Dessert

PB and J Cupcakes is for Dessert.

PB and J Cupcakes takes several minutes to prepare.

PB and J Cupcakes takes several minutes to cook.

PB and J Cupcakes makes 24 servings.

The ingredients for PB and J Cupcakes are:

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, divided
1tub (10.4 oz.) COOL WHIP thawed
1 tsp Vanilla extract
1 cup boiling water


1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 eggs
1 cup milk
1/2 cup Creamy Peanut Butter

Here is how you make PB and J Cupcakes:

HEAT oven to 350?F.ADD 1 Tbsp. dry gelatin mix and 1 tsp vanilla to cool whip; 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, milk 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.Serving Size: Makes 24 CupcakesNumber of Servings: 24Recipe submitted by SparkPeople user AMYKAREENA.

The nutritional information for PB and J Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 135.5

• Total Fat: 4.4 g
• Cholesterol: 23.9 mg
• Sodium: 187.7 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 0.7 g
• Protein: 3.3 g