Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

PB&J sandwiches are every child's favorite lunchtime choice. This nostalgic sweet treat will definitely steal the spotlight at your next party. Pair cupcakes with a cold glass of milk and enjoy!
  • AmountMakes about 24 cupcakes.


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  1. CupcakesPreheat oven to 350°F. Line muffin pan with baking cups.
  2. In large bowl, beat yellow cake mix, eggs, water and peanut butter with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Fill baking cups 2/3 full with batter. Spoon 1 teaspoon jelly on top of batter in the center of each cup. Reserve remaining jelly for garnish.
  3. Bake 18-20 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
  4. Icing

    In large bowl, beat shortening and butter with electric mixer until creamy. Add peanut butter, and vanilla. Gradually add sugar, one cup at a time, beating well at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, a tablespoon at a time, and beat at medium speed until light and fluffy.

    Makes about 3 cups icing.

  5. To Assemble: Ice cupcakes with Peanut Butter Buttercream Icing; if desired, decorate with tip 21 swirls. In microwave-safe bowl, microwave remaining jelly on High 10-15 seconds; stir until smooth. Drizzle over cupcakes and sprinkle with peanuts.


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