Use the discount code SILLY to get your first month of the Funny Faces Quilt Block of the Month Club for free!


Peanut Butter and Jelly Cupcakes Recipe

Peanut Butter and Jelly Cupcakes - recipe from Shiny Happy World

I know, right!

Peanut Butter & Jelly Cupcakes.

Jo loves taking these classic flavor combinations and turning them into cupcakes – and this one was a gem.

Start with delicious peanut butter cupcakes. (Scroll down for the recipe.)

Fill them with your classic Concord grape jam.

Whip up a batch of Jo’s Basic Buttercream Frosting and mix in 3/4 – 1 cup of grape jam.

Pipe it onto the cupcakes and enjoy. 🙂

I love how you get different flavors as you eat your way through this cupcake. Around the edges there’s no jam filling, and less jam frosting – so the dominant flavor is the slightly salty peanut butter cake.

As you get closer to the center you start getting more grape flavor from the jam filling – with an extra little burst of jam right in that center bite.


Peanut Butter Cupcakes

Makes 24 cupcakes
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees and line your cupcake pans.
  2. Sift together the flour, baking powder, baking soda and salt. Set aside.
  3. Cream together the butter and peanut butter.
  4. Add in the white and brown sugars and beat well.
  5. Add the eggs one at a time and beat until barely mixed.
  6. Add the vanilla and combine.
  7. Add 1/3 of the flour mix and stir until not quite mixed.
  8. Add half the buttermilk and repeat.
  9. Add half of the remaining flour mix and stir.
  10. Add the rest of the buttermilk and stire.
  11. Scrape down the sides of the bowl and add the last of the flour mix. Stir until barely combined – then scrape down the sides of the bowl again and stir by hand until combined.
  12. Divide into cupcake pans and bake 20-24 minutes.


Wendi & Jo