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Peanut Butter and Jelly Cupcakes

By

PB&J sandwiches are every child’s favorite lunchtime choice. This nostalgic sweet treat will definitely steal the
spotlight at your next party. Pair cupcakes with a cold glass of milk and enjoy!

Rate this recipe 2.1/5 (51 Votes)

Ingredients

  • 1 box (16.5 oz) Favorite Yellow Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup creamy peanut butter
  • 3/4 cup grape jelly
  • divided
  • Peanut Butter Buttercream Icing
  • 1/3 cup solid vegetable shortening
  • 1/2 cup butter
  • softened
  • 3/4 cup peanut butter
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 4 cups sifted confectioners' sugar (about 1 lb.)
  • 1/4 cup milk

Details

Servings 24
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cupcakes
Preheat oven to 350°F. Line muffin pan with baking cups.

Step 2

In large bowl, beat yellow cake mix, eggs, water and peanut butter with electric mixer at low speed 30 seconds. Beat at medium speed
2 minutes. Fill baking cups 2/3 full with batter. Spoon 1 teaspoon jelly on top of batter in the center of each cup. Reserve remaining jelly
for garnish.

Step 3

Bake 18-20 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling
grid 5 minutes. Remove from pan; cool completely.

Step 4

Icing
In large bowl, beat shortening and butter with electric mixer until creamy. Add peanut butter, and vanilla. Gradually add sugar, one cup
at a time, beating well at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear
dry. Add milk, a tablespoon at a time, and beat at medium speed until light and fluffy.
Makes about 3 cups icing.

Step 5

To Assemble: Ice cupcakes with Peanut Butter Buttercream Icing; if desired, decorate with tip 21 swirls. In microwave-safe bowl,
microwave remaining jelly on High 10-15 seconds; stir until smooth. Drizzle over cupcakes and sprinkle with peanuts.

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