PB&J Cupcakes – Childhood Favorite, All Grown Up!

Peanut butter and jelly. It’s the flavor combo that defined our childhoods. That iconic sandwich may have once ruled the lunchbox, but now it’s stepping into the spotlight in a whole new way—with these incredibly delicious PB&J Cupcakes. Soft vanilla cupcakes, filled with your favorite fruity jam, topped with rich and silky peanut butter frosting, and finished with a swirl of jelly drizzle. It’s nostalgic. It’s fun. And most importantly, it’s utterly irresistible.

These cupcakes are more than just a dessert—they’re a heartfelt throwback to simpler times, with a grown-up twist that elevates a childhood favorite into something worthy of birthdays, bake sales, or even just a Tuesday pick-me-up. If you’ve ever loved a peanut butter and jelly sandwich (and who hasn’t?), these cupcakes are going to steal your heart.

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Why You’ll Fall in Love With PB&J Cupcakes

These cupcakes might just be the most delightful mash-up of comfort food and indulgent dessert you’ve had in a while. There are a lot of reasons to love them, but here are my favorites:

• They’re a playful blend of sweet and salty, creamy and fluffy, with a burst of fruity goodness in every bite.
• The peanut butter frosting is smooth, slightly salty, and balances beautifully with the sweet jam filling.
• They’re easy to customize with different jams or nut butters, depending on your mood or pantry.
• You don’t need fancy ingredients or techniques to make something that looks and tastes this impressive.
• These cupcakes are conversation starters. Trust me—every time I’ve brought them to a gathering, they’ve been the first thing to disappear.

And that smell when they’re baking? Absolute heaven. It’s like fresh vanilla cake and warm nostalgia wafting through the kitchen.

What Do PB&J Cupcakes Taste Like?

These cupcakes are the ultimate comfort food in cake form. The vanilla cupcake base is light and tender, a perfect foundation for the sweet jam filling that sits like a little surprise inside. The frosting is rich and creamy with that classic roasted peanut flavor, and the swirl of jam on top adds both color and a final fruity punch. The result is balanced and flavorful—not too sweet, not too rich—just a delightful, nostalgic treat with a grown-up sensibility.

Benefits of These Cupcakes

Not only do they taste incredible, but they’re practical and versatile, too.

• You can make them ahead of time for parties or events.
• They’re freezer-friendly (unfrosted), so you can stash a few for future cravings.
• They’re customizable—use almond butter, cashew butter, or even Nutella for different flavor profiles.
• Kid-approved and adult-adored. You really can’t go wrong.
• They double as a fun baking project for little helpers in the kitchen.

Whether you’re making them for a birthday, bake sale, or just a cozy weekend at home, they’re guaranteed to bring smiles.

Ingredients for PB&J Cupcakes

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Filling:

• ½ cup strawberry or raspberry jam (or your favorite variety)

For the Peanut Butter Frosting:

• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• 1 ½ cups powdered sugar
• 1 to 2 tablespoons milk, as needed for consistency
• Pinch of salt

Optional for Garnish:

• Additional jam for drizzling or swirling on top

Tools You’ll Need

• Standard 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls (one medium, one large)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Paring knife or cupcake corer
• Spoon or piping bag (for filling and frosting)
• Small offset spatula (optional, for spreading)
• Squeeze bottle or plastic bag (for drizzling jam)

Ingredient Substitutions and Additions

These cupcakes are incredibly flexible. Here are a few ways to switch things up:

Jam Options:
You’re not limited to strawberry or raspberry jam. Try blackberry, blueberry, cherry, or even fig jam for a more grown-up twist.

Nut Butter Swaps:
Peanut butter isn’t the only option. Almond butter, sunflower seed butter (for nut-free), or cashew butter all work beautifully.

Frosting Variations:
Add a drizzle of honey to the frosting for extra depth. Or mix in a bit of cinnamon for warmth.

Cupcake Base Swaps:
Want to make things extra indulgent? Use a chocolate cupcake base instead of vanilla for a flavor reminiscent of peanut butter cups.

Toppings:
Top with chopped salted peanuts for crunch, or even a piece of freeze-dried fruit for a little sparkle.

How to Make PB&J Cupcakes

Step 1: Bake the Cupcakes

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

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

In a large bowl, beat the softened butter and sugar until light and fluffy. This will take about 2–3 minutes with an electric mixer on medium speed.

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

Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Step 2: Fill the Cupcakes

Once the cupcakes are completely cool, use a paring knife or cupcake corer to cut a small hole in the center of each.

Spoon about one teaspoon of jam into each cupcake center, then gently replace the removed piece of cake on top.

Step 3: Make the Frosting

In a large bowl, beat the softened butter and peanut butter until smooth and creamy.

Gradually add the powdered sugar and a pinch of salt, beating until fluffy.

Add milk one tablespoon at a time until the frosting is smooth and spreadable. If using a piping bag, aim for a consistency that holds its shape but isn’t stiff.

Frost the cupcakes with a spatula or pipe using your favorite tip.

Step 4: Add the Jelly Swirl

Warm a few tablespoons of jam in the microwave for 10–15 seconds to make it easier to drizzle.

Using a spoon, squeeze bottle, or small piping bag, drizzle the jam over the top of the frosting in a swirl pattern. You can also use a toothpick to gently swirl the jam into the frosting for a marble effect.

What to Serve with PB&J Cupcakes

While these cupcakes shine on their own, here are some serving ideas to round out your dessert table:

• Serve with a tall glass of cold milk for ultimate nostalgia.
• Pair with coffee or tea for an afternoon treat.
• Add a scoop of vanilla ice cream for an indulgent dessert.
• Garnish with fresh berries for color and flavor.
• Include them as part of a brunch spread alongside savory dishes.

Tips for Perfect PB&J Cupcakes

• Make sure all ingredients are at room temperature for the best texture.
• Don’t overfill the cupcake liners—2/3 full is perfect for a nice rise.
• Chill the jam slightly before filling the cupcakes to make it easier to handle.
• Use a star piping tip for bakery-style frosting swirls.
• For clean drizzle lines, transfer the jam into a squeeze bottle or use a sandwich bag with the tip cut off.

Storage Instructions

At room temperature: Store in an airtight container for up to 2 days.

In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving to soften the frosting.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap tightly in plastic wrap and freeze in a zip-top bag. Thaw and frost just before serving.

General Info About PB&J Flavors

Peanut butter and jelly is one of the most iconic food pairings in American culture. First popularized in the early 1900s, the sandwich rose to fame during World War II thanks to its convenience and shelf-stability. Today, that classic pairing has evolved into everything from milkshakes to pancakes—and now cupcakes. The sweet-tart jam complements the nutty richness of peanut butter, creating a combination that is both comforting and satisfying. Whether you’re eight or eighty, there’s something inherently joyful about PB&J.

Frequently Asked Questions

Can I make these ahead of time?
Yes. You can bake and fill the cupcakes a day ahead. Just store them in an airtight container and frost them the day you plan to serve.

Can I use crunchy peanut butter?
You can, but the texture will be more rustic. It’s a great option if you like a little crunch in your frosting.

What if I don’t have a cupcake corer?
A small paring knife works perfectly. Just cut a cone shape out of the top center of each cupcake.

Can I use store-bought frosting?
Sure, but homemade peanut butter frosting makes a huge difference in flavor. If using store-bought vanilla, you can stir in a few tablespoons of peanut butter to enhance it.

Are these nut-free?
No, but you can substitute sunflower seed butter for a nut-free version. Always check labels and be aware of allergies.

Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend in place of all-purpose flour and ensure your other ingredients are certified gluten-free.

Why You Should Try These PB&J Cupcakes Today

These cupcakes are the edible version of a hug from your childhood—with a grown-up twist that makes them perfect for any occasion. Whether you’re baking for your kids, for your coworkers, or just for yourself (no judgment), PB&J cupcakes deliver joy in every bite. They’re simple enough for beginners, impressive enough for parties, and versatile enough to make your own.

And if you’re on a dessert roll and want to try more comfort-food-inspired sweets, check out these irresistible recipes:

• Strawberry Crunch Cookies – crispy, creamy, and bursting with strawberry flavor
• Fudgy Dairy Milk Caramel Blondies – gooey, buttery bars with a rich caramel center
• Cinnamon Roll Mug Cake – the fastest way to enjoy a warm, cinnamon-spiced treat in under five minutes

Share Your PB&J Creations

Did you bake these cupcakes? I’d love to see how they turned out! Leave a review below and tag your photos on Pinterest with #mmmrecipesbakes. Let’s swap stories, tips, and maybe a few more childhood favorites turned into dessert!

Nutritional Information (Approx. Per Cupcake)

Calories: 310
Fat: 18g
Carbohydrates: 34g
Sugar: 24g
Protein: 4g

(Nutritional values are approximate and will vary based on specific ingredients and jam used.)

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