Description
A soft, tender cupcake filled with gooey jelly and topped with rich peanut butter frosting—this is the ultimate nostalgic treat that tastes just like childhood recess! Whether you’re looking for easy dessert ideas, a quick bake sale hit, or a fun weekend project, this recipe hits every sweet spot. Perfect for anyone craving a PB&J twist in cupcake form, it’s a healthy snack upgrade and one of the best breakfast ideas or dinner desserts you’ll ever bake. Think soft cake, creamy frosting, and a juicy cherry—pure joy in every bite.
Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/3 cup grape jelly (or your preferred preserve)
1/2 cup peanut butter
1 1/2 cups powdered sugar
2–3 tablespoons heavy cream (or milk)
12 maraschino cherries
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
4. Beat in the eggs one at a time, then mix in vanilla extract.
5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined.
6. Spoon a tablespoon of batter into each liner, add a teaspoon of jelly in the center, then top with more batter until 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick near the edge comes out clean. Cool completely.
8. For the frosting, beat peanut butter and powdered sugar until combined. Add cream gradually until smooth and fluffy.
9. Pipe frosting onto cooled cupcakes and top each with a maraschino cherry.
Notes
Make sure your butter and eggs are room temperature for smooth mixing.
Don’t overfill the cupcake liners—2/3 full is ideal.
Let cupcakes cool fully before frosting or the swirl won’t hold.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: easy dessert, peanut butter cupcake, jelly filled cupcake, cupcake ideas, healthy snack, easy recipe, nostalgic treat, PB&J dessert, bake sale, lunchbox treat