Description
Take a trip back to your childhood with the Soft Cake Gooey Center and the Cupcake That Tastes Like Recess. This quick and easy dessert blends the nostalgic flavor of peanut butter and jelly with the rich texture of a moist, bakery-style cupcake. Whether you’re looking for breakfast ideas, a healthy snack swap for the kids, or fun dinner ideas to end a meal on a sweet note—this easy recipe has you covered. Topped with a swirl of creamy peanut butter frosting and a glossy dollop of jelly, these cupcakes bring serious flavor with a playful touch. Perfect for food ideas that wow at parties or make everyday moments sweeter.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup grape jelly or cherry preserves
1/2 cup unsalted butter, softened (for frosting)
3/4 cup creamy peanut butter
1 3/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
12 whole cherries or additional jelly for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar with a mixer until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
6. Divide batter among cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes until a toothpick comes out clean, then cool completely.
8. Use an apple corer or spoon to remove the center of each cupcake and fill with 1–2 teaspoons jelly.
9. For the frosting, beat butter and peanut butter until smooth. Add powdered sugar, vanilla, and cream. Beat until fluffy.
10. Pipe frosting onto each cupcake using a piping bag and star tip.
11. Top with a cherry or a spoonful of jelly in the center of the swirl.
12. Serve immediately or refrigerate until ready to enjoy.
Notes
Use processed peanut butter (like Jif or Skippy) for the smoothest frosting texture.
Let cupcakes cool completely before filling or frosting to prevent melting.
Try different jellies like raspberry or strawberry for flavor variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 25g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: easy recipe, cupcakes, peanut butter and jelly, soft cake, snack ideas, quick breakfast, food ideas