Peanut Butter & Jelly Cupcakes

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I’ve been wanting to make peanut butter and jelly cupcakes for awhile now, and boy am I glad that I finally got around to it. These tasty mini cupcakes are just the right amount of sweet and have a delightful zing from the addition of the strawberry jam.

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I used my peanut butter fudge recipe to make the frosting. Let me tell you– the texture is as perfect as it gets, as is the flavor. Seriously, it’s downright perfect– just like real sugar-laden peanut butter buttercream.

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You could easy add jam filling into the centers of these low carb cupcakes if you like. The combination of peanut butter to jelly is absolutely perfect. You’re going to love them!

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Peanut Butter & Jelly Cupcakes


Peanut Butter & Jelly Cupcakes

Makes 12 mini cupcakes. 2g net carbs each.


  • 1 1/2 C almond flour
  • 1 scoop whey protein powder (I use Jay Robb unflavored)
  • 2 1/2 T coconut flour
  • 1/4 C + 1 T natural peanut butter
  • 2 T butter
  • 1/2 C sweetener (I used Swerve)
  • 2 eggs
  • 2/3 - 3/4 C water
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • Frosting:
  • 1/3 batch Easy Peanut Butter Cream Cheese Fudge
  • 4 T butter
  • 1/4 C sugar free jelly or preserves (I used Polaner Sugar Free Strawberry)


  1. Preheat oven to 350 or preheat cupcake maker (I used a Baby Cakes Cupcake Maker).
  2. In a large bowl, whisk together almond flour, protein powder, coconut flour, sweetener, salt and baking powder.
  3. Add in peanut butter, butter, eggs, vanilla extract and 1/2 C water. Mix well.
  4. Allow cake batter to sit for about five minutes. If it's too thick, add in another 1/4-1/3 C water and stir well.
  5. Fill mini muffin pan or cupcake maker wells 2/3 full with cake batter. Bake for about 12 minutes (about five minutes in a cupcake maker) or until cakes are slightly browned around the edges and firm to the touch. Allow to cool.
  6. Prepare peanut butter frosting by adding peanut butter fudge (at room temperature) and butter in a medium bowl. Mix with an electric mixer (preferably a stand mixer) until it's light and fluffy-- about three minutes.
  7. Pipe peanut butter frosting in a ring shape around the borders of each cooled cupcake, then fill the center with a teaspoon of sugar free jelly.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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