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Peanut Butter Jelly Cupcakes

Print Recipe
These soft and buttery peanut butter muffins are filled with homemade berry jam and topped with creamy peanut butter frosting. They are sweet and salty, made without eggs, and can also be made dairy-free.
Course Dessert

Ingredients

Peanut Butter Muffins:

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup creamy peanut butter
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup plant-based milk almond, soy, or oat
  • 1 tsp vanilla extract
  • 1 cup dairy-free yogurt soy or coconut

Berry Jam Filling:

  • 1½ cups mixed berries strawberries, raspberries, or blueberries
  • ½ cup granulated sugar
  • 1 tbsp lemon juice

Peanut Buttercream Frosting:

  • 1 cup dairy-free butter softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 2-4 tbsp plant-based milk
  • 1 tsp vanilla extract

Topping:

  • Additional peanut butter and berry jam for drizzling

Instructions

Prepare the Peanut Butter Muffins:

  • Preheat your oven to 350°F (175°C).
  • Line a jumbo muffin tin with paper liners.
  • In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the creamy peanut butter, vegetable oil, plant-based milk, vanilla extract, and dairy-free yogurt until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Berry Jam Filling:

  • In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
  • Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down, about 10-15 minutes.
  • Remove from heat and let cool completely.

Prepare the Peanut Buttercream Frosting:

  • In a large bowl, beat the dairy-free butter and creamy peanut butter until smooth and creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cupcakes:

  • Once the muffins are cool, use a small knife or cupcake corer to remove the centers of each muffin.
  • Fill the centers with the berry jam.
  • Seal the top of each cupcake with a generous dollop of peanut buttercream frosting.

Finish the Cupcakes:

  • Drizzle additional peanut butter and berry jam over the frosted cupcakes for decoration.

Serve:

  • Serve the cupcakes at room temperature.
  • Enjoy these sweet and salty Peanut Butter Jelly Cupcakes!

Notes

  • Peanut Butter: Use creamy peanut butter for the best texture and flavor.
  • Berry Jam: Use your favorite combination of berries for a unique flavor.
  • Serving: These cupcakes are best enjoyed at room temperature for the ultimate soft and creamy texture.
  • Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.