Peanut Butter and Jelly Cupcakes
Recipe type: Dessert
Makes: 12 cupcakes
Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting. These peanut butter and jelly cupcakes would be perfect for a summer potluck!
  • 1 batch Vanilla Cupcakes (recipe below), cooled
  • ¼-1/2 cup jelly or jam of choice (recipe for homemade Blackberry Chia Jam below), cooled
  • 1 batch Peanut Butter Buttercream (recipe below)
  1. Prepare jam and chill in refrigerator as directed below
  2. Bake cupcakes as directed below; allow to cool for one hour
  3. When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
  4. Fill whole of cupcake with a teaspoon jam and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
  5. Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes
  6. Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving
I recommend making the jam up to one week in advance and cupcakes one day prior to putting everything together and serving.
Recipe by Keep It Sweet Desserts at