Classic Peanut Butter and Jelly Cupcakes

A nostalgic twist on a classic sandwich: peanut butter and jelly cupcakes, inspired by an unexpectedly memorable prom night.

Let’s rewind to high school for a moment. For me, those years were full of friendships, activities, and the usual rites of passage — sports, band, and countless small dramas that felt enormous at the time. I didn’t date much in high school, which in hindsight was perhaps a blessing. When prom arrived, I went with a group of girlfriends and my longtime friend Sean, whom I’d known since second grade. It was a wonderful night, casual and fun, and we slipped out just before the last dance.

Backstage at life’s small moments, you sometimes encounter the delightfully absurd. The Monday after prom I learned that, instead of a traditional slow song for the final dance, the DJ had played “Peanut Butter Jelly Time.” It sounded like a prank or a daring joke, and I couldn’t help but laugh. It was so perfectly odd that it felt quintessentially high school — slightly embarrassing, wholly memorable, and oddly charming.

Years later, while closing my bakery and refocusing on the food blog, that prom moment came back to me. I wanted to create a final special item to mark that transition — something playful that celebrated the feeling of endings and new beginnings. The idea for peanut butter and jelly cupcakes felt inevitable. They became the “Last Dance Cupcakes,” a sweet homage to a silly song and the memories that surround it.

As the year came to a close, sharing these cupcakes felt like the right farewell. Every year brings a weave of highs and lows, and 2016 was no different. Some moments were joyful, others were challenging, and a few were puzzling. That mixture often mirrors high school itself: awkward, earnest, and full of growth. These cupcakes are a little celebration of resilience, humor, and the small pleasures that lift us. I hope they inspire you to step into the new year with warmth and optimism — and maybe a cupcake in hand.

Cheers to new beginnings and to savoring the silly, unexpected moments that become the best stories. May your next “last dance” be memorable, joyful, and sweet.

Peanut Butter and Jelly Cupcakes

Yield:
18 cupcakes

Prep Time:
10 minutes

Cook Time:
25 minutes

Additional Time:
30 minutes

Total Time:
1 hour 5 minutes

Your favorite sandwich reimagined as a cupcake: soft peanut butter cupcakes filled with your choice of jelly or preserves and topped with a light peanut butter frosting. Comforting, nostalgic, and ideal for gatherings or a cozy treat.

Ingredients

Peanut Butter Cupcake Batter

• 1 cups brown sugar
• 4 tbsp unsalted butter, softened
• 1/3 cup smooth peanut butter
• 1 egg
• 1/4 cup neutral-flavored oil
• 3/4 cup buttermilk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups all-purpose flour
• 2 tsp vanilla extract
• 16 ounces jelly or preserves (flavor of your choice; grape or strawberry are favorites)

Peanut Butter Frosting

• 12 tbsp unsalted butter, softened
• 1/2 cup smooth peanut butter
• 3 cups powdered sugar
• 1/2 tsp vanilla extract

Optional glaze and topping

• 1/4 cup water
• 2 tbsp preserves (reserved from the filling)
• 3 tbsp sugar
• Chopped peanuts

Instructions

1. Preheat the oven to 350°F. Line 18 cupcake wells with liners and set them aside.
2. Cream together the butter, brown sugar, and peanut butter in a mixing bowl on medium speed until the mixture is light and fluffy. Scrape down the bowl as needed.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together the dry ingredients. Add half of the dry mix to the peanut butter mixture, then stir in the buttermilk. Add the remaining dry ingredients and mix until just combined. Avoid overmixing.
5. Fill each cupcake liner about two-thirds full (a medium cookie scoop works well for even portions). Bake for 25–30 minutes, or until a tester inserted in the center comes out clean and the top springs back lightly when touched.
6. Remove cupcakes from the oven and allow them to cool completely before filling.
7. To fill, place the preserves or jelly into a piping bag fitted with a filling tip. Insert the tip into the center of a cooled cupcake, squeeze gently for a count of three, then withdraw the tip. Repeat for all cupcakes.
8. For the frosting, cream together the butter and peanut butter on medium speed until light and fluffy, scraping the bowl as needed.
9. Add the powdered sugar one cup at a time on low speed until incorporated, then stir in the vanilla. Pipe or spread the frosting onto the filled cupcakes.
10. If you choose to make the glaze, combine the sugar, preserves, and water in a small saucepan over medium-low heat. Whisk until smooth and warmed through, then transfer to a heat-safe bowl and cool for about 10 minutes. Drizzle the glaze over the frosted cupcakes and sprinkle with chopped peanuts.

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