Cake Boss Peanut Butter & Jelly Cupcakes {Virtual Baby Shower}

PB&J Cupcakes.2 (1 of 2)

Today we are celebrating Krystal of Mrs. Regueiro’s Plate and her new little boy coming soon! Krystal is a dear blogging friend of mine. We met about 5 years ago on a cooking message board on The Nest and became fast friends.  She is so sweet, thoughtful and always encouraging! I can’t wait until we get to meet face to face, hopefully one day very soon! I’m so excited for her new little arrival coming and know her daughter, Elena will make a wonderful big sister! She and her husband refer to the baby as “cupcake” so it was only fitting that we do a virtual baby shower full of cupcakes! Check out the round-up of all the other amazing cupcakes on Eva Bakes!

I eat PB&J almost every day or every other day for lunch, and I’ve been wanting to turn my sandwich love into a cupcake and I thought this was the perfect opportunity! I came across a recipe from The Cake Boss, and well I love that show so much so I knew I had to try them.  The cake is a vanilla cake, which had great texture and was moist but still sturdy enough to not fall apart.  The peanut butter frosting was Ah-Mazing!!! So silky smooth and fluffy. I could’ve literally eaten it by itself with a spoon.  The jelly in the middle gives a great addition of flavor and satisfies any pb&j craving in such a fun way! This vanilla cupcake was a great base cupcake for using your frosting/filling of choice as well.

PB&J Cupcakes.2 (2 of 2)

Cake Boss Peanut Butter & Jelly Cupcakes
Source: Buddy Valastro (The Cake Boss) featured on Rachael Ray Show
Makes 24 cupcakes


For the Vanilla Cupcakes:
2 1/2 cups cake flour*
2 cups sugar
3/4 cup vegetable oil
2 1/4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. sea salt
4 eggs
1 cup milk

For the Peanut Butter Frosting:
1 cup butter, softened
1 cup creamy peanut butter
5 1/2 cups confectioner’s sugar
1 to 2 cups heavy cream

For the Jelly Filling:
1 cup strawberry jelly


For the Vanilla Cupcakes:
Preheat oven to 350 degrees.  Place cupcake liners into a cupcake tin, spray each liner with cooking spray (this helps the cupcake to come out easily after baking so no crumbs are left behind), set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, vegetable oil, baking powder, vanilla & salt.  Beat on low until just combined.  Increase speed to medium low and beat approximately 1 more minute.

With the mixer on medium low, add in eggs, 1 at a time, and mix until each is combined.  Pour in milk, 1/2 cup at a time, scraping down the sides between each addition.  Beat until fully incorporated and mixture is smooth.

Using a large cookie scoop, scoop batter into the prepared cupcake tins, filling each cup 2/3 of the way full.  Bake for approximately 18 to 20 minutes, until lightly golden brown and a toothpick inserted comes out clean.

Let cool in pan for several minutes, then pop out and place on a cooling rack to cool completely.

For the Peanut Butter Frosting:
In the bowl of a stand mixer, cream together butter and peanut butter until combined and smooth.  Add in confectioner’s sugar a little at a time, until it is a sandy consistency.  Pour in 1 cup of the cream and beat until incorporated.  Add in more cream if necessary.  You want it to be a smooth, fluffy consistency.

For the Jelly Filling:
Place jelly in a small bowl and stir together vigorously to break it down a bit and get it to a pipe-able consistency.

For Assembly:
Once the cupcakes have cooled, Cut an “X” into the top of each cupcake.

Place jelly into a squeeze bottle or a piping bag and place tip of bottle or bag into the “X” of each cupcake. Fill each cupcake with approximately 1 tbsp. of jelly.

Place peanut butter frosting into a piping bag, fitted with your favorite piping tip and frost the top of each cupcake.

Store cupcakes in an airtight container at room temperature.

Note: *For the cake flour: For each cup of Cake Flour you can place 2 tbsp. corn starch in a 1 cup measuring cup and fill the rest of the way full with all purpose flour. For the 1/2 cup, simply use 1/2 that amount.

PB&J Cupcakes.1 (6 of 6)

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  1. Sounds like the perfect cupcake for any PB&J fan! I love that the jelly is the filling – reminds me of a jelly filled donut (mmmm, donuts). Thanks so much for joining me for Krystal’s virtual baby shower!
    Eva @ Eva Bakes recently posted..Virtual baby shower for KrystalMy Profile

  2. MMMM I love PB&J creations and these look amazing!!
    Julie @ Julie’s Eats & Treats recently posted..Lisa @ Wine & Glue Birthday Amazon Gift Card Giveaway!My Profile

  3. Ummm, YUM!!!!!!!!!!! Eric eats PB&J almost everyday, and I do on occasion as well…so these cupcakes sound like our kind of dessert to have EVERYDAY! LOL. I hope we can meet one day soon enough and our foodie babies can hang out and meet, too. We would have a grand foodie time! Thanks again for participating in my virtual baby shower for my sweet little cupcake! XXOO

  4. Yum, yum, yum! These look fabulous and I know they taste amazing! 🙂
    Jessica of My Baking Heart recently posted..Sangria Cupcakes for Krystal & Her Little Cupcake!My Profile

  5. I love that show too! These cupcakes look super tasty!
    Kayle (The Cooking Actress) recently posted..Homemade Nutella (Chocolate Hazelnut Butter)My Profile

  6. These look so good! I’ve been wanting to make PB&J cupcakes for a while now…I know they’d be a big hit in our house!
    melissa@IWasBornToCook recently posted..White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting for a Virtual Baby Shower!My Profile

  7. What a great idea for a cupcake! I now have “Peanut Butter Jelly Time” stuck in my head lol!

  8. A PB Sandwich turned into a cupcake has to be a winner! What a great idea! I loved the tip about Cake flour, too. I’ll have to try that! My daughter is in a dance recital this weekend and at the end they are all going to dance to the “Peanut Butter Jelly Time” song! lol
    Melissa recently posted..Carne Asada TacosMy Profile

  9. Holy Bazooka! Yumminess!