PB & J CUPCAKES

PB & J Cupcakes image

Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h10m

Yield 24 servings

Number Of Ingredients 9

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Ingredients

1 container (16 oz.) ready-to-spread vanilla frosting
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
1 cup thawed COOL WHIP Whipped Topping
1 cup boiling water
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 eggs
1 cup cold water
1/2 cup creamy peanut butter

Steps:

Heat oven to 350ºF.
Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk 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.
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.
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 cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g