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5 from 4 votes

Peanut butter and jam cupcakes

Prep Time20 mins
Cook Time25 mins
Servings: 12 cupcakes


For the cakes

  • 160 g gluten free self raising flour
  • 160 g caster sugar
  • 130 g dairy free butter
  • 100 g peanut butter
  • 3 medium eggs
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp dairy free milk

For the filling

  • 12 tsp strawberry jam

For the topping

  • 150 g dairy free butter (I use the 'Stork' perfect for baking gold packet)
  • 100 g peanut butter
  • 300 g icing sugar
  • Handful of salted peanuts (optional)
  • A few strawberries (optional)


Make the cakes

  • Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
  • In a large bowl beat butter and sugar until creamy and then add the peanut butter and beat again.
  • Add the milk and eggs and beat again. Fold in the self raising flour, bicarbonate of soda and salt.
  • Divide the mixture between the 12 cupcake cases and bake in the oven for around 20-25 minutes, until a skewer comes out clean. Remove from the oven and leave to cool.

Fill the cakes

  • Using a serrated knife, cut a small hole in the top of each cupcake and spoon a teaspoon of jam into the hole.

Make the buttercream

  • In a large bowl cream the butter and then add the peanut butter and cream again. Slowly add the icing sugar continuing to beat until fully combined, this may take up to 5 minutes.
  • Pipe the icing onto your cupcakes and top with extra salted peanuts and strawberries (optional).