PB & J Cupcakes

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Overview

Prep Time

 

20 Minutes81min refrigeration

Serves

24
  • 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

Show Nutrition Facts

Amounts Per Serving

  • Original Recipe
  • Calories200

  • Total fat8g

  • Saturated fat3.5g

  • Cholesterol25mg

  • Sodium230mg

  • Carbohydrate31g

  • Dietary fiber1g

  • Sugars24g

  • Protein4g

  • Vitamin A0%DV

  • Vitamin C0%DV

  • Calcium4%DV

  • Iron4%DV

  • How to make it
  • 1

    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.

  • 2

    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.

  • 3

    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 Kitchen 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.

Show Nutrition Facts

Amounts Per Serving

  • Original Recipe
  • Calories200

  • Total fat8g

  • Saturated fat3.5g

  • Cholesterol25mg

  • Sodium230mg

  • Carbohydrate31g

  • Dietary fiber1g

  • Sugars24g

  • Protein4g

  • Vitamin A0%DV

  • Vitamin C0%DV

  • Calcium4%DV

  • Iron4%DV

Overview

Prep Time

 

20 Minutes81min refrigeration

Serves

24