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A cupcake cut in half to show the jam inside, topped with peanut butter icing Tried & Tested

Peanut butter and jelly cupcakes

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2.125 stars based on 8 ratings

Filled with raspberry jam and topped with a peanut butter icing these cupcakes are a real American style treat.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

For the icing

  • 4tbsp 4tbsp Raspberry jam
  • 100g 3½ oz Peanut butter (smooth)
  • 75g 2¾ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • Peanuts roasted or chocolate covered peanuts

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
  4. Classic mode Step 4

    Beat in the peanut butter, then fold in the flour until evenly mixed.

    Ingredients for this step

    • 125g 4½ oz Peanut butter (smooth)
  5. Classic mode Step 5

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  6. Classic mode Step 6

    When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon a little jam inside each one and push the cake back into the hole.

    Ingredients for this step

    • 4tbsp 4tbsp Raspberry jam
  7. Classic mode Step 7

    To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of boiling water if necessary. Spread on top of the cakes and top with a few peanuts or chocolate covered peanuts. These cakes will keep for 2 days in a sealed cake tin.

    Ingredients for this step

    • 100g 3½ oz Peanut butter (smooth)
    • 75g 2¾ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
    • Peanuts roasted or chocolate covered peanuts