Peanut Butter and Jelly Cupcakes


Peanut Butter and Jelly Cupcakes

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Vanilla cupcakes filled with jelly and topped with peanut butter frosting and peanuts

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    Get inspired by a childhood throwback, and amp up vanilla cupcakes from the Hy-Vee Bakery with generous amounts of jelly and peanut butter frosting.

    Recipe Tags

    Servings and Ingredients

    Serves 16
    ½ c. Hy-Vee creamy peanut butter
    2 tbsp. Hy-Vee salted butter, softened
    7 c. Hy-Vee powdered sugar, divided
    ½ to ⅔ cup Hy-Vee 2% reduced-fat milk, divided
    2 tsp. Hy-Vee vanilla extract
    16 Hy-Vee Bakery unfrosted vanilla cupcakes
    2 c. Hy-Vee strawberry jelly, divided
    ½ c. Hy-Vee salted party peanuts
    Hy-Vee kosher sea salt, optional

    Things To Grab

    • Large mixing bowl
    • Electric mixer
    • Apple corer, melon baller or pairing knife
    • Decorator bag filled with a large star tip


    1. Place peanut butter and butter in a large mixing bowl. Beat with an electric mixer on medium until smooth. Gradually add 2 cups of the powdered sugar and ¼ cup of the milk; beat well. Slowly beat in another ¼ cup milk and the vanilla. Gradually beat in remaining powdered sugar. Beat in enough of the remaining milk to reach piping consistency. Set peanut butter frosting aside.

    2. Using an apple corer, melon baller or paring knife, cut out a 1-in. cone from the center of each cupcake. Insert the tool about halfway down. Remove the cones and trim ½ inch off the cone bottoms; set aside.

    3. Fill each cupcake center with a heaping tsp. of jelly. Reposition reserved cone pieces to cover jelly centers.

    4. Place peanut butter frosting in a decorator bag fitted with a large star tip. Pipe frosting onto each cupcake. Stir remaining jelly until softened and spoon some over each cupcake. Sprinkle with peanuts and, if desired, salt. 

    Nutrition facts


    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 5mg
    • Sodium: 75mg
    • Total Carbohydrates: 82g
    • Protein: 3g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 2%
    Calcium 2%

    Recipe Source:

    Seasons, October 2017