Deliciously Classic Peanut Butter & Jelly Cupcakes

Remember when you were a kid and all you wanted for lunch was peanut butter and jelly? And your mom tried to convince you to eat apple, too, or maybe some carrots or celery, but we all knew that was a losing battle? Nothing tastes better than a good old fashioned peanut butter and jelly sandwich.

No, that’s not true. They’re amazing, but when you’re craving pb&j it’s more for the nostalgia than anything. And that’s why these deliciously classic peanut butter & jelly cupcakes are so great. They’ll give you all that taste you remember, without the crusts. Enjoy!

Peanut Butter and Jelly Cupcakes

What You Need To Make Peanut Butter and Jelly Cupcakes:

For Cupcake Base:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter, softened
• 1/4 cup peanut butter
• 1-1/4 cups packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup milk

For Frosting:

• 1/2 cup strawberry or grape jelly (or your favorite)
• 1 egg white, unbeaten
• 2 tablespoons sugar

How To Make Peanut Butter and Jelly Cupcakes:

For Cupcakes:

Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.

In a medium bowl, mix flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, cream sugar, butter, peanut butter, and egg.

Next, add vanilla extract.

On a low speed, alternate blending in dry mixture and milk.

Fill each paper baking cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.

For Frosting:

Combine all ingredients and a dash of salt in top of double boiler.

Cook over boiling water, beating constantly until stiff peaks form.

Remove from the heat.

Beat until spreading consistency, about 2 minutes.

Pro Tip: Heat 1/4 cup of jelly until just warm and drizzle over the cupcakes before serving. It’ll taste great and add just a little bit more of that nostalgic feel. Enjoy!

Deliciously Classic Peanut Butter & Jelly Cupcakes

Nothing tastes better than a good old fashioned peanut butter and jelly sandwich. No, that's not true. They're amazing, but when you're craving pb&j it's more for the nostalgia than anything. And that's why these deliciously classic peanut butter & jelly cupcakes are so great. They'll give you all that taste you remember, without the crusts. Enjoy!

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Ingredients

For Cupcake Base:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter, softened
• 1/4 cup peanut butter
• 1-1/4 cups packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup milk

For Frosting:

• 1/2 cup strawberry or grape jelly (or your favorite)
• 1 egg white, unbeaten
• 2 tablespoons sugar

Instructions

For Cupcakes:

Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.

In a medium bowl, mix flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, cream sugar, butter, peanut butter, and egg.

Next, add vanilla extract.

On a low speed, alternate blending in dry mixture and milk.

Fill each paper baking cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.

For Frosting:

Combine all ingredients and a dash of salt in top of double boiler.

Cook over boiling water, beating constantly until stiff peaks form.

Remove from the heat.

Beat until spreading consistency, about 2 minutes.

Notes

Pro Tip: Heat 1/4 cup of jelly until just warm and drizzle over the cupcakes before serving. It'll taste great and add just a little bit more of that nostalgic feel. Enjoy!