PB & J Cupcakes

Rate this recipe on KraftRecipes.com

Overview

Prep Time

 

45 Minutes25min refrigeration

Serves

24
  • What you need
  • 1 container

    (16 oz.) ready-to-spread vanilla frosting

  • 1 pkg.

    (3 oz.) JELL-O Strawberry Flavor Gelatin, divided

  • 1 cup

    thawed COOL WHIP Whipped Topping

  • 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
  • Calories230

  • Total fat9g

  • Saturated fat2.5g

  • Cholesterol25mg

  • Sodium210mg

  • Carbohydrate36g

  • Dietary fiber1g

  • Sugars29g

  • Protein3g

  • Vitamin A0%DV

  • Vitamin C0%DV

  • Calcium4%DV

  • Iron4%DV

  • How to make it
  • 1

    Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.

  • 2

    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.

  • 3

    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.

  • 4

    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 Kitchen 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.

Show Nutrition Facts

Amounts Per Serving

  • Original Recipe
  • Calories230

  • Total fat9g

  • Saturated fat2.5g

  • Cholesterol25mg

  • Sodium210mg

  • Carbohydrate36g

  • Dietary fiber1g

  • Sugars29g

  • Protein3g

  • Vitamin A0%DV

  • Vitamin C0%DV

  • Calcium4%DV

  • Iron4%DV

Overview

Prep Time

 

45 Minutes25min refrigeration

Serves

24