
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 Tbsp heavy cream (as needed)

For Garnish:

• ½ cup strawberry jam
• ¼ cup roasted peanuts, crushed
• Fresh strawberries

Instructions

Make the Cupcakes

1. Preheat oven: Set to 350°F and line a 12-cup muffin tin with cupcake liners.
   
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
   
3. Cream butters: In a stand mixer fitted with the paddle attachment, beat the brown butter and peanut butter until smooth. Add both sugars and mix until light and fluffy.
   
4. Add eggs & vanilla: Beat in eggs one at a time, then add vanilla.
   
5. Combine wet & dry: Mix in half the flour mixture, then the milk, then the remaining flour. Stir until just combined (don’t overmix).
   
6. Bake: Divide batter evenly between liners (about ¼ cup each). Bake 18–22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
   
7. Fill with jam: Use a cupcake corer or small spoon to remove the center of each cupcake. Fill with 1–2 tsp strawberry jam.
   

Make the Frosting

1. In a large bowl or stand mixer, beat brown butter and peanut butter until smooth.
   
2. Add powdered sugar and mix on low until incorporated.
   
3. Beat in vanilla, then whip frosting on high speed for 4–5 minutes until light and fluffy. Add heavy cream if frosting is too thick.
   

Assemble & Garnish

1. Pipe frosting onto cooled, filled cupcakes.
   
2. Garnish with a drizzle of jam, crushed peanuts, and fresh strawberry halves.
   

Notes

• Brown butter: Melt butter in a saucepan over medium heat, stirring until golden specks form and it smells nutty. Immediately transfer to a bowl to cool. (You’ll lose ~1 Tbsp per ½ cup to evaporation—compensate if needed.)
  
• Peanut butter choice: Stick to processed brands like Jif or Skippy. Natural peanut butter with separated oil won’t work here.
  
• Storage: Keep cupcakes in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Add fresh strawberries just before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 668Total Fat 39gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 16gCholesterol 105mgSodium 355mgCarbohydrates 74gFiber 2gSugar 53gProtein 9g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

These peanut butter and jelly cupcakes are a little love letter to the lunchbox classic. They’re playful enough for a kids’ birthday party but grown-up enough to serve at a dinner gathering. Every bite reminds me of after-school snacks at the kitchen table, only now with a little more flair. If you give them a try, I’d love to know which jelly you choose—I still can’t decide if strawberry or grape wins for me.

Try other Cupcake recipes:

• Mini Vanilla Cupcakes
• Matcha Green Tea Cupcakes
• Margarita Cupcakes