peanut butter and jelly cupcakes
This is a cupcake that can be frosted or eaten plain. Lunchtime favorite in school lunchbox.
prep time
20 Min
cook time
20 Min
method
---
yield
18 serving(s)
Ingredients
- CAKE INGREDIENTS
- 1 box vanilla cake mix w/out pudding
- 1 box vanilla instant pudding
- 3 tablespoons peanut butter, creamy heaping
- 2 teaspoons vanilla extract
- 5 tablespoons grape jam
- 5 tablespoons strawberry jam
- FROSTING
- 2 pounds powdered sugar
- 3 tablespoons peanut butter
- 1/3 cup milk
- 1 stick butter
- DRIZZLE (OPTIONAL)
- 1/2 cup grape or strawberry jam
How To Make peanut butter and jelly cupcakes
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Step 1preheat oven to 350 degrees. fill cupcake with liners
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Step 2prepare cake mix as indicated on box and add pudding mix. add peanut butter and beat well.
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Step 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,
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Step 4bake 20 minutes or until the top bounces back to touch.
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Step 5take out allow to cool 30 minutes. enjoy at this point or add frosting.
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Step 6while cooling cupcakes cream butter and peanut butter in a bowl with mixer.
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Step 7Slowly add a cup at a time the powdered sugar until finished. Then add the milk.
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Step 8for the drizzle.... place the jelly in sauce pan and heat until thick liquid and place over cupcakes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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