Kids (and kids at heart) are going to love these nostalgic cupcakes that take the flavors of peanut butter and jelly and transform them into a fun dessert. I like to use a cupcake corer to take out the centers to be filled with jelly, but you can also use a small paring knife if you prefer.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 35 min |
| Yield: | 12 cupcakes; 2 1/2 cups frosting |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk
- 1/4 cup grape jelly
- Purple sprinkles, for garnish
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 2 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
- Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
- Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the frosting.
- For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners’ sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
- To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 516 |
| Total Fat | 32 g |
| Saturated Fat | 16 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 6 g |
| Cholesterol | 93 mg |
| Sodium | 229 mg |
Reviews
Loved the recipe! I’m not a baker and it was fairly easy.
First, I replaced the grape flavor jelly for raspberry jam which gave it an awesome tartness. For me, the peanut butter frosting is amazing but overpowered the cupcake when piped on the cupcake (as per the instructions), perhaps a little less frosting would do the trick. Also, I made a big mistake which was that I poke the middle hole the whole way to the bottom, not knowing it would be too much jam, so halfway through would work perfect (this was not specified in the instructions). I fished my cupcakes with colored sugar crystals (red and green for Christmas) and left some without… Delicious!
First, I replaced the grape flavor jelly for raspberry jam which gave it an awesome tartness. For me, the peanut butter frosting is amazing but overpowered the cupcake when piped on the cupcake (as per the instructions), perhaps a little less frosting would do the trick. Also, I made a big mistake which was that I poke the middle hole the whole way to the bottom, not knowing it would be too much jam, so halfway through would work perfect (this was not specified in the instructions). I fished my cupcakes with colored sugar crystals (red and green for Christmas) and left some without… Delicious!
Inspired by the tv program, I made this. And the peanut butter frosting was out of this world. My man resisted the idea of peanut butter frosting for a long time. I make sure I bake stuff that he likes. So I never made it before, although I wanted to. He absolutely loved it! And I loved it! He is asking me to make this again. I did happen to use my favorite box mix for the cake to save myself a little time on the ingredient gathering portion of the project. But I made sure there was ample jelly in the middle for a perfect bite. And what a great cupcake! I highly recommend.
Where did you get the cup cake whole maker. I love it . I have never seen one before. And my family loved this recipe. Thank you for sharing and love your show. You make everything look so easy.
I didn’t make the cupcakes, but I used the frosting recipe to essentially make a Reese’s cake, and oh my goodness this is the best frosting I’ve ever eaten PERIOD. Not heavy, not overly sweet, very light and fluffy. 12/10 I WILL be making this for the rest of my life.
These were delicious! I cut the recipe in half and there were no issues
Ms B asked “what’s a cupcake without sprinkles”? It’s a diet.