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PB & J Cupcakes

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PB & J Cupcakes
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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24
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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.
Updated Aug 22, 2011

Ingredients

Cupcakes

PB & J Frosting

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    No grape jelly on the shelf? Substitute your favorite flavor of jam, preserves or jelly.
  • tip 2
    Use jelly or jam from a squeezable container to make quick work of adding it to the frosting.
  • tip 3
    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

250 Calories, 13g Total Fat, 4g Protein, 28g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3 1/2g
16%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
210mg
9%
Potassium
110mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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