Easy cake mix peanut butter cupcakes filled with strawberry jam, and topped with a rich peanut butter buttercream frosting!
Course Dessert - cupcakes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 24cupcakes
Author Sarah @ The Gold Lining Girl
Ingredients
For Peanut Butter Cupcakes:
1box yellow cake mix
1 1/4c.water
1/4c.oil
3eggs
1c.creamy peanut butter
1/2c.strawberry jam
For Peanut Butter Buttercream:
3/4c.buttersoftened
1 1/4c.creamy peanut butter
1tbsp.vanilla
3c.powdered sugar
2tbsp.heavy cream or milk
Instructions
For cupcakes:
In a large mixing bowl, combine cake mix, water, oil, eggs, and peanut butter. Beat until well-blended.
Line two regular-sized muffin pans with paper liners.
Fill muffin cups about 2/3 full.
Bake at 350 degrees for 18-20 minutes, or until edges are golden brown and the tops of cupcakes spring back when pressed with a finger.
Cool in pans for about 10 minutes before removing to wire racks to cool completely.
For jam filling:
Using a small spoon or small cookie scoop, carefully scoop a 1-inch ball of cake out of the top of each cupcake.
Fill the divot with about 2 tsp. strawberry jam.
You can replace the cake ball on top of the jam, or not! I sometimes frost right over the jam, without replacing it, but you can add the tops back onto the cupcakes if you'd like.
For buttercream:
Combine all ingredients in a large mixing bowl, and beat until light and fluffy, about 5-7 minutes.