Ingredients
1 box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type)
1 cup Creamy Peanut Butter
1/2 cup grape, strawberry or raspberry jelly
1 box (1 lb. 2.25 oz.) yellow cake mix (non-pudding type)
1 cup Creamy Peanut Butter
1/2 cup grape, strawberry or raspberry jelly
Chocolate Frosting (optional)
Directions
Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
In large bowl, with electric mixer on medium speed, beat cake mix and Creamy Peanut Butter until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.
Makes: 24 cupcakes
Preparation Time: 15 Minute(s)
Cook Time: 20 Minute(s)
Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
In large bowl, with electric mixer on medium speed, beat cake mix and Creamy Peanut Butter until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.
Makes: 24 cupcakes
Preparation Time: 15 Minute(s)
Cook Time: 20 Minute(s)
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