These Peanut Butter and Jelly Cupcakes are a playful twist on a childhood classic, with a creamy peanut butter filling and luscious grape jelly buttercream frosting.

Peanut Butter & Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes are an absolute dream come true for anyone who loves that iconic flavor combination! Not gonna lie, I still love a classic peanut butter and jelly sandwich as a treat from time to time!

We started with moist vanilla cupcakes, kind of like a sweeter version of sandwich bread. After baking to fluffy perfection, the cupcakes are filled with creamy peanut butter and crowned with a vibrant grape jelly buttercream frosting for a sweet finish.

This perfect nostalgic treat brings together the best of both worlds in one irresistible bite, guaranteed to be a hit with both kids and adults alike! — Stacey

Ingredients

• 1 box of french vanilla cake mix
• 1/2 cup unsalted butter (softened)
• 1 cup whole milk
• 3 large eggs
• 1 cup creamy peanut butter (for the filling)

For the Grape Jelly Buttercream Frosting

• 1 cup of butter (2 sticks)
• 3 cups powdered sugar
• 1/4 cup grape jelly (seedless)
• 1-2 Tablespoons milk or heavy whipping cream

Kitchen Tools You May Find Helpful

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• Muffin pan
• Cupcake liners
• Mixing bowls
• Electric Mixer (or stand mixer)
• Piping Bag

Instructions

To Prep: Preheat oven to 350°F and line a muffin tin with cupcake liners.

1. In a large mixing bowl, combine the cake mix, butter, milk and eggs.
2. Scoop batter into the cupcake liners, filling each one no more than 3/4 of the way full.
3. Bake for 22 minutes. Remove from oven and allow to cool to room temperature before frosting.
4. Once the cupcakes have cooled, scoop out the middle of the cupcake, leaving the bottom of the cupcake intact. Fill with a scoop of your favorite peanut butter.

To Make The Frosting

1. Add butter to a large mixing bowl, or the bowl of a stand mixer. Begin to cream the butter.
2. Add the milk and grape jelly. Gradually add the powdered sugar one cup at a time, mixing until stiff peaks form.
3. If the frosting is too thick, add another Tablespoon of liquid. If the frosting is too runny, add another 1/4 cup of powdered sugar, until you have your desired consistency.
4. Scoop the frosting into a piping bag fitted with a star tip. Pipe frosting on top of the cooled and filled cupcakes.

Peanut Butter & Jelly Cupcake Recipe (Printable Recipe Card)

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