Gluten Free Peanut Butter and Jelly 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 start with my basic Gluten Free Vanilla Cupcakes, but a double dose of PB&J turn then into a treat that is 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!

Peanut Butter and Jelly Cupcakes are Stuffed with Nostalgia!

So simple to make, despite being totally epic with the level of peanut butter goodness and the right amount of sweet fruity jelly, here’s why you’ll love them…

• So much PB&J flavor. They are filled with pure 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.
• Dreamy 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.
• Finished off just right. Then it all comes together with a dollop of jelly on top. Seriously, it’s definitely peanut butter jelly time!

Recipe Ingredients

Here’s a rundown of what you need to make these fun and fabulous cupcakes. Plus, I share a little extra info you might need so you can bake them up just right, and a few extra tips below so they turn out perfectly. Scroll down to the recipe card for the full amounts and step-by-step instructions.

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.

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 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 cupcake carrier if I have to transport them anywhere.