Gluten Free Peanut Butter and Jelly Cupcakes

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Combine the classic PBJ with every kid’s favorite dessert to make these super fun Gluten Free Peanut Butter and Jelly Cupcakes. Moist and tender vanilla cupcakes are stuffed with PB&J, then topped with fluffy peanut butter frosting and a dollop of jelly. Perfect for a party, but easy enough to enjoy any day you want a sweet treat!

gluten free peanut butter and jelly cupcakes on a cooling rack topped with peanut butter frosting and a dollop of jelly

Peanut Butter and Jelly Stuffed Gluten Free Cupcakes

Whether you are a kid or a kid at heart, the sweet and salty pairing of peanut butter and jelly will transport you to childhood. I love taking those nostalgic flavors and transforming them into a new treat, whether it’s a Peanut Butter and Jelly Yogurt Parfait for breakfast, a Peanut Butter and Jelly Smoothie as a snack, or Peanut Butter and Jelly White Chocolate Bark as a sweet treat.

So naturally, I couldn’t resist turning everyone’s favorite sandwich into a cupcake. These Peanut Butter and Jelly Cupcakes are sure to delight everyone. They are perfect for a birthday, great to take to a potluck, or a fun treat to celebrate the first day of school, or even the last!

But they are so simple to make, despite being totally epic with the level of peanut butter goodness and the right amount of sweet fruity jelly. So you can enjoy them any time!

hand holding a cupcake cut in half to see the peanut butter and jelly filling

Why You’ll Love this Recipe

This cupcake recipe starts with my basic Gluten Free Vanilla Cupcakes. Moist and tender with the perfect vanilla flavor, they are lovely with a double dose of vanilla from a simple vanilla buttercream. But they can also be a blank slate for making extra special with different fillings and frostings. You can check out that recipe for all the details and tips for the perfect cupcake, but I’ll give you the essential information right here.

Then it’s filled with peanut butter and jelly. Not a peanut butter custard or cream or buttercream. Actual peanut butter. So you get that nutty, salty flavor that goes amazingly well with the sweetness of those cupcakes.

And let’s talk about the frosting. This isn’t a buttercream with a little peanut butter flavor. It’s truly a peanut butter frosting with just enough butter to make it creamy and smooth. Be sure to whip it for a bit to make it light and fluffy.

Then it all comes together with a dollop of jelly on top. Seriously, it’s definitely peanut butter jelly time!

two cupcakes topped with peanut butter frosting and a dollop of jelly on a small white plate

Ingredients

For the cupcakes

  • Greek yogurt: You’ll need plain Greek yogurt to give these cupcakes their perfect texture.
  • Vegetable oil: If you like you can substitute cooled melted butter or another neutral-flavored oil.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Egg: Let it warm to room temperature for the best results.
  • Milk: I use whole milk, but a low fat or non-dairy milk can be used, though it will affect the final texture a bit.
  • 1:1 Gluten Free Flour: Be sure to use a 1-to-1 baking blend with xanthan gum.
  • Sugar: Just regular white granulated sugar.
  • Baking Powder: So your cupcakes rise perfectly.
  • Salt: Just a little to enhance the sweet flavors

For the frosting and filling

  • Peanut butter: Creamy works best, but you can use your favorite brand. You’ll need some to stuff in the cupcakes and more for the frosting.
  • Unsalted butter: Let it soften to room temperature.
  • Powdered sugar: For perfectly sweet (but not too sweet) peanut butter frosting.
  • Vanilla: Makes the flavors pop.
  • Jelly: Strawberry, grape, or whatever flavor you love. Again, you’ll need some to fill the cupcakes and more to dollop on top.

How to Make Peanut Butter and Jelly Cupcakes

There are a few different steps, but overall it’s really quite simple to make these stuffed cupcakes. All of the details are broken down in the recipe card at the bottom of the post, but here is a little overview.

Make the cupcakes: Preheat the oven to 350°F and line a pan with cupcake liners. Whisk together the wet ingredients, then add the dry ingredients and whisk until just combined. Let the batter rest for 20 minutes before scooping it into the prepared pan and baking for 15-20 minutes. Let the cupcakes cool.

Make the frosting: Beat the butter at medium speed for about 1 minute until it is creamy. Add in the peanut butter and continue to beat until combined. Add the powdered sugar and vanilla extract, and beat at medium speed until the sugar is incorporated. Increase the speed to high and whip until the frosting is light and fluffy.

Fill the cupcakes: Once cupcakes are completely cooled, spoon peanut butter and jelly into a pastry bag that has been fitting with a small round tip. Insert tip into the center of the cupcake and squeeze to fill the cupcakes. Remove the tip and repeat with all of the cupcakes.

a piping bag filled with peanut butter and jelly inserted into the top of a vanilla cupcake

Frost and enjoy: Pipe or spread the peanut butter frosting on top of the filled cupcakes and leave a little indentation that you can fill with a dollop of jelly. Then get ready to sink your teeth into these peanut butter and jelly cupcakes.

Tips for Success

Let the batter rest: These cupcakes turn out perfectly when you give the batter about 20 minutes so the gluten free flour can absorb the liquid to create the right consistency.

Or use a cake mix: You can also keep it super simple by using your favorite gluten free cake mix and follow the directions to make cupcakes. If your mix makes 12 cupcakes, then follow along with the recipe. If it makes 24, you’ll need to double the frosting.

Cool completely: You don’t want the filling to melt and absorb into the cupcakes or the frosting to run off the top.

Have the right supplies: While you can just use a knife or small offset spatula to frost the cupcakes, it is helpful to have pastry bags and decorating tips to fill the cupcakes. A Wilton round #4 tip is perfect for stuffing the peanut butter and jelly cupcakes, and a #2A tip will give you a nice swirl on top.

Storing cupcakes: These cupcakes can be kept in a covered container for 3 to 4 days. Any container will do, but I do love a cupcakes carrier if I have to transport them anywhere.

gluten free peanut butter and jelly cupcake on a white plate with the wrapper peeled off and more cupcakes on a rack behind it

Things You’ll Need

Did you read my Tips for Success above? Here are some of the items I recommend that you can find on Amazon.

gluten free peanut butter and jelly cupcake on a plate cut in half to see the pb and j stuffed inside

Gluten Free Peanut Butter and Jelly Cupcakes

Combine the classic PBJ with every kid's favorite dessert to make these super fun Gluten Free Peanut Butter and Jelly Cupcakes. Moist and tender vanilla cupcakes are stuffed with PB&J, then topped with fluffy peanut butter frosting and a dollop of jelly. Perfect for a party, but easy enough to enjoy any day you want a sweet treat!
Prep: 30 mins
Cook: 20 mins
Resting Time 10 mins
Servings: 12 cupcakes

Ingredients

For the cupcakes:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 egg, at room temperature
  • 1/2 cup whole milk
  • 1 1/3 cup gluten-free 1:1 baking flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup creamy peanut butter
  • 3 + 2 Tablespoons jelly, divided (any flavor)

For the frosting:

  • 1 1/2 Tablespoons unsalted butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

For the cupcakes:

  • Preheat oven to 350°F and line a 12-well cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together the yogurt, oil, vanilla extract, egg, and milk.
  • Add the flour, sugar, baking powder, and salt. Whisk together until just combined.
  • Cover the mixing bowl with cling film and allow to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid.
  • Once the batter is ready, fill each cupcake liner 2/3 of the way full.
  • Bake for 15 – 20 minutes, or until cooked through. A toothpick should come out clean when inserted into the center of the cupcake.
  • Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely. While they are cooling, prepare the frosting.
  • Once cupcakes are completely cooled, spoon the 1/4 cup peanut butter and the 3 Tablespoons jelly into a pastry bag using a smaller round tip like the Wilton #4. Insert tip into the center of the cupcake and fill with the peanut butter and jelly mixture. Once filled remove the tip from the cupcake. Set aside and continue filling remaining cupcakes.
  • Spoon the frosting into a pastry bag with a round tip such as the Wilton #2A to pipe with a onto cupcakes or frost with a knife.
  • Use a knife or small spatula to make a small indentation in the top of the frosting and spoon a teaspoon of jelly onto the tops of the cupcakes. Enjoy.

For the frosting:

  • Add the butter to a mixing bowl or the bowl of a stand mixer. Using a hand mixer or the whist attachment on your stand mixer, beat the butter at medium speed for about 1 minute, until it is creamy. Add the peanut butter and continue to beat on medium speed until completely combined with the butter. It will be nice and creamy
  • Add in the powdered sugar and the vanilla extract. Mix over medium speed until completely combined. Then increase the speed to high and beat until the frosting is light and fluffy. Set aside until ready to use, or cover and store in the refrigerator overnight.

Notes

Cupcakes can be stored at room temperature in a covered container for 3-4 days.
Nutrition Facts
Gluten Free Peanut Butter and Jelly Cupcakes
Amount Per Serving (1 cupcake)
Calories 319 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 19mg6%
Sodium 188mg8%
Potassium 182mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 29g32%
Protein 7g14%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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