Peanut Butter and Jelly
(from nmgresearch’s recipe box)
Source: Jif
Prep time: 25 minutes
Cook time: 18 minutes
Serves 24 people
Categories: CAKES
Ingredients
- 1 package Pillsbury Moist Supreme Classic White Premium Cake Mix
- 3/4 cup water
- 1/3 cup Crisco Pure Vegetable Oil
- 3 large eggs
- 1 jar Smucker's Seedless Strawberry Jam, divided (12 oz.)
- 1 container Pillsbury Creamy Supreme Vanilla Flavored Frosting
- 1/2 cup Jif Creamy Peanut Butter
- 3 tablespoons chopped salted peanuts, for garnish
Directions
-
at oven to 350. Line 24 muffin cups with paper baking cups.
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Beat cake mix, water, oil and eggs in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 1/3 full. Place 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Make a swirl of jam over batter. Cover with remaining batter filling cups 2/3 full.
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Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
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Combine frosting and peanut butter. Place frosting in decorator bag fitted with a decorator tip (4B), if desired, or frost cupcake, leaving center area for jam. Starting at outside edge, work towards center of cupcake leaving a well in the center for jam. Place remaining 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Fill center of cupcake with jam and garnish with sprinkle of chopped peanuts.