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Peanut Butter Jelly Cupcakes


I was enjoying a pb&j for lunch the other day when I decided I wanted these for dessert.  I know, I’m crazy but by this craziness, I bring sweets for my sweets {and I’m corny too, didn’t you know}?  These are a hybrid peanut butter cupcake-brownie base injected with fresh jam, swirled with a creamy peanut butter buttercream.


Peanut Butter & Jelly Cupcakes
Prep time

Cook time

Total time


Serves: 1 Dozen

  • 1 c unbleached flour
  • 1 ts baking soda
  • ½ ts fine salt
  • 1 c sugar
  • 1 c peanut butter
  • ½ c canola oil
  • 2 room temperature eggs
  • Jam/jelly
  • 8 oz peanut butter
  • 8 oz softened unsalted butter
  • 1 tb heavy cream
  • 1½-2 c powdered sugar

  1. In the first bowl, sift together the flour, baking soda, and salt.
  2. In the second bowl, cream together the sugar and peanut butter.
  3. Stream in the oil and drop in one egg at a time.
  4. Bake in a lined cupcake tin at 350 for 17-19 minutes.
  5. Cool and fill with jam/jelly (using a pastry bag fitted with a small round tip, insert into the center of the cake and fill).
  6. In the third bowl, cream together the peanut butter and butter. Tip in the cream and blend for 2 minutes.
  7. Sprinkle in the sifted powdered sugar and blend well.
  8. Fill a pastry bag fitted with a tip of your choice. Swirl onto cooled cupcakes.

{Peanut Butter & Jelly Cookie Recipe}

There will be a new video everyday this weekend for all you beautiful people!!


Your Squishy Monster ^.~

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