PB&J is a winning flavor combination with the young and the young at heart. The combination of rich protein and sweet fruity preserves makes a perfect, wholesome treat. These cupcakes are a surprising way to enjoy an old favorite.
INGREDIENTS | SERVES 24
- 1 18.25-ounce package yellow cake mix plus ingredients called for on box (except oil)
- 1 cup creamy peanut butter
- ½ cup jelly
- 24 paper baking cups
- 1 16-ounce tub prepared frosting
Preheat oven to 350°F. Line muffin pan with 24 paper baking cups. Set aside.
Beat cake mix and peanut butter using an electric mixer on medium speed until crumbs form. Then continue according to the instructions on the cake mix package, omitting oil.
Fill each muffin cup halfway. You should have batter remaining when finished. Add 1 teaspoon jelly to each cup.
Cover jelly with batter so that the paper cup is ¾ full and the jelly is covered entirely. Bake cupcakes for 24 minutes, or until a toothpick comes out clean.
Remove pan to a wire rack and allow cupcakes to cool for 15 minutes. Remove cupcakes from pan and allow to cool completely before frosting.