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PB & J Cupcakes

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Enjoy a sweet way to get PB & J! A box of cake mix and frosting from a container make it super easy.

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(47 Ratings)

47 Ratings

5 spoons 53%

4 spoons 15%

3 spoons 13%

2 spoons

1 spoons 11%

Member Reviews (11)

7e95ab6f-4421-415c-9d44-3b06ee2a441f

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PREP TIME
30 Min
TOTAL TIME
1 Hr 40 Min
SERVINGS
24

Cupcakes

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

PB & J Frosting

1: container Betty Crocker® Whipped vanilla frosting

1/2: cup creamy peanut butter

2: to 4 tablespoons grape jelly

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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, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. 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.

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Expert Tips

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.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cupcake)

Calories 250

(Calories from Fat 120),

Total Fat 13g

(Saturated Fat 3 1/2g,
Trans Fat 1g),

Cholesterol 25mg;
Sodium 210mg;
Total Carbohydrate 28g

(Dietary Fiber 1g,
Sugars 18g),

Protein 4g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 11 Reviews View All

Posted 9/20/2011 7:12:13 PM REPORT ABUSE ly2377 said:

Rating:

I hate baking but these are so easy to make that I have picked up a new hobby.... Instead of putting the jelly on top I put it inside the cupcake so when you take a bite you also get the jelly...jusl like a PB&J sandwich!!! They're a hit with my family...

This reply was: Helpful Inspiring

Posted 9/19/2011 11:49:56 AM REPORT ABUSE Hohnee said:

Rating:

Pure junk. Also, canned frosting contains trans fats.

This reply was: Helpful Inspiring

Posted 9/18/2011 2:08:51 PM REPORT ABUSE coll345 said:

Rating:

I made this and they came out great. although I skipped the jelly and covered the peanutbutter frosting w/ chocolate ganache. It tasted like a Reese's peanut butter cup-cake :O)

This reply was: Helpful Inspiring