PB and J Cupcakes Recipe

PB and J Cupcakes Recipe

  • 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
  1. Heat oven to 350 degrees F.
  2. 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 8×4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
  3. 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.
  4. 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.
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