PB & J Cupcakes

PB&J. Was there ever a more classic combination? My weird, picky childhood self was never fond of the flavor of jelly and I’ve yet to grow into it. However, these were a big hit with the mister and my coworkers! A fluffy, crumbly peanut butter cake gets a jelly filling, then topped with airy whipped peanut butter frosting and another dollop of jelly in the middle. Are you drooling yet? These bad boys are RICH so make sure you’ve got a tall, cold glass of milk to go with one of these treats. 😊


For the cupcakes:

  • 1¾ cups all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. (1½ sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2/3 cup creamy peanut butter
  • 3 large eggs
  • ½ cup sour cream or plain yogurt
  • 1 tsp. vanilla extract
  • ¼ cup buttermilk

For the filling and topping:

  • Grape and/or strawberry jam

For the frosting:

  • 2 sticks unsalted butter, at room temperature
  • 2/3 cup creamy peanut butter
  • 3 cups confectioners’ sugar, sifted
  • Pinch of coarse salt
  • 1½ tsp. vanilla extract
  • 2 tbsp. heavy cream


Begin by preheating the oven to 350 degrees Fahrenheit and lining cupcake pans with paper liners. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend. In the bowl of your stand  mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy. Blend in the peanut butter. Beat in the eggs one at a time, blending well after each addition, then add the sour cream or yogurt. With the mixer on low speed, mix in half of the dry ingredients, mixing just until incorporated. Mix in the buttermilk and then the remaining dry ingredients, mixing just until no dry streaks remain.  

 Divide the batter between the prepared liners filling each about 2/3 full. Bake 18-20 minutes, rotating the pans halfway through baking. Let cool in the pans a few minutes, then transfer to a wire rack to cool completely.  

While your cupcakes are cooling, prepare the frosting. In a clean stand mixer bowl, beat the butter and peanut butter on medium speed until smooth. Add the confectioners sugar and salt. Reduce speed and add vanilla  and heavy cream just until combined, then whip on high speed for 3-4 minutes.  

 To fill the cupcakes, use a cupcake corer or small paring knife to cut a small cone from each cupcake. Reserve a disc from each core to cover the filling. Fill each cupcake with a small glob of grape or strawberry jam (I found it easier to use a pastry bag with a small, round tip to fill mine, but do what suits you). Replace the cake discs over the filling.  

 Finally, let’s finish these beauties! Transfer frosting to a pastry bag with a large open top. Pipe a swirl of frosting on top of each cupcake. Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting (I used a small measuring teaspoon).  

 Fill the indentation with a small scoop of jam. Voila!  
Recipe from Annie’s Eats