Peanut Butter & Jelly Cupcakes

Yesterday I got around to tackling cake recipe #3 of 12,  Peanut Butter & Jelly Cupcakes from My Baking Addiction. I used her picture below; my ziplock frosting bag wasn’t really the best tool for trying to evenly apply frosting while strategically leaving a hole for the jelly. It got done, but not my best work. Her cupcakes were much, much, MUCH prettier than mine were.


Peanut Butter and Jelly Cupcakes

Yield: approximately 24 cupcakes


For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

For the Filling:

Jelly or Jam in your favorite flavor(s)


For the Cake

Getting Ready:

Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.

1. In a large bowl, sift together the flour, baking powder and salt.

2. In a medium bowl, whisk together the milk and egg whites.

3. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.

4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.

5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. Fill the center of each cupcake with a dollop of jelly or jam in your favorite flavor.

For the Peanut Butter Buttercream

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam.

Her Notes:

– Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
– Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days.
– Cake recipe adapted from Dorie Greenspan

My Notes:

– This did not make 24 cupcakes: I used my regular cupcake scoop and I got 15, and that was with scraping every last pit of batter from the bowl, scoop & spatula.
– The cupcakes didn’t “bake up”: the texture was fine, but cake didn’t expand very much at all. The flavor was fine, but it threw me a bit. I’m used to a fluffier cupcake.
– I ended up with WAY too much frosting. If the cake recipe had made the 24, it probably would have been fine, but it didn’t, and I ended up throwing away a little over half my frosting. I hate throwing away perfectly good food, but my hips and thighs don’t need the extra frosting.
– The cupcakes were too small for me to use my corer on, so I piped the frosting into a doughnut shape and then filled the center of the well with strawberry jelly.

All that being said, this is by far the best cake recipe I have tried on this little baking journey. Andy went nuts (ha ha) for the frosting and proclaimed it to be the best peanut butter frosting recipe I’ve ever used. He said it tasted like Reese Pieces, which it really did. The cake was unexpected, but flavor-wise it was good and really paired well with the peanut butter & jelly flavors, which can be a hard balance to find. I will most definitely be making these again.


About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.