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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 11g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is the best shortcut you’ll find to making tasty and fluffy peanut butter cupcakes. Pre-made chocolate frosting and a box of yellow cake mix are the keys to having 24 cupcakes ready in no time. You can choose to make the cake batter with water or use milk for a richer version. Once the cupcakes are cool, a chocolate-peanut butter frosting is the final touch to have a decadent yet easy treat on your table. This is a great recipe for birthday parties, family gatherings, or any other celebratory occasion. Decorate your cupcakes with mini Reese’s pieces, semi-sweet chocolate chips, or chocolate shavings. You’ll be amazed by how little time it takes to put the dessert together, and your guests will appreciate both the delicious cupcakes and the speedy delivery.
Yellow cake mix is a great ingredient to have at home for those last-minute dessert emergencies that might arise. Besides, just the cake itself, without any frills, is always a delicious treat. Classic yellow cake mix is simply a ready-to-use preparation made out of what you’d normally use to make a cake: flour, baking powder, salt, plus some additives and preservatives to make it shelf-stable. Though you can make your own cake batter for this recipe, the beauty of these cupcakes is that there are very few measurements to make and the only thing you need is to do is mix the cake with water, eggs, and peanut butter, bake it, and frost it once the cupcakes are cool.
As the frosting is chocolate, the peanut butter isn’t evident to the naked eye. It’s a good idea to place a sign nearby stating that the cupcakes contain peanuts to avoid any allergy-related emergencies during your gathering. Alternatively, decorate the cupcakes with whole salted peanuts so people know what’s in them.
“These cupcakes couldn’t be easier to make. Zhuzhing up store-bought products means they come together in a snap and it’s so customizable! Depending on the frosting you buy and how strong you want the flavor to be, consider adding a touch more peanut butter for an extra nutty kick.” —Kayla Hoang
1 package yellow cake mix, plus eggs, oil, and water as directed for a 2-layer cake
3/4 cup chunky peanut butter, divided
1 (16-ounce) can chocolate frosting
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Prepare the cake mix according to package directions, adding 1/2 cup of peanut butter along with the eggs, oil, and water called for on the box directions.
Spoon the batter into muffin pans lined with baking cups, filling each about 2/3 full.
Bake for 20 to 25 minutes or until cake bounces back when touched lightly.
Place cupcakes on a rack to cool.
Blend ready-to-spread frosting with the remaining 1/4 cup peanut butter.
Frost the cooled cupcakes, and serve.
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Peanut Butter & Jelly Cupcakes – Crusts Removed | Just Add Sugar
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Going Back-To-School never tasted as sweet as these creamy peanut butter and jelly swirled cupcakes. Combining two of our favorite nostalgic flavors with a light and easy recipe makes these cupcakes the perfect treat. Plus we’ll show you how to achieve that perfect two-flavor swirl.
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