PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 19, 2011

What a delicious cupcake! Very moist and soft. I didn't have strawberry extract so I just used vanilla. I found some delicious homemade strawberry jam at the farmer's market and used that instead of raspberry jam. Instead of beating the jam into the batter, I folded 1/4 cup in before placing into the cupcake pan. This way it it has streaks of jam running through. After baking, i took a knife and took a little hole out of the middle then I warmed up the other 1/4 cup of jam for 10 seconds in the microwave and filled each cupcake. My peanut butter frosting I used 1/2 cup butter, 1 1/4 cup peanut butter, 1 1/2 cup pwd sugar, and 3 tbsp of heavy whipping cream.

—Curly Sue

See full review »

Most Helpful Critical Review

Jul 05, 2011

frosting was great!! cupcake... eh.... is the best I can say. not horrible but not as sweet as I would like

—cathystan

See full review »

12 Ratings

Sep 16, 2011

My cakes unfortunately turned out a little drier than I like. However, the girls at the Casino loved them. I filled each one with strawberry jam to moisten them up a little.

—Shirley

See full review »

Jun 23, 2011

Super moist! I used about half the icing sugar for the frosting and had more than enough icing for the batch.I also substituted strawberry extract for vanilla. Delish!

—kjonesme

See full review »

Oct 10, 2011

I LOVED these. While it's sort of strange, it was a nice departure from the normal yellow/white/chocolate cupcake. I made them with my grandmother's homemade strawberry jelly. YUMMY!

—KENGIEB

See full review »

Mar 29, 2013

Excellent recipe - came in second place in a cupcake contest with this recipe. The cupcakes are nice and moist, the frosting is AMAZING. Filled the cupcakes with strawberry jam and sprinkled crushed up potato chips on the top (it sounds gross, but I promise it's delicious!!). Thanks for the recipe!!

—LAURAMA1230

See full review »

Apr 21, 2013

This peanut butter frosting is to die for if you love peanut butter! (I couldn't keep my boyfriend out of it). I split the batter into two and made half with strawberry jam and half with blackberry jam, made 10 of each with smaller cupcakes. As others have said this is a very dense cake not like a regular cupcake. I found after baking and tasting that there wasn't enough of the jam flavor for me so I cut out small holes in the middle of the cupcakes and added a little of the jams to give them more flavor, then frosted. THESE WERE A GREAT HIT (made them for my father-in-law on his birthday, he is a PB&J fanatic) Thanks for the recipe! :) I will make these again!

—flamingos7_n_frogs5

See full review »

Feb 24, 2013

I used splenda and sugar free blueberry jam. I also doubled the jam and mixed it with the batter. The cupcakes turned out blue. I'm giving it 3 stars because the icing was disgusting. I ended up eating the cupcakes plain.

—KKH3

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Peanut Butter Frosting

Peanut Butter Cupcakes

Butter-Free Peanut Butter Cupcakes

Peanut Butter Cake I

Peanut Butter Frosting

Peanut Butter Fudge Cake

Banana and Vanilla Cupcakes with Buttercream Frosting

Peanut Butter and Chocolate Cake II

Stef's Whoopie Pies with Peanut Butter Frosting

ADVERTISE WITH US

Nutrition

Calories
480 kcal
24%

Carbohydrates
76.6 g
25%

Cholesterol
50 mg
17%

Fat
17.9 g
28%

Fiber
1.1 g
5%

Protein
6.1 g
12%

Sodium
339 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 480
Calories from Fat: 162

% Daily Value *
Total Fat 17.9g 28 %
Saturated Fat 8.8g 44 %
Cholesterol 50mg 17 %
Sodium 339mg 14 %
** Potassium 138mg 4 %
Total Carbohydrates 76.6g 25 %
Dietary Fiber 1.1g 5 %
Protein 6.1g 12 %
Sugars 60.1g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 10 %
Iron 12 %
** Thiamin 16 %
** Niacin 28 %
** Vitamin B6 5 %
** Magnesium 9 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.