PB and J Cupcakes
Original recipe makes 24 servings
Directions
Original recipe makes 24 servings
- 1 (3 ounce) package JELL-O Strawberry Flavor Gelatin, divided
- 1 (10.4 ounce) tub COOL WHIP Vanilla Whipped Frosting
- 1 cup boiling water
- 1 package (2-layer size) yellow cake mix
- 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
- 3 eggs
- 1 cup cold water
- 1/2 cup PLANTERS Creamy Peanut Butter
Directions
- Heat oven to 350 degrees F.
- Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.