PB&J Cupcakes (British Take on an American Classic)

There’s something irresistibly nostalgic about a peanut butter and jelly sandwich—especially if you grew up watching American TV shows and wondering what all the fuss was about. As a Brit, I was late to the PB&J party, but once I finally tried it, I understood the hype. These cupcakes capture that perfect balance of salty-sweet indulgence in every bite.

With a soft, peanut buttery sponge, a hidden centre of sweet jelly (or jam, as we say here), and a luscious peanut butter frosting, these PB&J cupcakes are my twist on the American classic. They’re fun, familiar, and always a hit at parties. Plus, they’re a great excuse to use that jar of peanut butter sitting in the cupboard. 

Recipe Ingredients:

This PB&J cupcake recipe uses simple pantry staples. The peanut butter and jelly combination is a timeless classic that works beautifully in these moist, tasty cupcakes. Here's what you'll need:

• Plain flour: This forms the base of our cupcakes.
• Baking powder: Helps the cupcakes rise properly.
• Salt: Enhances all the flavours and balances the sweetness.
• Smooth peanut butter: For both the cupcake batter and frosting, use a good quality brand for the best flavour.
• Unsalted butter: Adds richness and helps create a tender crumb.
• Caster sugar: Sweetens the cupcakes while keeping the texture light.
• Eggs: Binds everything together and adds structure.
• Milk: Helps you achieve the perfect cupcake texture.
• Raspberry or strawberry jelly/jam: For the surprise filling centre, choose your favourite!
• Icing sugar: Creates a smooth, sweet frosting when combined with the peanut butter and butter.

How To Make PB&J Cupcakes?

Making these delightful cupcakes is straightforward. The process involves making the cupcakes, creating a pocket for the filling, and finally topping with the rich peanut butter frosting.

Preheat the oven to 175°C (fan 160°C) / 350°F. Line a 12-hole muffin tin with paper cupcake cases. In a food processor, cream together the peanut butter, butter, and sugar until light and fluffy. This creates the base for our tender cupcakes.

Add in the eggs and the milk.

The mixture might look slightly curdled at this point, but don't worry, it'll come together when we add the flour!

Next, add in the flour, baking powder, and salt. Mix until just combined. Be careful not to overmix.

Divide the batter evenly between the cupcake cases, filling each about ⅔ full. Bake for 18–20 minutes or until a skewer inserted into the centre comes out clean. Let them cool completely on a wire rack.

Once cooled, use a small knife or cupcake corer to remove a bit from the centre of each cupcake, creating a well for the jelly. Fill each cavity with a teaspoon of jelly/jam, being careful not to overfill.

To make the frosting, add all the frosting ingredients to your food processor and mix until smooth and creamy. Pipe or spread the frosting on top of each cupcake, covering the jelly centre.

How To Make Ahead and Store Leftovers?

Make ahead:

• Unfrosted cupcakes can be made a day in advance and stored in an airtight container at room temperature.
• The peanut butter frosting can be made ahead and refrigerated for up to 3 days. Bring to room temperature and whip briefly before using.
• Filled but unfrosted cupcakes can be stored at room temperature for 1 day, covered well.

Storing leftovers:

• Once frosted, store the cupcakes in an airtight container at room temperature for 2-3 days.
• For longer storage, refrigerate for up to 5 days, but allow them to come to room temperature before serving for the best flavour and texture.
• To freeze: Wrap unfrosted cupcakes individually and freeze for up to 2 months. Thaw at room temperature before filling and frosting.

Serving Suggestions:

Serve with a glass of cold milk for the ultimate PB&J experience.

Add a drizzle of grape or strawberry syrup over the frosting before serving.

Pair with other nostalgic treats like chocolate chip cookies or brownies.

Add a scoop of vanilla ice cream alongside for a decadent dessert option.

Dust lightly with icing sugar just before serving for an elegant touch.

If you make this recipe for PB&J Cupcakes, I would greatly appreciate it if you could take a minute to leave a rating and a comment below.

📖 Recipe

PB&J Cupcakes

These PB&J cupcakes transform the classic sandwich into a delightful dessert that will have everyone reaching for seconds. The moist peanut butter cake with a surprise jelly centre and creamy peanut butter frosting creates the perfect balance of sweet and salty flavors.

Print Recipe Pin Recipe

Prep TimePrep Time 20 minutes minutes

Cook TimeCook Time 20 minutes minutes

ServingsServings 12 cupcakes

Ingredients  

For the Cupcakes:

• 125 g plain flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 120 g smooth peanut butter
• 60 g unsalted butter softened
• 150 g caster sugar
• 2 medium eggs
• 120 ml milk

For the Filling:

• Raspberry or strawberry jelly or jam

For the Frosting:

• 120 g smooth peanut butter
• 60 g unsalted butter softened
• 300 g icing sugar
• 1 –2 tablespoon milk as needed for texture

Instructions 

• Preheat the oven to 175°C (fan 160°C) / 350°F. Line a 12-hole muffin tin with paper cupcake cases.
• In a food processor, use the mix or pulse function for 60 seconds to mix together the peanut butter, butter, and sugar until light and fluffy.
• Add the eggs, one at a time, blitz for 60 seconds each time. Add the milk and give it a final blitz.
• Add the flour, baking powder, and salt to the food processor bowl and blitz for 30 seconds.
• Divide the batter evenly between the cupcake cases, filling each about ⅔ full.
• Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean. Let them cool completely on a wire rack.
• Once cooled, use a small knife or cupcake corer to remove a bit from the centre of each cupcake, creating a well for the jam (jelly)..
• Fill each cavity with a teaspoon of jelly/jam, being careful not to overfill.
• To make the frosting, mix the peanut butter and butter together until smooth and creamy. Gradually mix in the icing sugar and a splash of milk until you reach a creamy, spreadable consistency.
• Pipe or spread the frosting on top of each cupcake, covering the jelly centre.

Notes

• Don't overmix the batter—this can lead to dense, tough cupcakes.
• Use room temperature ingredients for the smoothest batter and best rise.
• For a neat filling, use a cupcake corer or the wide end of a piping tip to create even holes.
• If your frosting is too thick, add a little more milk. If it's too thin, add more icing sugar.
• Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.