Name: Peanut Butter & Jelly Cupcakes
Prep time: 45 min
Cook time: 45 min
Yield: 2
Ingredients: 1 package yellow cake mix (regular size) -; 3 large eggs -; 1 cup 2% milk -; 1/2 cup butter, melted -; 1-1/2 teaspoons vanilla extract -; 1 cup peanut butter chips -; Frosting: -; 1-1/2 cups butter, softened -; 1-1/2 teaspoons vanilla extract -; 6 cups confectioners' sugar -; 2 to 3 tablespoons heavy whipping cream -; 1/3 cup strawberry spreadable fruit -; 1/2 cup peanut butter -; Additional peanut butter chips -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter & Jelly Cupcakes

1. 1 package yellow cake mix (regular size) -

2. 3 large eggs -

3. 1 cup 2% milk -

4. 1/2 cup butter, melted -

5. 1-1/2 teaspoons vanilla extract -

6. 1 cup peanut butter chips -

7. Frosting: -

8. 1-1/2 cups butter, softened -

9. 1-1/2 teaspoons vanilla extract -

10. 6 cups confectioners' sugar -

11. 2 to 3 tablespoons heavy whipping cream -

12. 1/3 cup strawberry spreadable fruit -

13. 1/2 cup peanut butter -

14. Additional peanut butter chips -

How to cook deliciously - Peanut Butter & Jelly Cupcakes

1. Stage

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

2. Stage

In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended.

3. Stage

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips.