She Strengthens

Portable PB&J Perfection: A Twist on a Classic

Elevate Your Dessert Game

Imagine taking the classic comfort of peanut butter and jelly and turning it into a portable, bite-sized treat. That’s exactly what these Vanilla Cupcakes with Peanut Butter and Jelly do. With a moist and fluffy vanilla cake, filled with sweet grape jelly, and topped with a swirl of creamy peanut butter, these cupcakes are the perfect combination of flavors and textures.

The Perfect PB&J Combination

The key to these cupcakes lies in the quality of the ingredients. Be sure to use a high-quality grape jelly and a natural, smooth peanut butter that’s not too runny at room temperature. This will ensure that the flavors shine through and the textures complement each other perfectly.

Get Creative with Your Jelly Flavor

While grape jelly is the classic choice, feel free to experiment with different flavors to find your favorite. The possibilities are endless, from strawberry to apricot, or even a spicy pepper jelly for a unique twist.

Easy to Make, Impressive to Serve

With a total prep and cook time of just over an hour, these cupcakes are easy to whip up for a party or special occasion. Plus, their adorable size and colorful presentation make them a showstopper on any dessert table.

Ingredients and Instructions

To make these delicious cupcakes, you’ll need:

• 1/2 pound unsalted butter, plus more for greasing the pan
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 3/4 cups whole milk (or buttermilk)
• 1 1/2 cups store-bought grape jelly
• 1 16-ounce jar smooth peanut butter, preferably natural, at room temperature

Step-by-Step Instructions

1. Preheat your oven to 350°F and butter a 24-count cupcake pan or line it with paper liners.
2. Whip the butter and sugar together until light and fluffy, then add the eggs one at a time.
3. Combine the flour, baking powder, and sea salt in a separate bowl, then add to the wet ingredients in two parts, alternating with the milk.
4. Pour the batter into the prepared pan and bake until the middle of the cake feels springy, about 30 minutes.
5. Let the cupcakes cool completely, then fill with grape jelly and top with a swirl of peanut butter.

Get Inspired by More Delicious Recipes

Check out Melissa Ben-Ishay’s other creative recipes, like her Chocolate Chip Pancake Ice Cream Sandwiches and Doughnut Cake with Matcha Glaze. And for more PB&J inspiration, try our Peanut Butter and Jelly Fritters and Peanut Butter and Jelly Bars recipes.