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For peanut butter and jelly cupcakes, I love using simple, fresh ingredients. The main ingredients you need include all-purpose flour, baking powder, baking soda, salt, and unsalted butter. I also recommend creamy peanut butter and granulated sugar for sweetness. Don’t forget the eggs and vanilla extract; they add moisture and flavor. For the jelly filling, you can choose grape or strawberry jelly based on your taste.

Peanut Butter and Jelly Cupcakes

Indulge in the nostalgic flavors of peanut butter and jelly cupcakes with this delightful recipe! These irresistible treats blend creamy peanut butter and your choice of jelly for a fun twist on a classic favorite. Follow our step-by-step guide for easy baking and creative decorating tips that will impress everyone. Ready to spark some joy with your next baking adventure? Click through to explore the full recipe and make your own sweet memories!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup creamy peanut butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

½ cup grape or strawberry jelly (your choice)

Crushed peanuts for topping (optional)

Whipped cream (for serving, optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat together the softened butter, peanut butter, and sugar until the mixture is creamy and light.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry ingredients to the peanut butter mixture, alternating with the milk, and mix until just combined.

            Spoon a tablespoon of the cupcake batter into each cupcake liner to create a base layer.

              Add a teaspoon of jelly on top of the batter in each liner.

                Spoon the remaining batter over the jelly in each cupcake liner, covering the jelly completely.

                  Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

                      Once cooled, top the cupcakes with whipped cream (if using) and sprinkle crushed peanuts over the top for added crunch.

                        - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                          Presentation Tips: Serve the cupcakes on a decorative plate, each topped with a dollop of whipped cream and a few crushed peanuts for added texture. You can also drizzle extra jelly on top for a colorful finish.