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 30 min
  • Total Time 1 hr 40 min
  • Servings 24

Ingredients

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
250
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
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:
2
*Percent Daily Values are based on a 2,000 calorie diet.