PEANUT BUTTER AND JELLY CUPCAKES
Make a PB&J dessert with our Peanut Butter and Jelly Cupcakes recipe! Top your Peanut Butter and Jelly Cupcakes with strawberry jelly for a perfect finish.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8985 g, Sugar 0 g, Protein 4 g
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