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Peanut Butter & Jelly Cupcakes

Easy cake mix peanut butter cupcakes filled with strawberry jam, and topped with a rich peanut butter buttercream frosting!
Course Dessert - cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes
Author Sarah @ The Gold Lining Girl


For Peanut Butter Cupcakes:

  • 1 box yellow cake mix
  • 1 1/4 c. water
  • 1/4 c. oil
  • 3 eggs
  • 1 c. creamy peanut butter
  • 1/2 c. strawberry jam

For Peanut Butter Buttercream:

  • 3/4 c. butter softened
  • 1 1/4 c. creamy peanut butter
  • 1 tbsp. vanilla
  • 3 c. powdered sugar
  • 2 tbsp. heavy cream or milk


For cupcakes:

  1. In a large mixing bowl, combine cake mix, water, oil, eggs, and peanut butter. Beat until well-blended.
  2. Line two regular-sized muffin pans with paper liners.
  3. Fill muffin cups about 2/3 full.
  4. Bake at 350 degrees for 18-20 minutes, or until edges are golden brown and the tops of cupcakes spring back when pressed with a finger.
  5. Cool in pans for about 10 minutes before removing to wire racks to cool completely.

For jam filling:

  1. Using a small spoon or small cookie scoop, carefully scoop a 1-inch ball of cake out of the top of each cupcake.
  2. Fill the divot with about 2 tsp. strawberry jam.
  3. You can replace the cake ball on top of the jam, or not! I sometimes frost right over the jam, without replacing it, but you can add the tops back onto the cupcakes if you'd like.

For buttercream:

  1. Combine all ingredients in a large mixing bowl, and beat until light and fluffy, about 5-7 minutes.
  2. Frost cupcakes! DEVOUR!