Tender peanut butter cake, slightly sweet and tart strawberry jam, and the BEST peanut butter buttercream make these Gluten Free Peanut Butter & Jelly Cupcakes a delightful treat for adults and kids alike.

An American Classic

Not many things are as quintessentially American as a peanut butter and jelly. Sure, you could say hot dogs or burgers, but almost every other country has their version. But not when it comes to peanut butter and jelly.

Did you know that peanut butter made it’s premiere at the 1893 Chicago World’s Fair? And jelly became popular with American troops in WWI? But it wasn’t until WWII that the classic PB&J became hit as it was on U.S military ration menus throughout the war. After the war, when soldiers came home, it became a staple in households throughout the nation. Who knew a simple sandwich had so much history!

PB&J is nostalgic comfort food to a lot of us, my husband included. And people get very specific about how to make their PB&J… According to my cousin, you always use smooth peanut butter with grape jelly and crunchy peanut butter with strawberry jelly, no exceptions. Personally, I just really like any excuse to eat peanut butter. Especially when it’s in the form of a cupcake and frosting.

What’s In Gluten Free Peanut Butter & Jelly Cupcakes?

I got the idea for my gluten free peanut butter & jelly cupcakes while I was making some sandwiches for lunch one day. To be clear, we have no children, we just really like PB&J. I wanted the cupcakes to be a little sweeter than a sandwich, but nothing overpowering.

After some (a lot) of trial and error, I settled on a soft peanut butter cake for the cupcake. It’s a little sweet and has a nice peanut butter flavor, yet still reminds me of the bread in a PB&J.

Store-bought strawberry jam works really well for the jelly center in these cupcakes. No need to make homemade as you’re only using a little in each cupcake. Plus, using store-bought saves on time and is super convenient!

While the peanut butter cake and the strawberry center are delicious, it’s the frosting that’s everyone’s absolute favorite part of these gluten free peanut butter & jelly cupcakes. It is damn good. Just a simple American buttercream with lots of peanut butter flavor. I can confidently say that this peanut butter buttercream will be making an appearance on more than just these cupcakes!

Tips for Making Gluten Free Peanut Butter & Jelly Cupcakes

I say it in every baking recipe, but room temperature ingredients are key. Especially when it comes to gluten free baking! Everything will combine easier and your GF flour will absorb the wet ingredients much better. AKA, your cake will not taste gritty and like flour.

Contrary to what my cousin thinks about crafting the perfect PB&J, I would not recommend using crunchy peanut butter in either the batter or frosting. If you’d like a little crunch, you could always sprinkle some chopped roasted peanuts on top of the cupcakes, but I don’t think it’s necessary.

Be sure to stir the strawberry jam well so that it’s a pourable consistency. Don’t heat the jam up as this would cause it to absorb into the cake, which you don’t want it to do.

Make sure to buy seedless strawberry jam as well. If you can’t find seedless, push the jam through a fine mesh sieve or strainer to remove the seeds before filling your cupcakes.

When cutting out the center of the cupcake, be sure to only insert your knife halfway into the cupcake. You need a little cake in the bottom to pack down to ensure the jelly doesn’t leak out.

Also, be sure to save the center of the cupcake you cut out! I place it back on top of the jam to prevent the frosting from sinking into the center. Otherwise you will end up with way too much frosting on your cupcake. Even if you don’t believe me, there can be too much frosting on a cupcake.

Let’s Eat!

I hope you enjoy these cupcakes and they bring back a bit of childhood nostalgia. They’re super fun to make and both kids and adults love them. They’d even be great for a birthday party! I mean, who doesn’t love a good PB&J?

If you make my Gluten Free Peanut Butter & Jelly Cupcakes, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!

Cheers to you, friend!

Gluten Free Peanut Butter & Jelly Cupcakes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Assembly 20

Total Time 1

Course Dessert

Cuisine American

Servings 18

Ingredients

Cupcakes

½ cup unsalted butter room temperature
¾ cup granulated sugar
¾ cup brown sugar packed
2 eggs room temperature
½ cup smooth peanut butter
1 teaspoon vanilla extract
1 cup milk
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups gluten free 1:1 flour I recommend King Arthur Gluten-Free Measure for Measure Flour
1 cup seedless strawberry jam stirred so it is smooth and pourable
freeze dried or fresh sliced strawberries to garnish if desired

Frosting

1 cup unsalted butter room temperature
1 ½ cups smooth peanut butter
4 cups confectioner's sugar
4 tablespoons heavy cream

Instructions

For the Cupcakes

Preheat your oven to 350° and line a 12-cup muffin tin with cupcake liners. Line a second pan with 6 liners - this recipe makes 18 cupcakes. Set aside.
Whisk flour, salt, baking powder, and baking soda together in a small bowl.
In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugars and beat until light in color and fluffy.
Add eggs one at a time, scraping down the bowl in between each addition. Add peanut butter and vanilla and mix until just combined.
Next add half the dry ingredients and mix until just combined. Then add the milk and mix briefly. Finally, add the remaining dry ingredients and mix until just combined.
Using a ice cream scoop, fill cupcake liners about ¾ way full with batter. Bake for 25-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool 5 minutes in the pan, then transfer to a wire rack and cool completely before filling and frosting.

For the Frosting

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine butter and peanut butter until well combined.
Slowly add the powdered sugar, about ½ cup at a time, until well combined and smooth. Add heavy cream and mix well. Use a spatula to scrape down the sides of the bowl to ensure everything is combined and to get any air bubbles out of the frosting.

To Assemble the Cupcakes

After the cupcakes have cooled completely, insert a small, sharp knife about half way into the center of each cupcake. Core out a small circle (about ¾") in the center of the cupcake. Remove the cake core and set aside.
Gently pat down the cake in the center of the well you made in the cupcake. This helps keep the jam from soaking in to the cake too much. Place roughly 2 tablespoons of the stirred strawberry jam in the center of each cupcake. Top each filled well with it's cake core and press down slightly (this prevents the buttercream from sinking into the jam filling). Some of the jam may come out on top, but don't worry as it will be covered in buttercream.
Using an ice cream scoop, place on scoop of peanut butter buttercream on each cupcake and smooth out with a knife or offset spatula. If desired, garnish with freeze dried strawberries or sliced fresh strawberries (if in season).

Notes

Store cupcakes loosely covered with plastic wrap for 2 days at room temperature, or up to 4 days in the refrigerator. Let come to room temperature prior to serving if stored in fridge.
Be sure to stir the strawberry jam well so that it’s a pourable consistency. Don’t heat the jam up as this would cause it to absorb into the cake, which you don’t want it to do.
Make sure to buy seedless strawberry jam as well. If you can’t find seedless, push the jam through a fine mesh sieve or strainer to remove the seeds before filling your cupcakes.
When cutting out the center of the cupcake, be sure to only insert your knife halfway into the cupcake. You need a little cake in the bottom to pack down to ensure the jelly doesn’t leak out.