Peanut Butter & Jelly Cupcakes

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
20
min.
Servings

24 servings

PB&J shouldn't be reserved for sandwiches. Enjoy the perfect combination by making peanut butter cupcakes topped with strawberry jelly.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.

Size Wise

With their built-in portion control, these irresistible cupcakes are sure to win raves from both the young and young at heart alike.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 16g
Saturated fat 4g
Cholesterol 25mg
Sodium 300mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 32g
Protein 5g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %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.

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