Peanut Butter and Jelly Cupcakes
|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|
|2 lb||powdered sugar|
|3 Tbsp||peanut butter|
get recipes @ goboldwithbutter.com
|1/2 c||grape or strawberry jam|
Pinched by pickles13, and 66 more.
Waterbury, CT (pop. 110,366)
Member Since Aug 2011
This is a cupcake that can be frosted or eaten plain. Lunchtime favorite in school lunchbox.
preheat oven to 350 degrees. fill cupcake with liners
prepare cake mix as indicated on box and add pudding mix. add peanut butter and beat well.
fill 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,
bake 20 minutes or until the top bounces back to touch.
take out allow to cool 30 minutes. enjoy at this point or add frosting.
while cooling cupcakes cream butter and peanut butter in a bowl with mixer.
Slowly add a cup at a time the powdered sugar until finished. Then add the milk.
for the drizzle.... place the jelly in sauce pan and heat until thick liquid and place over cupcakes