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Peanut butter and jelly cupcakes WEB

Peanut butter and jelly cupcakes

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2.317 stars based on 69 ratings

What could be more American than the classic peanut butter and jelly combination? These cupcakes are a really tasty American style treat; vanilla sponge, topped with peanut butter buttercream and filled with jam and peanut butter in the centre.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1½tsp 1 .5tsp Baking powder
  • 40g 1½ oz Butter (unsalted)
  • 120ml 4⅛ fl oz Milk (whole)
  • 1 1 Egg(s) (free range)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the icing

  • 4tbsp 4tbsp Raspberry jam
  • 3tbsp 3tbsp Peanut butter (smooth)
  • 140g 5 oz Butter (unsalted) softened
  • 280g 10 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (325°F) Gas 3. Line a cupcake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter, sugar, flour and baking powder in a mixing bowl and beat with a wooden spoon or electric mixer. Add in half of the milk to the mixture and beat again.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
    • 1½tsp 1 .5tsp Baking powder
    • 120ml 4⅛ fl oz Milk (whole)
  3. Classic mode Step 3

    Separately beat together the egg, remaining milk and vanilla extract then add in with the mixture. Beat together until light and fluffy.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    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.

  5. Classic mode Step 5

    When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon or pipe in a small amount of jam and some peanut butter inside each one and push the cake back into the hole.

    Ingredients for this step

    • 4tbsp 4tbsp Raspberry jam
  6. Classic mode Step 6

    To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of milk if necessary. Pipe on top of the cakes and finish with a chocolate peanut flavoured sweet. These cakes will keep for 2 days in a sealed cake tin.

    Ingredients for this step

    • 3g ⅛ oz Peanut butter (smooth)
    • 140g 5 oz Butter (unsalted) softened
    • 280g 10 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar