The new The Official Disney Parks Desserts Cookbook: Remembering 101 Sweet Delicious Disney Recipes cookbook is full of sweet treats that are found at Disneyland Resort, Walt Disney World Resort, Aulani, A Disney Resort & Spa, and Disney Cruise Line. These recipes were collected by Pam Brandon and Disney chefs from these destinations to create this delicious cookbook. This cookbook has recipes that are classics and also 35 new ones! To celebrate the arrival of the Disney Parks Desserts Cookbook in stores, the Disney Parks Blog shared a sweet recipe to try at home!

The recipe is for the Peanut Butter & Jelly Cupcakes and is from the Disney recipe vault. These cupcakes were once served at Trail’s End Restaurant in Disney’s Fort Wilderness Resort & Campground.  Check out the recipe below and bring some Disney magic into your own kitchen as you bake this cupcake based on a classic childhood combination!

Peanut Butter & Jelly Cupcakes Recipe

Makes 12 cupcakes 

Ingredients 

• Peanut Butter Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoons coarse salt 1/2 cup unsalted butter, at room temperature 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1/4 teaspoon vanilla extract 1/2 cup whole milk 
• Jelly Filling 1 1/2 cups favorite jelly or jam 
• Peanut Butter Buttercream 3/4 cup unsalted butter, softened 2 cups powdered sugar 3/4 teaspoon vanilla extract 3/4 cup creamy peanut butter 
• Toppings 12 peanut butter sandwich cookies 

Instructions 

Peanut Butter Cupcakes 

1. Preheat oven to 350°F. Line muffin pan with paper liners. Set aside. Whisk flour, baking powder, and salt together in a medium mixing bowl and set aside. 
2. Cream butter and peanut butter in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add both sugars and cream until fluffy. Then add eggs and vanilla and beat on medium speed until fully combined. Reduce to low speed. 
3. Add half of the flour mixture and beat until just combined. Add milk and remaining flour and beat on low speed for 1 minute, until combined. Scoop batter into prepared pan, filling each cup 2/3 of the way full. Bake 15-18 minutes, until top of cupcakes springs back when touched. 
4. Cool in pan for 5 minutes, then move to cooling rack. Cool completely before filling and frosting. 

Jelly Filling 

1. Cut a 1-inch wide hole in the center of each cupcake, about 2/3 of the way down, being careful not to cut through to the bottom. Discard extra cake pieces. Fill centers of cupcakes with 2 tablespoons of jam or jelly. Wipe away any excess filling with an offset spatula. 

Peanut Butter Buttercream 

1. Cream butter in the bowl of an electric mixer fitted with a whisk attachment until smooth. Add sugar and mix on low speed until combined. Increase speed to medium and beat until fluffy. 
2. Add vanilla and peanut butter and beat on medium speed until combined. Then place in a piping bag fitted with a star tip. Pipe buttercream on top of filled cupcakes. 
3. Top each cupcake with one peanut butter sandwich cookie and refrigerate until ready to serve. 

Always use caution when handling sharp objects and hot contents. 

Please supervise children who are helping or nearby. 

This recipe has been converted from a larger quantity in the restaurant kitchens. 

The flavor profile may vary from the restaurant’s version.

What do you think of this recipe? How did it turn out? What do you like best about it? Share your thoughts, opinions, and experiences in the comments below!