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PB&J Cupcakes + Sugared Toast Sprinkles

Burning question- when you think of PB&J, what flavor of jelly comes to mind? Growing up, we were a pretty strict grape jelly household. PB&J with anything other than grape jelly was just unheard of. Now that I'm an adult, kind of, I love exploring new flavors of jelly- especially savory. But that's for another day. These throwback cupcakes are so much fun. The sugared toast sprinkles on top really magnify the sandwich theme and take it to the next level. Feel free to use whatever jelly you prefer for PB&Js or whatever you have on hand.


Bowl #1

1 cup [225 grams] granulated sugar

6 tablespoons [85 grams] butter, softened

Bowl #2

2 whole eggs

1/2 cup [125 grams] whole milk

1 tablespoon vanilla extract

Bowl #3

1 1/2 cup [205 grams] all-purpose flour

2 tablespoons dry milk powder

2 teaspoons baking powder

1/2 teaspoon salt

On the sidelines:

Peanut butter frosting, recipe as follows

Jelly, for stuffing

Sugared toast sprinkles, recipe as follows



Preheat the oven to 350. Line a cupcake pan with paper liners.


In the first bowl, cream together butter and sugar for a few minutes.


Add the second bowl into the first bowl and continue to cream for another minutes. It's OK if the mixture looks a bit curdled.


Whisk together the dry ingredients in the third bowl and add them into the wet ingredients. Mix until everything comes together and looks cohesive but don't over mix!


Portion the batter into the prepared cupcake pan, filling the individual tins about 2/3 of the way full.


Bake until the cupcakes are set and very lightly brown, about 12-15 minutes. Let cool.


Once cooled, use the back of a wooden spoon or whisk to make a small hole in the center of the cupcake. Spoon or pipe the jelly into the hole. Don't get too crazy here- a teaspoon or two go a long way! Pipe or spoon peanut butter frosting on top and sprinkle with the sugared toast sprinkles.


Peanut Butter Frosting

Bowl #1

1 1/2 sticks [169 grams] of butter, softened

1 cup [270 grams] creamy peanut butter

2 ounces cream cheese, softened

2 cups [230 grams] powdered sugar

Pinch of salt


Cream all ingredients together until fluffy and delicious.


Sugared Toast Sprinkles

A couple slices of bread

A couple pats of butter

A few tablespoons of granulated sugar


Thoroughly butter your slices of bread. Spread the sugar on top of the buttered bread and lightly press to adhere. Either in a toaster oven or regular oven, bake the bread until well-toasted and the sugar has caramelized. Let cool.


Once cooled, place the sugared toast in the food processor and pulse to create crumbs.

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