Peanut Butter and Jelly Cupcakes

Shena Roberts

By
@sheshe23

This is a cupcake that can be frosted or eaten plain. Lunchtime favorite in school lunchbox.

Rating:
★★★★★ 1 vote
Comments:
Serves:
18
Prep:
20 Min
Cook:
20 Min

Ingredients

CAKE INGREDIENTS

1 box
vanilla cake mix w/out pudding
1 box
vanilla instant pudding
3 Tbsp
peanut butter, creamy heaping
2 tsp
vanilla extract
5 Tbsp
grape jam
5 Tbsp
strawberry jam

FROSTING

2 lb
powdered sugar
3 Tbsp
peanut butter
1/3 c
milk
1 stick
butter

DRIZZLE (OPTIONAL)

1/2 c
grape or strawberry jam

Step-By-Step

1preheat oven to 350 degrees. fill cupcake with liners
2prepare cake mix as indicated on box and add pudding mix. add peanut butter and beat well.
3fill the bottom of the cupcake lining then place a dollop of the jam and top off the cupcake liner to about 1/3 left to the top. continue until all is completed using both jams,
4bake 20 minutes or until the top bounces back to touch.
5take out allow to cool 30 minutes. enjoy at this point or add frosting.
6while cooling cupcakes cream butter and peanut butter in a bowl with mixer.
7Slowly add a cup at a time the powdered sugar until finished. Then add the milk.
8for the drizzle.... place the jelly in sauce pan and heat until thick liquid and place over cupcakes

About this Recipe

Course/Dish: Cakes, Other Snacks
Other Tags: Quick & Easy, For Kids