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PB&J Cupcakes Recipe

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This recipe for PB&J Cupcakes is from The Derby Family Cookbook , 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
1¼ cups water
¾ cup creamy peanut butter
¼ cup vegetable oil
3 eggs

PB&J FROSTING
1 container Betty Crocker Whipped vanilla frosting
½ cup creamy peanut butter
2 to 4 tbsp.grape jelly
Directions:
Directions:
1) Heat oven to 350º. 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 ½ 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 ¼ to ½ tsp jelly into each indentation. store loosely covered.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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