Peanut Butter and Jelly Cupcakes!

Peanut Butter and Jelly Cupcakes from Hoping in God

This concept had been on my cupcake to- bake list for some time. However when I made them recently they were more of an accident! I was making cupcakes for Bryan’s dedication. I was planning on making Triple Chocolate Coconut but I knew I also wanted a vanilla option. I went through summery flavors. Lemon? Nope. Blueberry? Too complicated for now. Raspberry? Ooh jam in the middle? Yes please!

Peanut Butter and Jelly Cupcakes from Hoping in God

So now I have a raspberry filled yellow cupcake. But what to top it with? Almond buttercream? Nah. Vanilla? Too plain. Hmmm… Oh YES!! Peanut butter. Brilliant. This is literally how my thought process went.

Peanut Butter and Jelly Cupcakes from Hoping in God

I used my go to vanilla cupcakes, scooped out a hole after baking and filled with jam. Then I made a delicious, perfect peanut butter buttercream frosting. It was amazing!

Peanut Butter and Jelly Cupcakes from Hoping in God

These cupcakes were wonderful and got high marks from my friends and family. It’s a fun twist on an old fashioned classic. I know it’s not red, white and blue but what’s more American than pb&j?!?

Peanut Butter and Jelly Cupcakes from Hoping in God

Jelly Filled Yellow Cupcakes

from Cupcakes! From the Cake Mix Doctor

Makes 24 cupcakes

  • 1 package (18.25 oz) Yellow Cake Mix
  • 1 package (8 oz) regular or reduced fat cream cheese, at room temperature
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/2 c. vegetable oil
  • 4 large eggs
  • 1 T. vanilla extract
  • 1 small jar of seedless jam, your choice of flavor (I used raspberry!)


  1. Preheat oven to 350 degrees and put 24 paper liners in your cupcake pans and set aside.
  2. If cream cheese isn’t at room temperature, take it out of the wrapper, put it on a plate and pop it in the microwave for about 20 seconds at a time until its malleable.
  3. Beat cream cheese. When it’s mixed, blend in cake mix, sugar and water. Mix well. Add in eggs and vanilla. Beat well for a few minutes until ingredients are well blended.
  4. Use 1/4 c. measuring scoop, an ice cream scoop or large cookie scoop to scoop out your cake batter into your cupcake pans.
  5. Bake at 350 for about 24-27 minutes or until a toothpick comes out clean, the tops are golden brown and the tops spring back when your touch them lightly with your finger.
  6. Let cool for a minute or two in the pans then remove the cupcakes to wire cooling racks to cool completely before frosting.
  7. When cool, use a knife and cut out a circular hole in the center of the cupcake. Fill with about a tablespoon of jam. Plug the jam filled hole with the cupcake piece, cutting off the bottom if needed.

Peanut Butter and Jelly Cupcakes from Hoping in God

Peanut Butter Buttercream

from Java Cupcake


  • 1 c. unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter
  • 3 c. powdered sugar
  • 1/2 c. heavy cream
  • 1/4 – 1/2 t. salt


  1. In a large bowl, add butter and peanut butter. Cream on medium high for a few minutes. The color should lighten a few shades and get fluffy.
  2. Sift in the powdered sugar. Mix until combined.
  3. Pour in heavy cream and salt and beat until smooth. Continue beating for a few minutes more until the frosting is thoroughly combined and fluffy. Add more powdered sugar or heavy cream to get the consistency you want.
  4. Spread or pipe onto cooled cupcakes.

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , , , . Bookmark the permalink.

4 Responses to Peanut Butter and Jelly Cupcakes!

  1. LFFL says:

    Gorgeous looking pretty cupcakes.

  2. jen says:

    You need to get on American Baking Competition or whatever that show is called!

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