How to make Vegan Peanut Butter & Jelly Joy Cupcakes recipe

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These vegan Peanut Butter & Jelly Joy Cupcakes are a delicious and unique twist on a classic favorite. The cupcakes are made with a light and fluffy vegan vanilla cake base, filled with a sweet and tart raspberry jam, and topped with a creamy peanut butter frosting. The combination of flavors is sure to bring a smile to your face. These cupcakes are perfect for any special occasion, or just for a fun treat. Enjoy the joy of vegan baking with these delicious cupcakes!


Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, cream together the peanut butter and vegan butter until light and fluffy. Slowly add the powdered sugar and mix until combined.
Spread a thin layer of raspberry jam on top of each cupcake. Pipe or spread the peanut butter frosting on top of the cupcakes. Enjoy!

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