Peanut Butter And Jelly Cupcakes

Peanut Butter And Jelly Cupcakes are an amazing kid-friendly and fun dessert with tender, peanut butter cake topped off with jam frosting and peanuts.

This Dessert takes a classic Vanilla Cupcake Recipe and mixes peanut butter flavor into the batter. Then it’s all topped off with a jelly and Buttercream Frosting for the perfect twist on classic cupcakes.

Peanut Butter and Jelly Cupcake with bite taken out

This delicious cupcake recipe is inspired by classic peanut butter and jelly sandwiches.  When it comes to comforting and nostalgic recipes, peanut butter and jelly is one of my favorite flavor combos. The taste of salty peanut butter goodness and sweet jelly just takes you right back to your childhood.

To get that classic pb&j flavor, peanut butter is melted and then mixed into the cake batter. Then it’s baked into moist peanut butter cupcakes that you can easily top off with amazing jelly buttercream frosting. It’s a super fun dessert that’s sure to be a favorite with kids and adults alike!

Peanut Butter and Jelly Cupcakes collage of prep steps

Serve these up at a party, bring them to a bake sale, or enjoy them as an after-dinner treat with your family. PB & J sandwiches taste amazing served up with a cool glass of milk. If you want a dessert version of that meal, just serve the cupcakes up with chilled milk, or with a scoop of Vanilla Ice Cream over the top.



  • Cupcake ingredients: The base batter for this recipe is made with simple pantry ingredients just like regular vanilla cupcakes. Butter, sugar, eggs, milk, vanilla, flour, baking soda, and salt all come together easily into a smooth batter ready in just a few minutes.
  • Peanut butter: The ingredient that changes this recipe from regular vanilla cupcakes is mixing smooth peanut butter into the batter. You can use any of your favorite peanut butter brands, just don’t use natural peanut butter, which tends to be more grainy.
  • Jelly buttercream frosting: Simple buttercream frosting is one of the easiest dessert toppings you can make. All you need is butter and powdered sugar. Typically, you’d use heavy cream or milk for the liquid ingredient, and then add vanilla for flavor. However, in this version, you use lemon juice and fruit preserves. Depending on what flavor you want, use grape jelly, Strawberry Jam, or raspberry jam.
Peanut Butter and Jelly Cupcakes on cutting board


  • Prep time: Preheat the oven to 350 degrees, and line a 24 cup muffin tin with paper liners.
  • Peanut butter: Add peanut butter to a microwave-safe bowl, and cover it with a wet paper towel. Microwave in 30 second-increments, mixing in between until the peanut butter is runny. This will help it to easily blend with the rest of the batter.
  • Wet ingredients: Pour the melted peanut butter, butter, and granulated sugar into your stand mixer or a large mixing bowl using a handheld electric mixer. Combine at high speed until light and fluffy for about 1 minute. Then add the eggs and vanilla extract. Mix at medium speed until well combined. Turn the mixer speed to low, and pour in the milk and water as it goes. Continue mixing for a couple of minutes until smooth.
  • Dry ingredients: Sift the all-purpose flour, baking soda, and salt into the mixing bowl. Combine at the lowest speed until just combined.
  • Bake time: Scoop the batter into the cupcake liners. To divide the batter among muffin cups evenly, you can use a ¼ cup scoop. Put the dish in the oven for an 18-20 minute cooking time. Stick a toothpick in the center of a cupcake to test if they’re done. Take the pan from the oven, and let them cool completely before adding the frosting.
  • Jelly Buttercream: Clean your stand mixer or use another medium bowl with a handheld mixture. Add the room temperature butter and turn the mixer to low speed. Then start adding powdered sugar ½ cup at a time until fully combined. Raise the speed to medium-high and mix for another minute. Add the jelly and lemon juice and beat until fluffy. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Top them all off with crushed peanuts to serve.
Peanut Butter and Jelly Cupcakes on cutting board


  • Mini Peanut Butter Cupcakes: For adorable and bite-sized treats, you can make this recipe into mini peanut butter & jelly cupcakes. Keep in mind that the miniature cupcakes will bake through more quickly, so carefully watch the mini peanut butter cupcakes to make sure that they don’t burn.
  • Peanut Butter Frosting: You can swap the jelly and peanut butter in the recipe by making Peanut Butter Buttercream Frosting. Mix grape jam, or whatever other kind of jam you like into the vanilla cupcake batter, then top the jelly cupcakes off with creamy peanut butter frosting.
  • Cream cheese frosting: Another option is making Cream Cheese Frosting, and mixing the jelly into the recipe.
  • Mix-ins: You can add some extra flavor and texture to the moist peanut butter cupcakes with mix-ins like peanut butter chips, berries, or chopped nuts.



  • Serve: You can keep unfrosted cupcakes sealed at room temperature for up to 3 days. However, after frosting the cupcakes, you don’t want to leave them out for more than 2 hours.
  • Store: Seal cool cupcakes in an airtight container in the fridge for up to 1 week.
  • Freeze: You can seal and freeze unfrosted cupcakes for up to 3 months. If you’re stacking them in the airtight container, layer parchment paper between the layers of PB&J Cupcakes.
Peanut Butter and Jelly Cupcakes on cutting board

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Peanut Butter And Jelly Cupcakes

Peanut Butter And Jelly Cupcakes are an amazing kid-friendly and fun dessert with tender, peanut butter cake topped off with jam frosting and peanuts.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Peanut Butter Cupcakes:

  • 3/4 cup peanut butter , do not use natural
  • 1/2 cup unsalted butter , softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 3/4 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Jelly Buttercream Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1/4 cup strawberry preserves , or grape or raspberry
  • 2 tablespoons lemon juice
  • 1/2 cup peanuts , chopped (for garnish)


Peanut Butter Cupcakes:

  • Preheat oven to 350 degrees and line 24 muffin cups with muffin liners.
  • Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny.
  • To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
  • Add in the eggs and vanilla until well combined.
  • On the lowest speed setting, add in the milk and water until smooth.
  • Sift together flour, baking soda and salt.
  • On lowest speed setting, add in flour in batches until just combined.
  • Scoop into muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
  • Let cool while you make Strawberry (or grape) frosting.

Jelly Buttercream:

  • To your stand mixer on low-speed, cream the butter, then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
  • Add in the preserves and lemon juice and beat until light and fluffy for 1 minute.
  • Add frosting to a piping bag and frost your cooled cupcakes.
  • Garnish with chopped peanuts.


Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 114mg | Fiber: 1g | Sugar: 34g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Keyword: Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. To make them jelly cupcakes with peanut butter frosting, do I add the same amount of jelly that I would for peanut butter? (Meaning do I substitute the 3/4 cup peanut butter for 3/4 cup jelly in the batter?)