PEANUT BUTTER AND JELLY CUPCAKES

Peanut Butter and Jelly Cupcakes image

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

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/3 cups creamy peanut butter, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 container (16 oz.) ready-to-spread cream cheese frosting
1 cup thawed COOL WHIP Whipped Topping
1/2 cup strawberry jelly

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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