PB & J Cupcakes

PB & J Cupcakes

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

Prep Time



Total Time






box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups water
cup creamy peanut butter
cup vegetable oil
PB & J Frosting
container Betty Crocker® Whipped vanilla frosting
cup creamy peanut butter
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, 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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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