Make 24 cupcakes
Combining PB&J and a cupcakes together is out of this world…
1 package PILLSBURY Moist Supreme White Premium Cake Mix
3/4 cup water
1/3 cup Vegetable Oil
3 large eggs
1 (12 oz.) jar Seedless Strawberry Jam, divided
1 container PILLSBURY Creamy Supreme Vanilla Flavored Frosting
1/2 cup Creamy Peanut Butter
3 tablespoons chopped salted peanuts, for garnish
1. HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
2. BEAT cake mix, water, oil and eggs in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 1/3 full. Place 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Make a swirl of jam over batter. Cover with remaining batter filling cups 2/3 full.
3. BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
4. COMBINE frosting and peanut butter. Place frosting in decorator bag fitted with a decorator tip (4B), if desired, or frost cupcake, leaving center area for jam. Starting at outside edge, work towards center of cupcake leaving a well in the center for jam. Place remaining 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Fill center of cupcake with jam and garnish with sprinkle of chopped peanuts.
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