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Peanut Butter and Jelly Cupcakes
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Cuisine: Dessert Kid-Friendly
What Can I Bring?
Perfect for: Class parties, lunchboxes, birthday parties, after-school gatherings.
Make and take: Because these cupcakes don't have icing, they are particularly easy to transport. Look for disposable cupcake tins at the grocery store and simply wrap the tops with foil after the cupcakes have cooled.
Serving suggestions: A tall glass of milk.
Made famous by: Kay Yowell of McDonough, who said: "This is a simple dessert to carry for any get-together. Everybody loves peanut butter and jelly!"
Hands on time: 10 minutes Total time: 35 minutes Serves: 24
Ingredients:
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1 cup creamy peanut butter
1 1/2 cups warm milk (or water)
1 box yellow cake mix
3 eggs
2 tablespoon vegetable oil
1/2 cup strawberry jam
Instructions:
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a large bowl, combine the peanut butter and warm milk or water with an electric mixer until well-blended. Add the cake mix, eggs and vegetable oil. Beat 2 minutes, until smooth. Spoon the batter into the lined cups. Drop a teaspoon of jam on top and in the middle of the batter in each cup. Press down on the jam slightly with the back of the teaspoon.
Bake 20-25 minutes, until the centers are firm. (Do not underbake.) Cool in pan for at least 5 minutes before removing
Bake 20-25 minutes, until the centers are firm. (Do not underbake.) Cool in pan for at least 5 minutes before removing
Nutrition:
Per cupcake: 199 calories (percent of calories from fat, 44), 5 grams protein, 24 grams carbohydrates, 1 gram fiber, 10 grams fat (2 grams saturated), 25 milligrams cholesterol, 209 milligrams sodium.
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