Thursday, February 4, 2010

PB & J Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
3/4 cup creamy peanut butter
1/4 cup vegetable oil
3 eggs
PB & J Frosting
1 container Betty Crocker® Whipped vanilla frosting
1/2 cup creamy peanut butter
2 to 4 tablespoons grape jelly

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute 30 seconds, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. 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 at room temperature.

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