Peanut Butter & Jelly Cupcakes
Easy cake mix peanut butter cupcakes filled with strawberry jam, and topped with a rich peanut butter buttercream frosting!
Servings 24 cupcakes
Ingredients
For Peanut Butter Cupcakes:
- 1 box yellow cake mix
- 1 1/4 c. water
- 1/4 c. oil
- 3 eggs
- 1 c. creamy peanut butter
- 1/2 c. strawberry jam
For Peanut Butter Buttercream:
- 3/4 c. butter softened
- 1 1/4 c. creamy peanut butter
- 1 tbsp. vanilla
- 3 c. powdered sugar
- 2 tbsp. 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.
- Frost cupcakes! DEVOUR!