Baking with B: Peanut Butter and Jelly Cupcakes


My childhood home was within walking distance of my elementary school and because my parents ran their own business they were often around during the day and I was lucky enough to go home during the lunch hour and decompress before heading back to class for the afternoon. This lasted all the way through high school, so I consider myself pretty lucky to skipped the ritual of navigating the cafeteria and its famously terrible food throughout most of my grade school career.

Seeing all the kids going back to school made me a little nostalgic for ye olden days, so I decided to make these cupcakes reminiscent of everyone’s favorite childhood sandwich. (I realize this assertion dates me but give me a break here- when I was younger we had zero peanut butter allergies in our school and these would have totally been allowed.)

Peanut Butter and Jelly Cupcakes (makes 18)

1 3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
6 oz. (1 1/2 sticks) unsalted butter, softened
1 1/3 c. sugar
2/3 c. smooth peanut butter
3 large eggs
1/2 c. sour cream
1/2 tsp. pure vanilla extract
strawberry jam, for topping

Frosting (makes about 3 c.)

6 oz. cream cheese
1/3 c. icing sugar
1/2 tsp. salt
1 c. smooth peanut butter
1/2 tsp. pure vanilla extract
1/2 c. whipping cream

Preheat oven to 350F. Cream together butter and sugar in medium-sized bowl. Add peanut butter, eggs, sour cream, and vanilla (in that order, thank you very much) and mix well. In a separate bowl, sift together dry ingredients. Mix in with wet ingredients gradually until well-combined.

Grease muffin pan or line with liners and use a spoon or an ice cream scoop to fill each cup 3/4 full. Bake for 20 minutes or until tops spring back to the touch. Place on a rack on cool completely before icing.

B’s Tip: You can make the frosting ahead of time as it keeps for up to 2 days in the fridge. Just bring it to room temperature and mix until smooth to get it all spreadable again.

To make the frosting, cream icing sugar and cream cheese together in a medium-sized bowl. Add salt, and mix in gradually the peanut butter, then the vanilla. Whisk cream in a separate bowl until soft peaks form, then fold into peanut butter mixture. Frost cupcakes and decorate each with a dollop of jam in center. Decorated cupcakes will last in the fridge, covered, for up to 2 days.

B’s Tip: If you’re using a jam with a lot of whole berries in it, make sure to macerate any larger chunks of fruit before decorating. Trust me, it makes the whole dolloping experience way easier.


These cupcakes are surprisingly moist and cake-y and probably are just as great for you as the sandwiches were. So why not call a spade, a spade, and eat your PB and J in cupcake format? The consensus is that strawberry jelly is the way to go, but my personal favorite is raspberry. What’s your jam? (See what I did there?)

KBwB-BFlower-50Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

14 thoughts on “Baking with B: Peanut Butter and Jelly Cupcakes

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