• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cupcakes » Peanut Butter and Jelly Cupcakes

    Peanut Butter and Jelly Cupcakes

    Published: September 18, 2016 · Modified: Oct 31, 2019 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Moist peanut butter cupcakes topped with silky dollops of Italian meringue buttercream infused with fresh raspberry reduction.

    A peanut butter cupcake with a raspberry jelly buttercream dollop
    3768 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe

    Here’s my somewhat more elegant take on an American classic. Growing up I was OBSESSED with PBJ sandwiches. Last week, I even made a few peanut butter chocolate cakes. It inspired me to try out this combo.

    The cake is super-moist with big peanut butter flavor coming through. That Italian meringue buttercream is light and has just the right amount of berry flavor.

    If you are not super familiar with making meringue-based buttercreams check out my How to Make Italian Buttercream Post. It has all the tips and tricks, along with a full how to video, to help you make the perfect buttercream every time. 

     A group of peanut butter and jelly cupcakes on a dark wooden board

    IF YOU LOVE THIS RECIPE TRY THESE OUT!

    Chocolate Peanut Butter Cake
     
    Strawberry Cupcakes
     
    Chocolate Raspberry Cupcakes
     
    Strawberry Cake

    Pro Tips for making these PBJ Cupcakes

    • If your buttercream is “soupy,” just pop it into the fridge for a couple of minutes, then beat it. It should thicken up. I find consistency problems arise mostly from the meringue being too warm when the butter is added. Chilling it will help improve the consistency. 
    • If you want to really pump up the flavors, you can make this into a filled cupcake to which you could add a peanut butter ganache or jam. 
    • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
    • Instead of a raspberry reduction you can use the juice from thawed raspberries, or even your favorite jam. 

    If you’ve tried these peanut butter and jelly cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A peanut butter and jelly cupcake with raspberries in the foreground
    Print
    5 from 7 votes

    Peanut Butter and Jelly Cupcakes

    Moist peanut butter cupcakes topped with silky dollops of Italian meringue buttercream infused with fresh raspberry reduction.
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 18 Cupcakes
    Calories 430kcal
    Author John Kanell

    Ingredients

    For the Cupcakes:

    • 1 2/3 cups all-purpose flour 200g
    • 1 cup sugar 200g
    • 1/4 tsp baking soda
    • 1 tsp baking powder
    • 1/2 cup salted butter 113g
    • 1/4 cup smooth peanut butter + 1 TBS
    • 3 egg whites
    • 3 tsp vanilla extract
    • 1/2 cup sour cream (120ml)
    • 1/2 cup milk (120ml)

    For the Italian Buttercream:

    • 4 egg whites
    • 1 1/2 cups sugar 300g
    • 1/3 cup water 80mL
    • 1 pinch salt
    • 2 cups unsalted butter room temperature, cut into 1-inch pieces 452g
    • 1 tsp vanilla extract 5mL, optional

    For the Raspberry Reduction:

    • 6 ounces raspberries
    • 2 TBS sugar
    • 2 tbs lemon juice
    • 1 TBS water

    Instructions

    For the Cupcakes:

    • Heat oven to 350F, 177C. Sift together the dry ingredients and give them a good whisk.
    • Cream the butter, peanut butter and sugar, then mix in the rest of the wet ingredients, eggs, milk, vanilla etc.
    • Slowly add the wet ingredients to the dry, mixing until just combined.
    • Fill cup liners about 2/3 the way up and place in middle rack of oven for about 20-25 minutes or until the centers are springy.

    For the Raspberry Reduction:

    • Place the ingredients in a small sauce pan on medium low heat.
    • Mash the berries with the back of a spoon or muddler and stir occasionally.
    • You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced by half.
    • Strain the reduction and set aside to cool.

    For the Italian Buttercream:

    • Beat the egg whites and 1/3 cup of sugar until soft peaks form.
    • In a medium saucepan add the remaining sugar and 1/3 cup water and place on low heat.
    •  Stir constantly until sugar melts and becomes clear.  Maintain a medium high heat until temperature reads 240F.
    •  Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.
    • Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency
    • Mix in the cooled berry reduction and pipe onto cupcakes (I used an 869 tip).

    Notes

     

    • If your buttercream is "soupy," just pop it into the fridge for a couple of minutes, then beat it. It should thicken up. I find consistency problems arise mostly from the meringue being too warm when the butter is added. Chilling it will help improve the consistency. 
    • If you want to really pump up the flavors, you can make this into a filled cupcake to which you could add a peanut butter ganache or jam. 
    • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
    • Instead of a raspberry reduction you can use the juice from thawed raspberries, or even your favorite jam. 

    Nutrition

    Serving: 1cupcake | Calories: 430kcal | Carbohydrates: 41g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 115mg | Potassium: 122mg | Fiber: 1g | Sugar: 31g | Vitamin A: 840IU | Vitamin C: 3.2mg | Calcium: 40mg | Iron: 0.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
     
    « Mini Bundt Cakes
    Chocolate Eclair Donuts »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • Overhead view of a plate with two slices of pound cake with berries and whipped cream.

      Pound Cake

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A strawberry cake on a cake stand with a slice cut and placed in front.

      Strawberry Cake

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    3768 shares