Peanut Butter and Jelly Cupcakes
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.
- In a large mixing bowl, combine the cake mix, butter, milk and eggs.
- Scoop batter into the cupcake liners, filling each one no more than 3/4 of the way full.
- Bake for 22 minutes. Remove from oven and allow to cool to room temperature before frosting.
- 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
- Add butter to a large mixing bowl, or the bowl of a stand mixer. Begin to cream the butter.
- Add the milk and grape jelly. Gradually add the powdered sugar one cup at a time, mixing until stiff peaks form.
- 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.
- 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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Peanut Butter and Jelly Cupcakes

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 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
Instructions
- In a large mixing bowl, combine the cake mix, butter, milk and eggs.
- Scoop batter into the cupcake liners, filling each one no more than 3/4 of the way full.
- Bake for 22 minutes. Remove from oven and allow to cool to room temperature before frosting.
- 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.
- Add butter to a large mixing bowl, or the bowl of a stand mixer. Begin to cream the butter.
- Add the milk and grape jelly. Gradually add the powdered sugar one cup at a time, mixing until stiff peaks form.
- 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.
- Scoop the frosting into a piping bag fitted with a star tip. Pipe frosting on top of the cooled and filled cupcakes.
To Prep: Preheat oven to 350°F and line a muffin tin with cupcake liners.
To Make the Cupcakes:
To Make The Frosting:
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 287mgCarbohydrates: 36gFiber: 1gSugar: 25gProtein: 4g
Nutrition information is an estimate only.
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