PB & J Cupcakes
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Updated Aug 22, 2011
Enjoy a sweet way to get PB & J! A box of cake mix and frosting from a container make it super easy.
PB & J Cupcakes
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- Prep Time 30 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 8
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ 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 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 1/2 cup creamy peanut butter
- 2 to 4 tablespoons grape jelly
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2In 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).
-
Step3Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
-
Step4In 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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