Soft, fluffy peanut butter cupcakes filled with bright jam and finished with a berry buttercream frosting. These peanut butter and jelly cupcakes are too fun to pass up!
You can definitely try it and see how you like it! Try adding cinnamon peanut butter, chocolate peanut butter, and others to try and mix things up.
I have never tried it with alternatives before, but I would recommend trying it. You do not need to change any of the ratios.
Store these peanut butter and jelly cupcakes in an airtight container for up to three days. You can freeze unfrosted cupcakes for up to a month. To thaw, leave at room temperature for 3 – 4 hours.
If you are a peanut butter fan, you need to try my no-churn chocolate peanut butter ice cream, this no-bake peanut butter pie, these peanut butter brownies, and don’t forget to top your ice cream with this peanut butter hot fudge sauce. If you want something creative, try this peanut butter cocktail, this peanut butter mug cake, and this edible peanut butter cookie dough.