Description

PB&J Cupcakes take everything you loved about the classic sandwich and turn it into a sweet, bakery-worthy treat. Each soft vanilla cupcake is filled with fruity jam, topped with rich peanut butter frosting, and finished with a jelly swirl that’s both beautiful and delicious. These cupcakes are nostalgic, playful, and perfect for parties, after-school treats, or a just-because baking day. A grown-up twist on a childhood favorite—ready to bake your batch?

Ingredients

Scale

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 flavor)

For the Peanut Butter Frosting:

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

Optional for Garnish:

Extra jam for swirling or drizzling on top

Instructions

Preheat and prep: Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
Make the cupcake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add dry ingredients in two parts, alternating with milk. Mix just until combined—don’t overmix!
Bake: Divide the batter evenly among liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before filling.
Fill with jam: Use a cupcake corer or paring knife to remove a small center from each cooled cupcake. Spoon in about 1 teaspoon of jam, then gently replace the tops.
Make the frosting: Beat butter and peanut butter together until creamy. Add powdered sugar and salt, then beat until fluffy. Add milk a little at a time until your frosting is smooth and spreadable.
Frost and swirl: Frost cupcakes with a piping bag or spatula. Warm a few tablespoons of jam and drizzle or swirl it over the top for that classic PB&J look!

Notes

Jam choices: Strawberry and raspberry are classic, but blueberry, blackberry, or even fig jam add a fun twist.
Nut-free option: Swap peanut butter for sunflower seed butter for an allergy-friendly version.
Make ahead: Bake and fill the cupcakes the day before, then frost fresh the next day for best texture.
Storage: Store in an airtight container at room temp for up to 2 days, or refrigerate for up to 5. Bring to room temp before serving.
Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Just thaw, fill, and frost when ready.