Peanut Butter and Jelly Cupcakes
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!
- 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
Level of difficulty Average
Cost Average budget
Preheat oven to 350°F. Line muffin pan with baking cups.
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
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.
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.
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.