• Cooking Time: 15-20 minutes
  • Servings: 24
  • Preparation Time: 20 minutes


I've been playing with the idea of making Peanut butter and jelly sandwiches into cupcakes for a while now. I wanted to make sure I captured the crust and te soft center of bread, so I went with a pie crust bottom and cake top. I'm really happy with the results, and they were a huge hit!


  • Batter for One Jiffy White Cake
  • Double Pie crust or two store bought pie crusts
  • Ina Garten's PB frosting: 1 c. Peanut Butter
  • 1 stick butter, softened
  • 1 c. powdered sugar
  • dash salt
  • 1/3 c. cream
  • 1 tsp. vanilla
  • Strawberry jam


  • Preheat oven to 350 degrees and spray 2 muffin tins with cooking spray.
  • Prepare cake batter.
  • Heat jam briefly in microwave or saucepan and stir. (You just want to break it up so it isn't solid)
  • Roll out pie crusts and cut 24 circles with a biscuit cutter.
  • Place each circle into muffin cup and press down into bottoms gently.
  • Pour 1 heaping Tbls. cake batter into each cup.
  • Top with 1 heaping Tbls. jam.
  • Fill cups with remaining batter.
  • Bake for 5-20 minutes or until tops are golden.
  • Invert onto wire rack and cool completely.
  • To prepare frosting, beat sugar, butter, peanut butter, salt and vanilla until fluffy.
  • Add cream and beat on high speed until smooth.

Categories: Cupcakes  Dessert  Sweet 
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