I was in the checkout line at Costco and as the guy scanned my huge box of Uncrustable peanut butter and jelly sandwiches he said, “So these are premade peanut butter and jelly sandwiches? Are you really that lazy?”

I first scanned his face to see if he was cracking a smile. My life is well peppered with men with a dry sense of humor so I get it and can take my share of teasing.

Nothing. No smile. Straight faced. This guy really wanted me to answer him.

I had my two boys with me and was 9 months pregnant with my 3rd boy in the middle of the summer. I wanted to tell him that the only time I had sat down that day was when I had starting having contractions and that was…hmm…I don’t know…only growing another human inside of me. So if I bought premade peanut butter and jelly sandwiches to throw in the diaper bag to take to the pool last second…I thought I was entitled to that.

But I didn’t tell him all that. I knew it would be wasted on him.

So I smiled really big and said, “Yep. Pretty lazy.”

Well I think Costco man would be really impressed with these cupcakes. In fact, maybe I should swing by and give him one. Today is National Peanut Butter and Jelly day AND my niece Kyle’s 8th birthday. Happy Birthday Kyle!

These cupcakes are dense and peanut buttery. Strawberry jelly is squeezed inside of them then they are topped with a creamy peanut butter frosting and an extra dab of jelly. If you love penaut butter and jelly, you will love these.

peanut butter and jelly cupcakes

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Peanut Butter and Jelly Cupcakes
Source: How to Eat A Cupcake

Ingredients:
6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

Instructions:
1. Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan.

2. In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

3. In a separate bowl combine the flour, baking powder, and salt.

4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

5. Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting
3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk
mini NutterButter cookies for garnish

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Pipe frosting onto cupcakes using a decorating tip or a ziploc baggie filled with frosting with the corner cut off. Top with a teaspoon of jelly and garnish with NutterButter mini cookies.

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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