Peanut Butter & Jelly Cupcakes


"Bubbles & Sprinkles" blogger Jenna Levy bakes her PB&J Cupcakes! For Jenna's blog, CLICK HERE.

It’s Peanut Butter-Jelly Time!


  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1 cup jelly, jam or conserve of your preference


  • 16 ounces confectioner’s sugar
  • 1/2 cup peanut butter of your preference
  • 1 tsp cinnamon
  • 1/4 cup honey
  • 1/4 cup heavy whipping cream

Pre-heat the oven to 350 and line tin or spray with PAM. Combine cupcake ingredients, sans jelly, and mix until smooth. Fill tin and bake for 20 min. While cupcakes bake, prepare frosting by combining confectioner’s sugar, cinnamon, and heavy whipping cream. Fold in peanut butter and honey, and mix lightly for a minute. The result will be a swirl of frosting, peanut butter and honey. Now that cupcakes have cooled, follow out the top and fill with a dollop of jelly, jam or conserve. I favor raspberry, with some seeds for texture. Top with frosting and enjoy!