PBJ Mini Cupcakes

PBJ Mini Cupcakes

These adorable miniature cupcakes are the perfect bake sale treat, boasting the lunchbox flavor combo of peanut butter and jelly!


72 to 84 mini cupcakes


Mini Cupcakes

  • 1 Yellow Cake recipe
  • 1 small jar grape jelly or strawberry jam


  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1/2 cup peanut butter, creamy
  • 3 3/4 cups (1 lb. box) C&H® Confectioners Sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk


Mini Cupcakes

Preheat oven to 350°F. Prepare cake recipe according to directions. Divide batter into a mini 24-cup baking pan.

Bake 15 to 18 minutes or until cupcakes spring back to the touch. While cupcakes are baking, make frosting.


In a large mixing bowl, beat butter and peanut butter until light and fluffy. Slowly add in confectioners' sugar, 1 cup at a time, scraping down sides of the bowl with each addition.

Add remaining ingredients; beat on low speed until combined. Continue to beat on high for 3 to 5 minutes. This will incorporate air into the frosting, making it light and easy to spread or use in a piping bag.

Allow cupcakes to cool completely before frosting. Top each frosted mini cupcake with a small dollop of jelly or jam.

Cupcakes can be stored in an airtight container in refrigerator for up to 5 days; bring to room temperature before serving to allow frosting to soften.


Click here for Yellow Cake recipe.

After adding the second tablespoon of milk to the frosting, add additional milk, 1 teaspoon at a time, until desired consistency.