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| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 3/4 | cup creamy peanut butter |
| 1/4 | cup vegetable oil |
| 3 | eggs |
|
| 1 | container Betty Crocker® Whipped vanilla frosting |
| 1/2 | cup creamy peanut butter |
| 2 | to 4 tablespoons grape jelly |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. |
| 2. | In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full). |
| 3. | Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 4. | In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered at room temperature. |
| No change. |
|
| No grape jelly on the shelf? Substitute your favorite flavor of jam, preserves or jelly. |
|
| Use jelly or jam from a squeezable container to make quick work of adding it to the frosting. |
Nutrition Information:
270 ( 130); 15g ( 3 1/2g, 1 1/2g); 25mg; 230mg; 30g ( 0g, 20g); 5g 0%; 0%; 4%; 4% 1 ; 1 ; 0 ; 3 2