Peanut Butter Jelly Cupcakes

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Peanut Butter Jelly Cupcakes

Peanut Butter Jelly Cupcakes


  • Cupcakes:
  • 4.2 oz applesauce/apple puree
  • 9.7 oz coconut yoghurt
  • 2.6 oz peanut butter
  • 2.1 oz coconut sugar
  • 2.1 oz Macro Mike peanut butter brittle protein powder (Discount Code: 'amb-mon')
  • 4.4 oz gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Filling:
  • 5.3 oz strawberry or raspberry jam
  • Frosting:
  • 5.3 oz dairy-free butter
  • 2.3 oz peanut butter
  • 2.1 oz icing sugar
  • 1.1 oz Macro Mike peanut butter brittle protein powder


  1. Preheat the oven to 320°F and line a muffin tray with 9 cupcake cases.
  2. To make the cupcakes, whisk together the applesauce/apple puree, yoghurt, peanut butter, and sugar until smooth in a large bowl.
  3. Fold in the protein powder, flour, baking powder, and bicarb soda until well combined.
  4. Distribute the batter evenly between the cupcake cases, smooth out the tops, and bake for 15-20 minutes until they're lightly golden. Let them cool.
  5. Once cooled, create a small well in the center of each cupcake and fill it with 1-2 tablespoons of jam.
  6. For the frosting, beat together the butter and peanut butter in a medium bowl using a hand-held beater.
  7. Once combined, add the sifted sugar and protein powder. Beat until the frosting is light and fluffy.
  8. Frost each cupcake using a piping bag or by spreading it on top. Finish off with a fresh raspberry or strawberry on each and dive in!

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