PB & J Cupcakes

By melanieroe

Prep Time: 30 min
Total Time: 1 hour 40 min
Makes: 24 cupcakes

Nutrition Information:
1 Cupcake: Calories 270 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3 1/2g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

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. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; 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 at room temperature.
High Altitude (3500-6500 ft): No change.