Peanut Butter and Jelly Cupcakes
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Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

There's peanut butter and jelly inside these yummy cupcakes, and peanut butter atop the luscious cream cheese icing as well!

Servings: 63 servings (1 serving = 1 cupcake)
Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Peanut butter, creamy
1 lb 2.00 oz
2 cups
Strawberry pie filling, prepared
10 oz
1 cup
Gold Medal™ Yellow Cake Mix (11152)
5 lb
1 box
Icing
INGREDIENT
WEIGHT
MEASURE
Water, hot approx. 120°F
1 lb
2 cups
Strawberry flavored gelatin powder
13 oz
2 cups
Cream cheese, softened
2 lb 8.00 oz
5 cups
Whipped topping
1 lb 8.00 oz
9 1/2 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Peanut butter, creamy
1 lb 2.00 oz
2 cups
Batter
  1. Add 3 1/2 cups water, peanut butter, strawberry filling and cake mix in mixer bowl fitted with paddle attachment; mix on medium speed for 2 minutes.
  2. Add remaining water slowly while mixing on low speed; mix an additional 2 minutes.
  3. Deposit #12 scoop of batter into greased or paper-lined muffin pans.
  4. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
23-26 minutes
Standard Oven
350°F
26-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Icing
  1. Combine hot water and gelatin powder in mixing bowl; allow mixture to cool to room temperature.
  2. Add cream cheese to mixer bowl fitted with paddle attachment; mix on high for 3 minutes.
  3. Add gelatin mixture slowly, while on low speed for 30 seconds; mix an additional 30 seconds on medium until combined.
  4. Fold in whipped topping gently until smooth and refrigerate to allow icing to set.
Finishing
  1. Pipe 1.5 oz of icing mixture (using star tip) on each cooled cupcake.
  2. Fill another pastry bag (using star tip) with peanut butter; pipe 0.25 oz in center of icing and serve.

  • Cupcakes containing cream cheese icing need to be held under refrigeration.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 cupcake
Calories
370
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
320mg
14%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
5%
Sugars
25g
Protein
8g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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