Absolutely! Here’s a complete, in-depth recipe for PB&J Cupcakes, touching on history, formation, step-by-step instructions, and a little love for this nostalgic treat turned gourmet delight.
PB&J Cupcakes – A Sweet Nostalgic Revival
Introduction
Peanut Butter and Jelly—just the sound of it conjures up warm childhood memories. The school lunchbox staple is iconic, comforting, and timeless. But what happens when this childhood favorite grows up? You get PB&J Cupcakes—a delightful fusion of soft vanilla cupcakes, luscious jelly filling, and a silky-smooth peanut butter frosting that together create a dessert both nostalgic and gourmet.
Whether you’re reliving your youth or introducing the classic combo to a new generation, this recipe blends old-school flavor with new-school sophistication.
The History of PB&J
The PB&J sandwich dates back to the early 20th century, when peanut butter, once considered a luxury, became more accessible. Jelly, paired with peanut butter during wartime rations, offered a sweet contrast to the rich nuttiness, and soon the duo became inseparable in American cuisine. By the 1950s, PB&J sandwiches were a household staple, loved by kids and grownups alike.
This recipe reimagines the classic in cupcake form—a soft, fluffy base, a surprise jelly center, and that unforgettable peanut butter finish.
Ingredients
For the Cupcakes (Vanilla Base):
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
For the Filling:
- ½ cup fruit jelly or jam (grape or strawberry work great)
For the Peanut Butter Frosting:
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2–4 tbsp milk (to adjust consistency)
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnishes:
- Crushed peanuts
- A dollop of jelly
- Mini PB&J sandwich bites
Method: Cupcake Formation
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: Cream Butter & Sugar
- In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs & Vanilla
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
Step 5: Combine Wet & Dry
- Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the dry. Mix until just combined.
Step 6: Bake
- Divide the batter evenly among the liners (about ¾ full).
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
Step 7: Add the Jelly Filling
- Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake.
- Fill the hole with about 1 tsp of jelly or jam. Replace the top if desired (optional).
Step 8: Make the Peanut Butter Frosting
- In a mixing bowl, beat the butter and peanut butter together until smooth.
- Gradually add powdered sugar.
- Add vanilla, salt, and enough milk to reach a spreadable consistency.
- Beat for another 2–3 minutes until fluffy.
Step 9: Frost & Decorate
- Pipe or spread the frosting over each cupcake.
- Drizzle with a swirl of jelly, sprinkle with crushed peanuts, or top with a mini PB&J sandwich bite for flair.
Conclusion: The Lovers of PB&J
These cupcakes are for everyone who has ever loved a PB&J sandwich:
- The nostalgic baker who wants to relive school days.
- The curious foodie looking to reinvent a classic.
- The kids at heart who want joy in every bite.
Whether served at a party, bake sale, or casual gathering, PB&J cupcakes combine flavor, fun, and memory in a single, sweet bite.
Final Tips
- Use a jelly without seeds for a smoother filling.
- Don’t overfill cupcakes—just enough jelly to surprise, not overflow.
- For a saltier edge, try peanut butter frosting with crunchy peanut butter.
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