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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 135.5
  • Total Fat: 4.4 g
  • Cholesterol: 23.9 mg
  • Sodium: 187.7 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.3 g

View full nutritional breakdown of PB & J Cupcakes calories by ingredient
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PB & J Cupcakes

Submitted by: AMYKAREENA

Introduction

Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes. Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.
Number of Servings: 24

Ingredients


    1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
    1tub (10.4 oz.) COOL WHIP thawed
    1 tsp Vanilla extract
    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 milk
    1/2 cup Creamy Peanut Butter

Directions



HEAT oven to 350F.

ADD 1 Tbsp. dry gelatin mix and 1 tsp vanilla to cool whip; 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, milk 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.


Serving Size: Makes 24 Cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user AMYKAREENA.





TAGS:  Desserts |

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