PB & J Cupcakes - Kraft Recipes Top
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PB & J Cupcakes

Prep Time
Total Time

24 servings

Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.

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Make It

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  • Heat oven to 350ºF.
  • 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.

Special Equipment Needed


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Special Extra

Garnish with fresh strawberry halves before serving.


Prepare using JELL-O Raspberry or Grape Flavor Gelatin.

Special Extra

Spoon COOL WHIP mixture into piping bag fitted with decorative tip; use to pipe COOL WHIP mixture onto cupcakes.

How to Store

Store filled and frosted cupcakes in tightly covered container in refrigerator.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 230
Total fat 9g
Saturated fat 2.5g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This is a very good recipe and it is easy to do. This is a very good recipe and it is easy to do. However, I think I will eliminate the vanilla pudding next time and double instead the amount of peanut butter. The jello center was very nice, I will be sure and make my little cut outs larger in width next time so I can actually put bigger chunks of the jello inside. I was a little bit hesitant the first time, but the jello holds so well without weeping into the cake as a jelly might. A fun recipe. I'm going to use it with watermelon jello next time.
Date published: 2013-07-08
Rated 3 out of 5 by from Very time intensive but the result looks great. Very time intensive but the result looks great. I wish the site had specified exactly how much whipped topping to use. The "tub" I had was obviously smaller than what the recipe intended because the gelatin didn't mix in all the way, leaving visible bits of granulated sugar in the frosting. I only had enough frosting to frost 17 cupcakes. Very easy to cut out the squares of cake and put the jello in, but I had to then trim the top piece because it would not fit over the jello.
Date published: 2013-07-24
Rated 5 out of 5 by from I made such an impression with the great-grand-children using this recipe! I made such an impression with the great-grand-children using this recipe! They watched with joy and then had such a treat later.
Date published: 2013-03-26
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