Raspberry PB&J Cupcakes


Raspberry PB&J Cupcakes

Glam up that nostalgic peanut butter and jelly craving by turning that sandwich into a raspberry jam filled raspberry cupcake with peanut butter frosting.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Heartland
Servings 24 cupcakes


Raspberry Jam Cupcakes

  • 2 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup 2% milk
  • 1/2 cup raspberry jam

Whipped Peanut Butter Frosting

  • 1/2 cup butter, softened
  • 1 cup peanut butter, room temperature
  • 3 cups powdered sugar (Keep extra on hand, as needed)
  • 1/4 cup milk (Use as needed)

Raspberry Jam Filling

  • 1/2 cup raspberry jam


Raspberry Jam Cupcakes

  • Preheat the oven to 350 and prepare a cupcake baking dish by lining with 24 papers.
  • In a mixing bowl, sift together flour, baking powder, and salt.
  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add the whites, beating them in one at a time.
  • Work in the flour in batches, alternating with the milk. Then, fold in the raspberry jam.
  • Divide the batter among the cupcake papers and bake until they pass the toothpick test, about 18 minutes.
  • Let rest in the baking dish for 5 minutes, then transfer to a wire rack to cool the rest of the way.

Whipped Peanut Butter Frosting

  • Cream the butter and peanut butter until fluffy.
  • Mix in about 1 cup of powdered sugar, then add 1 to 2 tbs milk. Mix in the remaining powdered sugar, then test the taste and texture. Add more milk or more powdered sugar as needed for desired creaminess.

Assemble the cupcakes

  • Using a teaspoon, scoop a small circle of cake from the top of each cupcake.
  • Fill that hole with 1/2 to 1 tsp raspberry jam.
  • Using a piping bag, offset spatula, or even a butter knife, spread on the peanut butter icing.