Peanut Butter and Jelly Cupcakes

peanut butter jelly cupcakes
Photo: Con Poulos

Your go-to sandwich just became your new favorite cupcake.


  • 1 ¾ cups all-purpose flour

  • ¾ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 6 ounces (1 ½ sticks) unsalted butter, softened

  • 1 ⅓ cups sugar

  • cup natural, creamy peanut butter

  • 3 large eggs

  • ½ cup sour cream

  • ½ teaspoon pure vanilla extract

  • Peanut Butter Frosting

  • Strawberry jam, for topping


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Related Articles