Peanut butter & jam cupcakes topped with swirls of frosting and a drizzle of jam.

Sweet and nutty peanut butter cupcakes filled with jam — a classic flavour combination in soft, moist sponge.

If you love the classic flavour pairing of peanut butter and jam, this peanut butter cupcakes recipe is the perfect bake. Sweet, nutty, and nostalgic, these cupcakes take a childhood favourite and turn it into a fun, grown-up treat. The sponge is soft and light, while the swirl of peanut butter and jam filling makes every bite a little indulgence.

Whether you’re baking for family, friends, or just to satisfy your own sweet tooth, these cupcakes are guaranteed to bring smiles. They’re simple to make but taste like something straight from a bakery.

These are perfect paired with my basic buttercream to make my tiger cupcakes

Why You’ll Love This Recipe

  • A nostalgic twist on a classic flavour combo.

  • The sponge is moist and nutty with bursts of fruity jam.

  • Easy to make with simple pantry ingredients.

  • Loved by kids and adults alike.

 Pro Tips

  • Use smooth peanut butter for a light texture in the sponge. Crunchy works, but it can make the crumb heavier.

  • Don’t overfill the jam — remember the top is going back on.

  • Use the large end of a piping tip to core the cupcake.

  • Add a pinch of salt to balance the sweetness if your peanut butter isn’t salted.

Ingredients I Use for Peanut Butter Cupcakes

  • Peanut butter – Use a smooth, good-quality peanut butter for the best texture in the sponge. Crunchy works too but will add little nutty bits.
  • Jam – I like raspberry or strawberry jam/preserves for a fruity contrast, but any berry jam works beautifully.
  • Self-raising flour – Quick and convenient. If you don’t have it, you can make your own by adding 2 tsp baking powder to 150g plain flour (though it can sometimes taste a little bitter).
  • Eggs – I always use large free-range eggs. Bringing them to room temperature helps them mix smoothly into the batter and creates fluffier cupcakes.
  • Caster sugar – Also known as superfine sugar, it dissolves faster than granulated sugar and gives a finer crumb.
  • Unsalted butter – I use unsalted butter to control the salt levels. Make sure it’s properly softened: it should give easily when pressed with your finger.

Equipment I Use

You don’t need a fully stocked kitchen to make these cupcakes — just a few basics. I’ve put together a full list of the tools I use every day in my Cupcake Equipment Guide.

For this recipe, you’ll mainly need:

 

Can I freeze peanut butter & jam cupcakes?
Yes! Once cooled, wrap them individually and store in an airtight container for up to 1 month. Defrost at room temperature before serving.

Can I use crunchy peanut butter?
Definitely — it adds texture, though the sponge won’t be quite as smooth.

What’s the best jam to use?
I love raspberry or strawberry, but any berry jam works well.

Final Thoughts

This peanut butter and jam cupcakes recipe is one of my favourites for its mix of comfort and indulgence. The nutty richness of peanut butter pairs beautifully with the sweetness of jam, making every bite feel like a treat. Whether you’re baking them for a nostalgic snack or as a showstopper for friends, these cupcakes are guaranteed to impress.

Peanut butter & jam cupcakes topped with swirls of frosting and a drizzle of jam.

Peanut Butter and Jam Cupcakes Recipe

By Caked By Rach

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 14
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Ingredients

Cupcakes

    Metric

  • 150g Caster sugar
  • 150g Self raising flour
  • 1/4 tsp. Baking powder
  • 150g Unsalted butter (room temperature)
  • 3 Eggs
  • 100g smooth peanut butter
  • 2 Tbsp Whole milk
  • 100g Seedless strawberry jam

Peanut butter buttercream

    Metric

  • 1/2 Batch of my basic buttercream
  • 100g Smooth peanut butter

Instructions

  1. Preheat the oven to 350°F (175°C) (or 320°F [160°C] for a fan-forced oven. Line a 12 hole cupcake tin with 12 liners.
  2. Add the butter, peanut butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on a medium speed until smooth and creamy.
  3. Scrape down the sides of the bowl with a rubber spatula.
  4. Sieve the self-raising flour and baking powder into the bowl, add the eggs and milk and mix on low to combine. Turn up to a medium speed and beat for 30 seconds.
  5. Divide the mixture between the 15 cupcake liners. They should be 3/4 full. Transfer them to the oven and bake for 18 – 22 minutes or until a skewer inserted into the centre of the cupcake comes out clean.
  6. Transfer the cupcakes to a wire rack to cool fully.
  7. Using the largest end of a piping tip or an apple corer, scoop out a hole from the centre of each cupcake. Keep the piece of cake to pop back on the top. Fill the hole with strawberry jam and then push the piece of cake on top of the jam.
  8. To make the buttercream, follow my basic buttercream recipe and add the peanut butter at the same time as the heavy cream.
  9. Once the buttercream is smooth and silky, add it to a piping bag fitted with tip 1A. Add swirls on top of your cupcakes.

Notes & Tips

  • Storage Tips These cupcakes will stay fresh for 2–3 days in an airtight container at room temperature. If your kitchen is warm, keep them in the fridge, but always bring to room temperature before eating. For longer storage, freeze unfrosted for up to 1 month.
  • Buttercream can be made in advance. It should be stored in an airtight container, lasting in the fridge for up to a month or in the freezer for up to 3 months.

Find this recipe online at https://cakedbyrach.com/recipes/peanut-butter-and-jam-cupcakes/

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