Peanut Butter & Jelly Cupcakes Recipe

Name: Peanut Butter & Jelly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 350u00b0. 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
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
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.

2540

kcal

Calories

116

Fat

332

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 3 large eggs, 1 cup 2% milk, 1/2 cup butter, melted, and more.

Yes, Peanut Butter & Jelly Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter & Jelly Cupcakes

How did you like this recipe?

Frequently Asked Questions