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Peanut Butter and Jelly Cupcakes

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“I have not tried this recipe. I got this recipe from Tops courtesy of Skippy. You can use strawberry or raspberry jelly in place of the grape jelly.”

Ingredients Nutrition

  • 1 lb yellow cake mix (non pudding type)
  • 1 cup Skippy creamy peanut butter
  • 12 cup grape jelly
  • chocolate frosting (optional)


  1. Preheat oven to 350. Line 24-cup muffin pan with paper cupcake liners; set aside.
  2. In large bowl, with electric mixer on medium speed, beat cake mix and skippy peanut butter until course crumbs form. Continue preparing cake mix according to package directions, omitting oil.
  3. Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.

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