Gluten Free Grain Free P B & J Cupcakes Recipe

Gluten Free Grain-Free P B & J Cupcakes Recipe

My beautiful g-kids, Julian (7) and Milla (5) have been with me all summer. As much as I love them, I gotta say — two kids full time are exhausting! I must have forgotten what it was like. I obviously blocked out the whole summer vacation with kids from my consciousness – like you do with childbirth or serious head injuries.

They have been my little taste testers. They are not gluten intolerant and are serious gluten eaters so I figure if they like something, it must be good.

They gave this Gluten Free Grain-Free P B & J Cupcakes Recipe two thumbs up.

In all honesty, these cupcakes are not quite as moist as regular glutenized cupcakes, but if you have a child who is gluten intolerant, these are a real treat! And they are grain-free to boot. I personally loved them!

If you or your child can’t do dairy, then just frost with a dairy free alternative. Naomi over at Straight into Bed Cakefree and Dried has a great one here. You could add some strawberry jam to her recipe if desired.

5 from 1 vote
Gluten Free Grain Free P B & J Cupcakes Recipe
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Gluten Free Grain-Free P B & J Cupcakes Recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 344kcal
Author: Gluten Free & More



  • 4 eggs – separated
  • Pinch salt
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • ¾ cup creamy peanut butter
  • 3 tablespoons flavorless vegetable oil
  • 1 teaspoon gluten-free vanilla extract
  • ½ cup ground almonds (almond meal)
  • 1 teaspoon baking soda
  • ¼ cup of good quality strawberry jam


  • 8 ounces cream cheese at room temperature
  • 1 ½ sticks (¾ cup) unsalted butter at room temperature
  • 1 teaspoon gluten-free vanilla extract
  • 1 ½ cups powdered sugar – sifted
  • 3 heaping tablespoons of good quality strawberry jam



  • Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.
  • With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running, add sugar, 1 tablespoon at a time, until stiff peaks form.
  • In a clean bowl beat the egg yolks with the peanut butter, vegetable oil and vanilla extract with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.
  • Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.
  • Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.
  • Cool on a rack until completely cooled before frosting.


  • In the bowl of an electric mixer blend together the cream cheese, butter and vanilla extract. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in.
  • Frost cupcakes.


Nutrition Facts
Gluten Free Grain-Free P B & J Cupcakes Recipe
Amount Per Serving
Calories 344 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g45%
Cholesterol 84mg28%
Sodium 168mg7%
Potassium 198mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 23g26%
Protein 9g18%
Vitamin A 335IU7%
Vitamin C 0.7mg1%
Calcium 46mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Jelly Kid Friendly Peanut Butter Recipe Vanilla
  1. Carrie
    August 7, 2008

    YUM!!!! What a great idea!!

  2. Hänni
    August 7, 2008

    Wow. i think i’m going to make this with my mom who is gluten-intolerant. will make the frosting with tofutti as she is avoiding dairy as well. thank you!

  3. linda
    August 7, 2008

    Not only appealing to gluten-intolerant people ;) I love the combination on peanut butter and almonds!

  4. Christie @ fig & cherry
    August 7, 2008

    They look better than regular cupcakes! I love almond meal in cakes – makes them so moist and nutty. Yum!

    Jealous of your frosting technique too – I can never get it to look so good!

  5. Peter G
    August 8, 2008

    Cute grandkids! And a cute recipe too Carol! Actually I’m surprised with all that liquid that they did not turn out super moist…and the almond meal too.

  6. LAK
    August 8, 2008

    I teach a 3 year old boy that is fatally allergic to peanuts, tree nuts, sesame, salmon, and Eggs… he is also intolerant and highly gluten sensitive. How can I modify recipes like this cupcake to be peanut and egg free?

    This is a huge puzzle for me and I’d appreciate any help/comments/recipe substitution suggestions for his family.

  7. LAK
    August 8, 2008

    He is also on a gluten free diet ( not just sensitive)

  8. Katie
    August 9, 2008

    That sounds wonderful! I will have to try this recipe sometime soon, when I have good jam on hand.

  9. glamah16
    August 10, 2008

    Beautiful grandkids. If only I liked PB&j I would snatch one up!I do love almond meal.

  10. Nick
    August 11, 2008

    Really? That’s an accurate picture? There’s no flour in there?! I want one!

  11. white on rice couple
    August 13, 2008

    Oh how adorable!! I think from now on, you should end each recipe with a G-Kid rating. Julian and Milla should give the dish a thumbs up or down! That would be fun.
    The cupcakes are really fun and kid friendly too!

  12. alison
    August 14, 2008

    Just found your blog! The cupcakes look delicious.

    My kids are in the same boat with the commenter Lak — no eggs or peanuts! Using sunbutter in place of peanut butter would work, but the eggs are the tough part, especially when there are so many in the recipe.

    Might just have to make these for myself and not them! :)

  13. Helen
    August 15, 2008

    These sound fab! I’m updating my reader and subscribing so will be unsubscribing by e-mail if that makes sense!

  14. Deanna S.
    August 15, 2008

    Lovely! I love your photos. These look delish and your g-kids are adorable too. Enjoy them…summer will be over soon!

  15. Krysta
    August 20, 2008

    you know those cupcakes are good, if the kids like them.

  16. Haley
    September 8, 2008

    We would like to feature your pb&j cupcakes on our blog. Please email if interested. Thanks :)


  17. Jeanine
    September 26, 2008

    Now THESE I will be trying! Oh yeah! :)

  18. Jennifer
    July 4, 2009

    These totally rock!!!! What a great idea!!! I love it!

  19. Eleven Thirty-Four
    August 31, 2009

    Made these last night for a gluten intolerant co-worker of my fiance's and she just about cried. Finally, sweets in the office that she can actually eat! Thank you so much for this recipe!

  20. Pingback: Recipe for Healthy Gluten-Free Diet: TBP’s Friday Faves: Father’s Day Treats

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