Peanut Butter & Jelly Cupcakes

Name: Peanut Butter & Jelly Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 cup cakes
Cuisine: American
Ingredients: 1 box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type); 1 c skippy creamy peanut butter; 1/2 c grape, strawberry or raspberry jelly; chocolate frosting (recipe below)

By Tammy T
@ttodd4jesus

This is a Fun, Easy, and Tasty recipe to make! I made these as I love peanut butter and jelly, and then to add chocolate to it, for me it was worth doing a happy dance for! This would be a great recipe to do with children! I also think it would be a great football watching snack! Or even a great pot luck food! Enjoy as I did and do the happy dance!

Recipe from: Skippy

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

24 cup cakes

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1

box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type)
1 c

skippy creamy peanut butter
1/2 c

grape, strawberry or raspberry jelly
·

chocolate frosting (recipe below)
Add Ingredients to Grocery List

How to Make Peanut Butter & Jelly Cupcakes

Step-by-Step

Choclate frosting recipe:

1/2 cup margarine,
4 tablespoons cocoa powder
4 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Directions: Melt margarine over a low heat or micro. Put melted margarine in a mixing bowl. Gradually beat in cocoa, sugar, milk and vanilla, mix well.
Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
Beat cake mix with Skippy® Creamy Peanut Butter in large bowl with electric mixer on medium speed until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Spread with frosting.