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Original Post: https://www.evolvingtable.com/?p=3250

Peanut Butter Cupcakes with Jelly Filling | PBJ in cupcake form!! A yummy peanut butter cupcake is filled with grape jelly filling and topped with a creamy buttercream frosting.
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5 from 1 vote

Peanut Butter Cupcakes with Jelly Filling

These gluten-free peanut butter cupcakes with jelly filling are sure to be your next favorite dessert recipe!  They are adult and kid-friendly, full of rich peanut butter flavor and covered in a creamy buttercream frosting.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 14 servings
Author: London Brazil

Ingredients

Peanut Butter Cupcakes:

  • 6 T. butter softened
  • 1 ¼ c. granulated sugar
  • 1/3 c. peanut butter creamy
  • 2 eggs
  • 1 t. vanilla
  • 1 ¼ c. white rice flour
  • 2/3 c. tapioca starch
  • 1 t. xanthan gum
  • Or 2 c. + 2 T. all purpose GF/non-GF flour instead of the above 3 ingredients
  • 1 ½ t. baking powder
  • ¼ t. baking soda
  • ½ t. salt
  • 1 c. buttermilk
  • ~1 c. grape jelly

Buttercream Frosting:

  • 5 c. powdered sugar
  • ½ c. butter
  • 3-4 T. heavy whipping cream
  • 1 t. clear vanilla

Instructions

For the Peanut Butter Cupcakes:

  • Preheat oven to 350 degrees.
  • Combine butter and sugar in the bowl of an electric mix. Beat on medium speed for 2 minutes. Add peanut butter and eggs and mix for an additional 2 minutes.
  • In a separate, medium-sized bowl combine white rice flour, tapioca starch, baking powder, baking soda and salt. Toss to combine.
  • Alternatively add dry ingredients and buttermilk to butter/sugar mixture. Mix thoroughly.
  • Place cupcake liners into regular-sized cavities. Spray with non-stick cooking spray and fill each one to ¾ full. Bake cupcakes in preheated oven for 22-24 minutes or until toothpick inserted in center comes out clean.

For the Buttercream Frosting:

  • In a large bowl cream butter, 2 c. powdered sugar and vanilla. Once smooth, add 1 c. powdered sugar and 1 T. heavy whipping cream. Repeat with remaining ingredients until to desired consistency.

For Peanut Butter & Jelly Cupcake Assembly:

  • Make sure cupcakes have cooled completely.
  • Using a sharp knife, cut a circle about 1 ½ inches wide (leaving about ½ inch of cake around the cupcake) in the middle of the cupcake. Make sure not to go all of the way down to the bottom of the cupcake, but instead leave a base about ½ inch thick.
    Peanut Butter Cupcakes with Jelly Filling
  • Scoop out the center that you just cut and trim the top part of this piece to about ½ inch. Keep this piece for later.
    Peanut Butter Cupcakes with Jelly Filling
  • Fill the hole you created with one tablespoon grape jelly.
    Peanut Butter Cupcakes with Jelly Filling
  • Place the piece you trimmed from above on top of the jelly.
    Peanut Butter Cupcakes with Jelly Filling
  • Top cupcake with buttercream frosting, drizzle with warm grape jam and enjoy!

Nutrition

Calories: 551kcal | Carbohydrates: 112g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 146mg | Potassium: 86mg | Sugar: 95g | Vitamin A: 285IU | Vitamin C: 2.1mg | Calcium: 33mg | Iron: 0.5mg