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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PB & J Cupcakes Recipe

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This recipe for PB & J Cupcakes is from Lori's Cookbook Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 container Betty Crocker™ Whipped vanilla frosting
1/2 cup creamy peanut butter
2 to 4 tablespoons grape jelly
Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

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).

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.

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.
Number Of Servings:
Number Of Servings:
24 Cupcakes
Preparation Time:
Preparation Time:
Prep 30 - Total 1 hr 10 min
Personal Notes:
Personal Notes:
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.

 

 

 

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