Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes might be just the American recipe you are searching for. This recipe makes 24 servings with 280 calories, 4g of protein, and 12g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of cool whip whipped topping, strawberry jelly, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

1
Heat oven to 350F.
Equipment you will use
OvenOven
2
Prepare cake batter as directed on package.
3
Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
Ingredients you will need
Peanut ButterPeanut Butter
Pudding MixPudding Mix
Sour CreamSour Cream
Equipment you will use
Muffin LinersMuffin Liners
4
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
Ingredients you will need
CupcakesCupcakes
Equipment you will use
ToothpicksToothpicks
OvenOven
5
Remove from pans to wire racks; cool completely.
6
Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.
Ingredients you will need
Peanut ButterPeanut Butter
CupcakesCupcakes
FrostingFrosting
SpreadSpread
JellyJelly
Equipment you will use
WhiskWhisk
BowlBowl
DifficultyExpert
Ready In1 h, 20 m.
Servings24
Health Score1
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