Description
Delicious peanut butter jelly cupcakes made from a yellow cake mix, topped with creamy peanut butter icing and grape jelly for a delightful treat.
Ingredients
Scale
- 1 (13 ounce) box yellow cake mix (plus ingredients listed on the box)
- ¾ cup creamy peanut butter
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk (or as needed)
- ½ cup grape jelly (or jelly/jam of choice)
Instructions
- Prepare and bake cake mix according to package directions to make 22 cupcakes. Allow to cool completely.
- In a large bowl, beat peanut butter and softened butter with a hand mixer on medium speed until smooth.
- Slowly mix in powdered sugar and vanilla.
- Gradually add milk, 1 tablespoon at a time, until a pipeable consistency is reached.
- Spread a thin layer of icing over the top of each cupcake to prevent the jelly from soaking through (It just needs to cover the center of the cupcake).
- Using a piping bag (or ziptop bag with the corner cut off), pipe peanut butter icing around the outside edge of each cupcake, making a nest shape.
- Spoon 1 tablespoon of jelly into each nest.
Notes
- Store cupcakes in an airtight container in the refrigerator.
- For variations, try using different flavors of jelly or jam.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg