PB & J Cupcakes

Name: PB & J Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 118 milliliters creamy peanut butter; 177 milliliters creamy peanut butter; 3 eggs; 2 Tbsps grape jelly; 1 container Betty Whipped vanilla frosting; 59 milliliters vegetable oil; 296 milliliters water; 1 box Betty yellow cake mix

The recipe PB & J Cupcakes could satisfy your American craving in around 1 hour and 40 minutes. This recipe makes 24 servings with 272 calories, 5g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up betty whipped vanilla frosting, water, eggs, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

Ingredients you will need

Cupcakes

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean.

Equipment you will use

Toothpicks

Oven

Remove from pan to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack

Frying Pan

In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered.

Ingredients you will need

Peanut Butter