Jelly Filled Pound Cake Cupcakes with Peanut Butter Frosting

Indulge in the nostalgic flavors of a classic PB&J with these Jelly Filled Pound Cake Cupcakes topped with luscious Peanut Butter Frosting. These tender, buttery pound cake-style cupcakes feature a surprise burst of fruity jelly at their center, perfectly balanced by the rich, creamy peanut butter and cream cheese frosting. A delightful twist on two comfort food favorites, these cupcakes are perfect for special occasions or as an elevated treat for everyday cravings. With their moist texture, decadent frosting, and eye-catching presentation, they’re a guaranteed crowd-pleaser. Best of all, you can customize the jelly filling to suit your favorite flavors—strawberry, raspberry, or even grape. Serve these decadent treats at room temperature to let their bold, comforting flavors shine!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 2 teaspoons vanilla extract
• 0.5 cup milk
• 0.75 cup fruit jelly (such as strawberry or raspberry)
• 4 ounces cream cheese, softened
• 0.5 cup creamy peanut butter
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• 0.25 teaspoon salt (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, cream the butter and granulated sugar together with a hand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake the cupcakes for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8

Once the cupcakes are cool, use a paring knife or a cupcake corer to remove the centers of each cupcake, creating a small well for the jelly (be careful not to cut all the way through).

Step 9

Spoon about 1 tablespoon of fruit jelly into the center of each cupcake. Set the filled cupcakes aside.

Step 10

To make the frosting, beat the cream cheese and peanut butter together in a mixing bowl until smooth and creamy.

Step 11

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

Step 12

Mix in the heavy cream and salt, and beat for an additional 1-2 minutes until the frosting is fluffy and spreadable.

Step 13

Transfer the peanut butter frosting to a piping bag fitted with your preferred tip, and pipe the frosting onto the filled cupcakes.

Step 14

Optional: Garnish with a small dollop of jelly on top or sprinkle with crushed peanuts.

Step 15

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

Nutrition Facts

Serving size	(1558.4g)

Amount per serving	% Daily Value*
Calories	4973.2

Total Fat 133.9g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 910.5mg	0%
Sodium 2868.1mg	0%
Total Carbohydrate 884.2g	0%
Dietary Fiber 13.9g	0%
Total Sugars 646.7g
Protein 89.8g	0%

Vitamin D 213.7IU	0%
Calcium 488.2mg	0%
Iron 17.9mg	0%
Potassium 1645.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 7.0%

Carbs: 69.3%