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Desserts

Peanut Butter & Jelly Cupcakes

Peanut Butter & Jelly Cupcakes recipe
photo by:kraft
PB&J shouldn't be reserved for sandwiches. Enjoy the perfect combination by making peanut butter cupcakes topped with strawberry jelly.
time
prep:
15 min
total:
1 hr 20 min
servings
total:
24 servings

What You Need

1
pkg.   (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/3
cups  PLANTERS Creamy Peanut Butter, divided
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tub  (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
1/2
cup  strawberry jelly

Make It

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 until blended; spread onto cupcakes. Top with jelly.

Kraft Kitchens Tips

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 refrigerated.
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