PB and J Cupcakes

PB and J Cupcakes

5

"Yellow cupcakes with peanut butter are 'stuffed' with cubes of strawberry JELL-O and topped with strawberry frosting."

Ingredients

1 h 41 m servings 199 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
  3. Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
  4. Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.
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Reviews

5
  1. 6 Ratings

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These are very good. It's also fun to change it up a bit and experiment with different flavor combinations. My fave is orange cream/vanilla. Yum. Incidentally, I have found it MUCH easier to sco...

Oh my gosh!!!!! I'm not a PB&J person, but I made this for my husband and daughter and they love me even more! I gotta say this is the best cupcake I've tasted and made so far, I loved it. 2 thu...

I made this, and it tasted wonderful! While I'm not a peanut butter fan, I think the peanut butter flavor waas the best part. And the icing, too!