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Desserts

PB & J Cupcakes

This player is created by Blackwell Team for testing.
video by: kraft
Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.
time
prep:
20 min
total:
1 hr 41 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1
pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
1
tub  (10.4 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
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

Make It

HEAT oven to 350ºF.

ADD 1 Tbsp. dry gelatin mix to frosting; stir gently 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 cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.

Kraft Kitchens Tips

Special Extra
Garnish with fresh strawberry halves before serving.
Substitute
Prepare using JELL-O Raspberry or Grape Flavor Gelatin.
Special Extra
Spoon tinted frosting into piping bag fitted with decorative tip; use to pipe frosting onto cupcakes.
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