Peanut Butter & Jelly Cupcakes

I’m not sure if it’s just me or if everyone is the same way, but food evokes a lot of memories for me. The way something tastes or the aroma of a familiar food can immediately transport me to a different place and time. Pancakes with crispy edges take me right back to my Grandma’s kitchen; peanut butter bars remind me of my elementary school cafeteria; and popsicles remind me of trips to the lake when I was just a kid. Some people have a photographic memory, I guess – so maybe a “foodographic” memory isn’t that strange at all?

Of course, I just made up a word to describe my condition, so I suppose that in itself is a little strange. Sigh.

One of my very potent “foodographic” memories stirs every time I eat a peanut butter and jelly sandwich. My Mom frequently packed my lunch for school when I was younger, and PB&J was almost always the main course. But, this wasn’t your typical PB&J. Mom, in her own twisted logic, buttered both sides of the bread before she added the peanut butter and jelly.

Do you know why?

She claims that the butter kept the bread from getting soggy from the jelly. You know, it was a kind of moisture barrier. (I happen to know now that she just likes butter. She and Paula Deen are one in the same.) But friends, let me tell you, it was delicious. So much so that I can’t eat a PB&J to this day without smearing butter all over it, and I’m taken back to my childhood every single time I take a bite. My husband still rolls his eyes at me when I make them. I think he’s judging me.

I’ve been meaning to turn my buttery PB&J obsession into a cupcake for some time now, and I think this one fits the bill perfectly. The cake is buttery, the frosting is creamy and full of peanut butter flavor, and the jelly filling brings it all together.

Give these a try soon! And come over and see me at Lemon Sugar - we’ll make up some words together. And there will definitely be butter.


Peanut Butter & Jelly Cupcakes
Yield: 24 standard cupcakes
Prep Time: 30 minutes ♦ Bake Time: 18 minutes ♦ Frost time: 15 minutes

Cupcake Recipe:
Click {here}for my favorite vanilla cupcake recipe. Prepare cupcakes, and cool on a wire rack.

Use the {cone method} to prepare each cupcake for filling. Spoon a teaspoon or so of jam into each cupcake, then replace the cone before frosting.

Filling and Garnish:
Approximately 3/4 to 1 cup of your favorite jam or jelly

Peanut Butter Frosting:
1 and 1/2 cups unsalted butter, room temperature
1 cup creamy peanut butter
2 pounds confectioners sugar
1 tablespoon vanilla extract
4 tablespoons whipping cream

In the bowl of a stand mixer using the paddle attachment, cream together butter and peanut butter until smooth. Add confectioners sugar and vanilla, and slowly beat together until the mixture starts to come together. Add whipping cream, and beat until smooth and fluffy, about 4 minutes.

Frost cupcakes. Use a spoon to create a small divot in the top of the frosted cupcake. Spoon a small amount of jelly into the divot.

Refrigerate for 30 minutes before serving.


Recipe inspired by Martha Stewart Cupcakes