Ok, I know I said that these were my favorite cupcakes, and they ARE practically perfect and amazingly delicious……however, I can’t keep my feelings a secret any longer. I’m sorry, Perfect Chocolate Cupcakes, I’ve met someone else. That’s right, these peanut butter and jelly cupcakes are my new favorite. There, I said it! Phew! I feel so much better now!

I’m sort of a peanut butter and jelly fiend…I love it. I eat it all the time and never get tired of it. I ate it as a kid. I ate it practically every single day in college and I eat it now. Last night, hubby went to the baseball game with some guys, so I was all alone for dinner and thinking to myself how much I love peanut butter and jelly (that’s right- I really do sit and think about things like that quite often), and decided right then and there to make these cupcakes. A star was born. I used Martha Stewart’s recipe for the cupcakes and filled the centers with plum jam (my favorite!), then topped it all off with a creamy, dreamy peanut butter frosting. I. Am. In. Love. So are my coworkers. I took these to work and came home with an empty box- they were a huge hit with everybody! Something about the combination of the peanut butter frosting with the tart, fruity jam….a total match made in heaven. Do yourself a huge favor and try these ASAP!!

Peanut Butter and Jelly Cupcakes
-adapted from Martha Stewart’s Cupcakes

1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
2/3 cup creamy peanut butter (believe it or not, I used reduced fat and you totally CAN’T tell a difference!)
3 large eggs
1/4 cup sour cream
1 cup chopped peanuts
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 cup jam (your favorite flavor- I use plum)
Peanut Butter Frosting (recipe below)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter, peanut butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix in the sour cream, vanilla, milk and peanuts. Add dry ingredients slowly. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days. Makes approx. 18 cupcakes.

Peanut Butter Frosting
-adapted from Martha Stewart Cupcakes

1 stick unsalted butter, at room temperature
1 cup creamy peanut butter
2 tablespoons cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract

Cream the butter, peanut butter and cream cheese together until smooth. Add in the powdered sugar. Stir in the vanilla. Use immediately or refrigerate until needed.

To assemble:
When cupcakes are cooled, using a small paring knife, cut out a small hole in the top of each cupcake; discard crumbs. Fill a piping bag fitted with a round tip (I used a Wilton #12) with the jam. Insert the tip into the center of the cupcake and squeeze the jam inside (you’ll want to apply a decent amount of pressure) until the hole is filled. Repeat until all the cupcakes are filled. Pipe or spread the peanut butter frosting on each cupcake (I used a star tip). Refrigerate until ready to serve.



  1. YUM! They look even better than they sound! 🙂 Beautiful pics, A!


    Comment by Jessica of My Baking Heart — September 16, 2010 @ 4:49 PM

  2. These sound absolutely fabulous! Peanut butter and jelly sandwiches were my favorite as a kis. I can’t want to make these.


    Comment by The Mess Pot — September 16, 2010 @ 4:53 PM

  3. I had these…. Delicious!


    Comment by Michael — September 16, 2010 @ 7:16 PM

  4. If you’re cheating on those amazing chocolate cupcakes then these must be good and worth trying. They are on my list and will be made very soon!


    Comment by Eliana — September 16, 2010 @ 9:42 PM

  5. I love peanut butter and jelly. I can only imagine that in cupcake form they’re a match made in heaven.


    Comment by Lisa — September 17, 2010 @ 1:39 AM

  6. I have to try this! 🙂

    have a nice time!


    Comment by Paula — September 17, 2010 @ 2:47 AM

  7. I have been seeing lots of PB and Jelly recipes lately and they all look so good, but these take the cake. I am going to have to make these soon.


    Comment by Carrie — September 17, 2010 @ 8:02 AM

  8. Oh my! These look and sound so good! Will be making these for sure.


    Comment by Heather@Gourmet Meals for Less — September 17, 2010 @ 8:09 PM

  9. Love these. My kids love PB&J and they get super excited when they get these for dessert. 😉


    Comment by Karly — September 20, 2010 @ 12:57 PM

  10. Sometimes cupcakes are too sweet for me but these look great.


    Comment by Clarice — September 21, 2010 @ 8:00 PM

  11. Oh. My. I’m officially in love with these. They’re not too sweet and the flavor of peanut butter really shines. Had some extra batter that I made into mini cupcakes (15-20 minutes at 350 degrees in my oven) which were fantastic without frosting or jam too. Friends and acquaintances urge me to try chocolate filling next – we’ll see what happens. 🙂


    Comment by Amy — October 9, 2010 @ 5:16 PM

  12. I tried making these tonight and failed miserably:(


    amy Reply:

    I’m sorry.


    Comment by Crystal — May 19, 2011 @ 9:21 PM

  13. I’ve made these before and LOVED them. As a matter of fact, so did everyone else and I have been asked to make more for my auntie 🙂


    Comment by Kelly — October 22, 2011 @ 5:32 PM

  14. This recipe is a Godsend! I’m fairly new to my job so I decided to try this recipe out for my coworkers. People were skeptical at first but after the first person ate it and raved about it, everyone grabbed one. They all said it was the best cupcake theyve ever had! We work the over night shift and there were 3 left over and I left it there for the daytime shift people… I came back to my overnight shift the next night with my work email inbox full of emails thanking me for the cupcakes. Apparently people were fighting each other for it and they ended up splitting the 3 cupcakes between 5 people!
    I used plum jam just like you. For the cupcake I used super chunky peanut butter instead of creamy with chopped peanuts. And i threw a handful of peanut butter chips by Reeses’. My only regret is that I didn’t make a bigger batch! I directed everyone that asked for the recipe to your blog 🙂


    amy Reply:

    I’m so happy to hear it! I’m telling you, these cupcakes are killer!! That reminds me that I need to make them again soon!! Thank you for letting me know and thank you for sharing my blog! 🙂


    Comment by Ashley — September 27, 2012 @ 8:09 AM

  15. These are SO delicious!! Such a great recipe! The tops of the cupcakes cracked while cooling, did this happen with anyone else or did I do something wrong? 🙂


    Comment by Allie — November 3, 2012 @ 12:21 PM

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