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  • Peanut Butter Jelly Cupcakes With Frosting

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    Peanut Butter Jelly Cupcakes With Frosting
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 box yellow cake mix
    • 1 c. Creamy peanut butter
    • 1/2 c. Grape jelly -- or possibly other
    •     Flavors
    •     Frosting: -----
    • 1/3 c. Unsweetened cocoa pwdr
    • 1/4 c. Margarine
    • 2 c. Confectioner's sugar
    • 4 Tbsp. Lowfat milk
    • 1/2 tsp Vanilla extract
    • 1/2 c. Creamy peanut butter

    Directions

    1. For the muffins, line 24 (2-1/2 inch) muffin pans with paper liners. Use a non-pudding type cake mix. Place the cake fold in a large bowl along with the peanut butter. Use an electric mixer at medium speed to mix till coarse crumbs form. Continue with cake mix directions but omit the oil called for on package. Spoon batter into muffin c., filling each half full. Top each with 1 tsp. jelly. Add in sufficient batter to cover jelly, filling each c. to 3/4 full. Bake in preheated 350-degree oven for 20 min or possibly till cakes spring back when lightly touched. Cold in pan on wire rack for 10 min. Frost if you like.
    2. FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat cocoa and margarine till smooth. Gradually beat in sugar, alternating with lowfat milk and vanilla. Beat in peanut butter till frosting is fluffy.
    3. Yields: 24 cupcakes and sufficient frosting for all.

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