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PB & J Cupcakes 

Turn an all-time favorite sandwich into a fun dessert. PB&J Cupcakes are sweet and delicious, with a gelatin surprise packed in the center!
prep time
45 min
time
1 hr 10 min
servings
24 servings

what you need

  • 1 container (16 oz.) ready-to-spread vanilla frosting
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 cup boiling water
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 3  eggs
  • 1 cup cold water
  • 1/2 cup PLANTERS Creamy Peanut Butter

  • SPOON frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
  • ADD boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
  • MEANWHILE, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • USE paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.

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