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SunButter & Jelly Cupcakes

  • Author: Natalie
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american


Fluffy grain-free SunButter cupcakes filled with berry jam and swirled with vegan SunButter buttercream. A sandwich-inspired sweet treat!



SunButter Cupcakes

  • 1/2 cup (120g) almond milk
  • 1 tbsp lemon juice
  • 1/3 cup (105g) maple syrup
  • 1/3 cup (80g) coconut sugar
  • 1/2 cup (125g) Creamy SunButter
  • 1/4 cup (50g) coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cup (160g) cassava flour
  • 2 tbsp (15g) coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Jam of choice (I used seedless blackberry)

SunButter Frosting

  • 1/2 cup vegan butter, softened
  • 1/4 cup Creamy Sunbutter
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp almond milk

Jam of choice + berries for topping



  1. Preheat the oven to 325°F. Line a cupcake pan with paper liners.
  2. Add lemon juice to the almond milk, stir and set aside.
  3. In a bowl, combine maple syrup, coconut sugar, SunButter, coconut oil, and vanilla. Beat with a hand mixer until combined and light.
  4. Add the flours, baking soda, baking powder, and salt. Beat again until just combined.
  5. Add the almond milk + lemon juice mixture, mix briefly until you have a smooth batter.
  6. Scoop into the cupcake pan, filling each 3/4 of the way.
  7. Bake 30-35 minutes at 325°F.
  8. Cool in the pan 15 minutes, then move to a cooling rack to cool completely (you can chill them to speed this up).
  9. Once cool, use a cupcake corer or a spoon to create a cavity in the middle of each cupcake and fill with a teaspoon of jam.

SunButter Frosting

  1. With a hand mixer, beat together butter and SunButter until light and fluffy.
  2. Add vanilla extract and 1 cup powdered sugar. Continue whipping.
  3. Add remaining powder sugar and 1 tablespoon almond milk. Whip with a hand mixer until smooth and fluffy.
  4. Transfer to a piping bag and pipe onto the cupcakes, or spread with an offset spatula
  5. Top with more jam and fresh berries before serving.

Keywords: gluten free, grain free, cassava, peanut butter, nut free, paleo, berry, healthy, baking, dessert