Gluten-free Peanut Butter & Jelly Cupcakes

Overhead image of cupcakes on three pink plates with 2 cups of coffee

Gluten-free Peanut Butter & Jelly Cupcakes

Nick swore off Nutella recently & has been getting his Nutella fix from Peanut Butter & Jelly sandwiches instead (I am not sure whether that is healthier!?) but anyways, let me tell you, I majorly underappreciated how tasty PB&J’s were as a kid! It’s such a good combo on bread, it got me thinking how to turn it into a dessert & voila, let me introduce you to my Peanut Butter & Jelly Cupcake. 😊 I used my basic vanilla cupcake recipe, filled it jam & topped it with creamy peanut butter icing!

Plus, I experimented making these basic vanilla cupcakes with gluten-free flour as well for a more inclusive recipe for our gluten-free readers! See my tips on this below.

Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!

Quantity: 12 cupcakes


  • 125g / ½ c butter
  • 200g / 1 c sugar
  • 2 eggs
  • 170g / 1 1/3 c all-purpose or gluten-free flour (this is the one that I recommend for baking)
  • 1 ½ TL / 1 ½ tsp baking powder (if you are making this gluten-free, double-check that your baking powder is also gluten-free!)
  • ½ TL / ½ tsp pure vanilla extract
  • 120ml / ½ c milk + 1 El / 1 tbsp more if you make the gluten-free version (Pro tip: gluten-free flour tends to be “drier” than all-purpose flour so adding a little more liquid prevents your desserts from drying out)
  • Your favorite jam / jelly / marmalade – I love Bonne Maman’s Blackberry Jam!
  • Ingredients for the Peanut Butter Frosting can be found here


  1. Preheat oven to 175°C / 350°F & line a standard sized muffin baking tray with cupcake papers
  2. Cream the butter until fluffy & then add the sugar. Next, add the eggs & mix thoroughly. Scraping down the sides & bottom of your mixing bowl at least once
  3. Combine the flour & baking powder in a bowl (Pro tip: if you are using gluten-free flour, I recommend sifting the flour & baking powder together before using as it tends to clump together more than all-purpose flour) & measure out the milk (Don't forget the extra EL / tbsp of milk for the gluten-free version!)
  4. Alternately add the flour mixture & milk (flour, milk, repeat) to the butter mixture, mixing well between each addition
  5. Once fully mixed, distribute the batter evenly between the cupcake papers.
    1. Pro tip: the batter should fill the cupcake papers about 2/3’s full. Fuller than this & the cupcakes may overflow while baking. Everyone’s baking tray is a little different so it could be that you have some batter leftover – bake a few extra after the first 12 are done if this is the case, lucky you!
  6. Bake for 20-22 minutes. The tops will be slightly golden & when you insert a toothpick into the center of the cupcake, it comes out clean
  7. While your cupcakes are baking, whip up the frosting! I used the same peanut butter frosting recipe from the blog a few weeks ago – you can find it here!
    1. Note: for the gluten-free version – some powdered sugar includes a wheat starch so double-check the label before buying.
  8. Make sure the cupcakes have fully cooled before filling & icing them. To fill them, start by using a serrated knife to cut out a “cone-shape” from the top of each cupcake. Cut the cones about halfway down. Be careful not to cut so deep that you can see the bottom of the cupcake paper!
  9. Using a small spoon, fill the cupcake holes with jam & finish by icing the cupcakes with your peanut butter frosting!
Storage notes: Store the frosted cupcakes at room temperature for up to 2 days. Leftover frosting can be frozen in an airtight container for up to 1 month. Likewise, the cupcakes can be made ahead of time & frozen in an airtight container for up to 1 month.

Happy Baking!

Post a pic and tag us @nickxfritz_munich with your version!

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