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    Home » Recipes » Cupcakes

    Peanut Butter Cupcakes with Strawberry Frosting

    Published: Sep 15, 2021 · Modified: Oct 4, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Close up of a cupcake, with text: Peanut Butter and Jelly Cupcakes.

    This Peanut Butter Cupcakes with Strawberry Jelly Frosting recipe combines the classic flavors of peanut butter and jelly sandwich in cupcake form! Cupcake batter is mixed with peanut butter and is topped with a homemade strawberry frosting for the perfect afternoon treat.

    Table with cupcakes.
    A moist peanut butter cupcake, with sweet strawberry jelly frosting.

    There’s nothing quite like a comforting peanut butter and jelly sandwich. This flavor has been a childhood favorite for years and years. Who wouldn’t like the smooth and creamy taste of peanut butter mixed with sweet jelly?

    This recipe combines those two classic flavors in cupcake form!

    The recipe starts with a cupcake batter that is made with simple ingredients that also contain smooth peanut butter.

    They are then topped with a homemade strawberry frosting made with sugar, butter, and a touch of strawberry jelly or jam.

    You can change up the flavors of the jelly or make them with almond or cashew butter for anyone that is allergic to peanuts!

    If you're looking for more ways to use peanut butter, then be sure to try my Peanut Butter Rice Krispie Squares or Vegan Peanut Stew.

    This recipe was originally posted on May 4, 2016, and republished with new text and photos on September 15, 2021.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step By Step Tutorial
    • Ingredients 
    • Step By Step Tutorial
    • Tips
    • Serving Suggestions
    • Variations
    • Storage
    • More Cupcake Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    It combines the classic flavors of a peanut butter and jelly sandwich.

    They make a great after-school treat for kids.

    If you’re allergic to peanuts, you can swap out the peanut butter with almond or cashew butter. Or try Walnut Butter.

    Use any flavor of fruit jelly or jam you enjoy!

    Ingredients

    For the cupcakes:

    • Smooth Peanut Butter - Gives the cupcakes a dense and moist texture with a peanut butter flavor.
    • Unsalted Butter - Helps make the batter dense and buttery.
    • Caster Sugar - Sweetens the cupcake batter.
    • Eggs - Helps to bind and set the cupcakes when baking.
    • Vanilla Extract - Infuses the cupcakes with a light vanilla flavor.
    • Milk - Thins out the batter while keeping it nice and creamy.
    • All-Purpose Flour (plain flour) - The dry base for the muffins helps everything form and bake properly.
    • Baking Powder - Gives the cupcakes a slight fluffy rise.
    • Salt - Enhances the flavor and helps the baking powder activate.

    For the Strawberry Jelly Frosting:

    • Strawberry Jelly - Gives the frosting its strawberry flavor and pink color. If you only have jam, you can press it through a sieve so there are no chunks.
    • Butter - Adds a dense buttery texture to the frosting.
    • Powdered Sugar - Gives the frosting additional sweet flavor.
    • Red Food Coloring - Although optional, red food coloring adds a bright pop of red color to the frosting.

    Step By Step Tutorial

    Wondering how to make this peanut butter cupcakes recipe?

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Prepare for baking: Preheat the oven to 350F (180C). Grease a muffin pan with cooking spray or line it with muffin liners. Set aside.

    Ingredients 

    For the cupcakes: 

    • Smooth Peanut Butter - Gives the cupcakes a dense and moist texture with a peanut butter flavor. 
    • Unsalted Butter - Helps make the batter dense and buttery. 
    • Caster Sugar - Sweetens the cupcake batter. 
    • Eggs - Helps to bind and set the cupcakes when baking. 
    • Vanilla Extract - Infuses the cupcakes with a light vanilla flavor. 
    • Milk - Thins out the batter while keeping it nice and creamy. 
    • All-Purpose Flour - The dry base for the muffins helps everything form and bake properly. 
    • Baking Powder - Gives the cupcakes a slight fluffy rise. 
    • Salt - Enhances the flavor and helps the baking powder activate. 

    Strawberry Jelly Frosting: 

    • Strawberry Jelly - Gives the frosting its strawberry flavor and pink color. 
    • Unsalted Butter - Adds a dense buttery texture to the frosting. 
    • Powdered Sugar - Gives the frosting additional sweet flavor. 
    • Red Food Coloring -  Although optional, red food coloring adds a bright pop of red color to the frosting. 

    Step By Step Tutorial

    Prepare for baking: Preheat the oven to 350F (180C). Grease a muffin pan with cooking spray or line it with muffin liners. Set aside. 

    Mixing the batter.

    Make the cupcake batter: In a large mixing bowl, beat butter, peanut butter and sugar together until light and fluffy. Beat in the eggs one at a time.

    Adding milk and flour to the batter.

    Beat in the vanilla and milk until everything is smooth. Sift in the flour, and gently combine.

    Mixing batter and adding to cupcake pan.

    Prepare and bake the cupcakes: Evenly distribute the peanut butter cupcake batter into the muffin tins and fill each until ¾ full. Bake for 15 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes in the muffin tin before transferring to a cooling rack to cool completely.

    Making strawberry jelly frosting.

    Prepare the strawberry frosting: Beat the butter, sugar, and strawberry jelly with an electric whisk or stand mixer until smooth. If it’s not pink enough, mix in a few drops of red food coloring. Keep in the fridge until ready to frost the cupcakes.

    Frost the cupcakes: Add strawberry frosting to a piping bag or plastic bag with the tip cut off and evenly distribute the icing on the cupcakes. You can also do this by hand using a butter knife or spoon.

    Tips

    You can use strawberry jam or preserves instead of jelly. If using jam or preserves, press the strawberry jam through a fine-mesh sieve to remove any large pieces, collecting the thinner jam in a small bowl. You should have 1 tablespoon of jam in the bowl to use for the frosting.

    For more strawberry flavor in the frosting, add a small teaspoonful of strawberry jelly to the cooled cupcakes, then swirl the frosting on top.

    The strawberry jelly may or may not produce a color that is a deep pink. You can use red food dye or food coloring to give it a stronger pink color if desired.

    When filling the muffin cups, make sure they are filled ⅔ full as any more can cause the muffins to spill over when baking.

    Do not overmix the muffin batter as it can decrease the air in the mixture giving the cupcakes a flat texture.

    Cupcake with a bite out.

    Serving Suggestions

    Add a drizzle of Strawberry Syrup to the cupcakes for color and more strawberry flavor.

    They make a great after-school snack along with some Mini Apple Pizzas, cut vegetables, and Carrot Hummus.

    Bring them to a party along with some Vegan Vanilla Cupcakes or Easy Chocolate Cupcakes.

    Variations

    Allergic to peanuts? Try using almond butter or cashew butter to replace the peanut butter.

    Any jelly or jam can be used for the frosting including grape jelly, blueberry jelly, peach, and apricot jelly. You could even try carrot jam!

    Add a touch of cinnamon to the muffin batter for a warming flavor twist.

    For a bit of texture and crunch, try using chunky peanut butter.

    Make the frosting with a bit of Nutella for a strawberry chocolate hazelnut flavor.

    Storage

    Storing: To store any leftover cupcakes, add them to an airtight container and set them on the countertop for 3-4 days.

    Freezing: If you’d like to freeze these cupcakes, place them on a parchment-lined baking sheet and freeze overnight until solid. Place them upright in an airtight container and freeze for up to 3 months. Let them thaw in the fridge overnight before serving.

    More Cupcake Recipes

    I hope you love this peanut butter cupcake recipe as much as we do! Be sure to check out some more cupcake recipes.

    • Gingerbread Pumpkin Cupcakes
    • Carrot Cupcakes with Orange Icing
    • Easy Vegan Chocolate Cupcakes
    • Mint Cucumber Cupcakes with Rose Frosting
    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

     

    📖 Recipe

    Table with cupcakes.

    Peanut Butter Cupcakes with Strawberry Jelly Icing

    Kate Hackworthy | Veggie Desserts
    These Peanut Butter and Jelly Cupcakes combine the classic flavors of a PB&J sandwich in cupcake form!
    4.98 from 35 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 376 kcal

    Equipment

    • mixing bowl
    • seive
    • 12-hole muffin pan

    Ingredients
     

    • ⅔ cup (150g) smooth peanut butter
    • ½ cup (115g) unsalted butter at room temperature
    • ⅔ cup (125g) caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¼ cup (50ml) milk
    • 1 ¼ cups (125g) all-purpose flour (plain flour)
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt

    For the strawberry jelly icing

    • 2 tablespoons strawberry jelly (of jam, seived)
    • ⅓ cup (75g) butter, softened
    • 1 ½ cups (200g) powdered icing sugar

    To decorate

    • Fresh strawberries

    Instructions
     

    • Preheat oven to 350°F/180°C. Grease or line a muffin pan.
    • Beat the peanut butter, butter and sugar together with an electric whisk or stand mixer for a few minutes until light and fluffy.
    • Beat in the eggs, one at a time, beating well after each one, then beat in the vanilla and the milk.
    • Sift in the flour, baking powder and salt and gently combine.
    • Spoon the batter into the muffin cases, ¾ full. Bake for 20 minutes or until risen and an inserted toothpick comes out clean.
    • Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool completely before frosting.

    For the strawberry jelly icing

    • Tip: If using jam, press the strawberry jam through a fine mesh sieve to remove any large pieces, collecting the thinner jam in a small bowl. You should have 1 tablespoon of jam in the bowl to use.
    • Beat the butter, sugar and strawberry jelly with an electric whisk or stand mixer until smooth. Keep in the fridge until ready to frost the cupcakes. If it’s not very pink, you can beat in a few drops of red food coloring.

    Notes

    • You can use strawberry jam or preserves instead of jelly.
    • If using jam or preserves, press the strawberry jam through a fine-mesh sieve to remove any large pieces, collecting the thinner jam in a small bowl. You should have 1 tablespoon of jam in the bowl to use for the frosting.
    • For more strawberry flavor in the frosting, add a small teaspoonful of strawberry jelly to the cooled cupcakes, then swirl the frosting on top.
    • The strawberry jelly may or may not produce a color that is a deep pink. You can use red food dye or food coloring to give it a stronger pink color if desired.
    • When filling the muffin tins, make sure they are filled ⅔ full as any more can cause the muffins to spill over when baking.
    • Do not overmix the muffin batter as it can decrease the air in the mixture giving the cupcakes a flat texture.

    Nutrition

    Calories: 376kcalCarbohydrates: 43gProtein: 6gFat: 21gSaturated Fat: 10gCholesterol: 62mgSodium: 241mgPotassium: 174mgFiber: 1gSugar: 31gVitamin A: 440IUVitamin C: 1mgCalcium: 43mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Cupcake Recipes

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    • Easy Baked Churro Donuts
    • Sweet Spinach Muffins with Chocolate Chips
    • Vegan Vanilla Cupcakes
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    Reader Interactions

    Comments

    1. Michele

      October 08, 2021 at 12:11 pm

      5 stars
      Peanut butter and jelly in a cupcake! This is my husband's new favorite dessert. He is a peanut butter fanatic! Thanks for sharing this delicious recipe.

      Reply
    2. Liz

      September 15, 2021 at 2:26 pm

      5 stars
      Love the sweet and salty combo of the peanut butter and strawberry! such a fun combination!

      Reply
    3. Dannii

      September 15, 2021 at 1:41 pm

      5 stars
      I never would have thought to put peanut butter and strawberry together, but these cupcakes look amazing. I can't wait to try them.

      Reply
    4. Gina

      August 11, 2021 at 12:48 pm

      5 stars
      The flavor of these was so nostalgic! Love pb&j and these cupcakes took me right back to being a kid. So fun, moist and tasty!

      Reply
    5. Maria

      August 10, 2021 at 5:36 am

      5 stars
      This was so good! The kids loved it. I used peanut-free WOWButter so the kdis could take them to school.

      Reply
    6. Wajeeha Nadeem

      July 20, 2021 at 1:11 pm

      5 stars
      I love how pretty and delicious these cupcakes are. I made them with my kids over the weekend with grape jelly and they were a hit!

      Reply
    7. Lucy

      June 25, 2021 at 6:31 am

      5 stars
      I love the combination of peanut butter and jam in these cupcakes, and my kids love them too! Thanks for the recipe, will be making them again and again soon.

      Reply
    8. kellie

      July 29, 2020 at 8:50 pm

      5 stars
      As an American I can officially say these are awesome. Lovely recipe. The perky strawberry jam seals the deal. 🙂

      Reply
    9. Chris

      March 01, 2020 at 1:08 pm

      5 stars
      Perfect combination right there. My daughter and I whipped them up at the weekend for a party. Added a dollop of strawberry jelly under the frosting. Yum!

      Reply
    10. Christine

      October 10, 2019 at 9:13 pm

      5 stars
      The kids loved them!

      Reply
    11. Swayam

      September 04, 2019 at 9:11 pm

      5 stars
      Peanut butter n strawberry! Wow so delicious. My daughter loved them!

      Reply
    12. charlotte

      May 25, 2019 at 8:42 pm

      5 stars
      I do love peanut butter in baking, well in anything really. These cupcakes were really nice and moist. I didn't add the strawberry frosting, but I'm sure it would be good next time.

      Reply
    13. Charlotte

      May 18, 2019 at 10:35 pm

      4 stars
      So delicious! And quick and easy
      But mine were already cooked when I checked on them after 15 mins.
      I used coconut sugar, 100% natural PB and swapped out half the butter for quarter weight of natural yogurt. Also put a drop of pink gel food colouring in the icing
      Light and delicious, whole family liked them, even my daughter who doesn’t like peanut butter!

      Reply
    14. Marsha

      February 09, 2019 at 12:04 pm

      5 stars
      These cupcakes were absolutely delicious! I love peanut butter in baked goods!

      Reply
    15. Sam

      February 04, 2019 at 7:42 pm

      5 stars
      Yum! These cupcakes were so pretty and delicious! Thanks for sharing

      Reply
    16. Sarah

      August 05, 2018 at 10:09 pm

      5 stars
      I do love peanut butter and jam together - what a treat in a cupcake! THey were so good!

      Reply
    17. Beth

      August 24, 2017 at 4:00 pm

      5 stars
      Ok, so in my opinion, the strawberry jam icing is sheer genius!! Thanks for sharing! We loved it!

      Reply
    18. Viswa

      June 22, 2016 at 11:30 am

      5 stars
      Theses cupcakes were delicious, I like the strawberreys on top too!

      Reply
    19. Becky

      June 04, 2016 at 2:04 pm

      5 stars
      Oooooh they were so tasty!! Much easier to make than I thought they would be, too!

      Reply
    20. Elizabeth

      May 08, 2016 at 8:56 am

      5 stars
      Blast from the plast! Love the flavors. Gosh this recipe was fantastic!

      Reply
    21. Fuss Free Helen

      May 04, 2016 at 11:52 pm

      What a great idea to add the PB to the cake batter. I cannot wait to make these.

      Reply
    22. recipesfromapantry

      May 04, 2016 at 3:05 pm

      I honestly would not have dreamt up this combo myself - now saving it a future tea with the girls.

      Reply
    23. foodtasticmom

      May 04, 2016 at 2:52 pm

      I love peanut butter and this is a fantastic cupcake and frosting combo!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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