White cake cupcakes packed with Strawberry PB&J Reese’s Cups, filled with sweet preserves, and topped with fluffy peanut butter buttercream
If peanut butter and jelly sandwiches were your childhood obsession, these Strawberry PB&J Cupcakes are about to make you very very happy. They start with a simple white cake mix filled with chopped Reese’s Strawberry PB&J Cups and they’re topped with a swirl of creamy peanut butter. I highly recommend filling them with strawberry preserves for an extra sweet surprise. They’re finished with a rich peanut butter buttercream frosting that’s light, fluffy, and totally irresistible. Add extra Reese’s candy on top, they’re the ultimate mashup of a bakery treat and your favorite lunchbox memory.
Recipe Rundown
I’ve been hearing about these PB&J Reese’s Cups for months—they dropped two limited-edition flavors: strawberry and grape. I started with strawberry and turned them into cupcakes. No extra chocolate added—just chopped Reese’s mixed into the batter so the PB&J flavor could stand out. The frosting is peanut butter-based, so it’s a full-on sweet sandwich in dessert form. For the topping, I used crushed PB&J M&Ms, but more Reese’s works just as well. These are limited edition, but regular peanut butter cups or whatever flavor Reese’s rolls out next will still do the trick!
FAQ
Can I make these cupcakes ahead of time?
Yes! Bake and cool the cupcakes, then store them unfrosted in an airtight container for up to 2 days. Frost and decorate just before serving.
What if I can’t find Reese’s Strawberry PB&J Cups?
You can substitute regular Reese’s Cups and add extra strawberry preserves inside the cupcakes for that same PB&J flavor combo.
Can I leave out the strawberry preserves?
Absolutely. The preserves add an extra fruity burst, but the cupcakes are still delicious without it thanks to the Reese’s candy inside.
Can I swap the frosting for something else?
You could! Cream cheese frosting would work if you prefer a tangy balance, but the peanut butter buttercream really ties the whole PB&J flavor together.
How should I store them?
Store frosted cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
Sprinkle of Fun
Turn these Strawberry PB&J Cupcakes into the sweetest way to celebrate big school moments!
Bake a batch as a fun end-of-school-year treat to kick off summer break, surprise your kids with them for a first-day-of-school after-dinner dessert, or mark a report card win (because every A deserves a cupcake).
You could even set up a DIY cupcake decorating station where everyone adds their own extra candies on top—kind of like a “build your own celebration cupcake” bar.
Whether it’s goodbye to homework or hello to a brand new backpack, these cupcakes make every school milestone feel extra special (and extra delicious).
Strawberry Reese’s PB&J Cupcakes
Ingredients
Cupcake Ingredients:
- 1 box white cake mix (plus ingredients listed on the box)
- 8 Reese’s Strawberry PB&J Peanut Butter Cups, chopped into small pieces
- 1/4 cup creamy peanut butter
Optional Filling:
- Strawberry preserves
Peanut Butter Buttercream:
- 2 sticks salted butter, softened
- 1/2 cup creamy peanut butter
- 4 cups powdered sugar
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1/4 cup heavy cream
Toppings:
- Extra chopped Reese’s Strawberry PB&J Cups
- PB&J M&M’s (or swap in peanut butter M&M’s or Reese’s Pieces)
Instructions
- Preheat your oven according to your cake mix package instructions. Line a cupcake pan with paper liners.
- Prepare the white cake mix according to the box directions. Stir in the 1/4 cup creamy peanut butter until just combined, then gently fold in the chopped Reese’s PB&J Cups.
- Fill cupcake liners about 2/3 full. Bake according to package directions, usually 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- If adding a strawberry preserve center, use a cupcake corer or small knife to remove a bit from the center of each cooled cupcake. Fill each with about 1 teaspoon of strawberry preserves.
- In a large bowl, beat the softened butter and 1/2 cup peanut butter together until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, mixing on low speed until combined. Stir in vanilla bean paste.
- Add heavy cream, a little at a time, and beat on medium-high speed until the frosting is light, fluffy, and spreadable.
- Frost each cupcake generously with the peanut butter buttercream.
- Top with extra chopped Reese’s PB&J Cups and a sprinkle of PB&J M&M’s (or your candy of choice) for extra flavor and crunch.
Notes
- If you can’t find PB&J M&M’s, swap in peanut butter M&M’s or Reese’s Pieces.
- Want it even more over-the-top? Drizzle melted peanut butter or strawberry sauce over the frosting before adding toppings!
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