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PB & J Cupcakes

PB & J Cupcakes recipe
photo by:kraft
Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.
45 min
1 hr 10 min
24 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Special Extra
Garnish with fresh strawberry halves before serving.
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.
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