Peanut Butter and Jelly Cupcakes

From PILLSBURY
Make 24 cupcakes

Combining PB&J and a cupcakes together is out of this world…

INGREDIENTS

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

FROSTING
1 container PILLSBURY Creamy Supreme Vanilla Flavored Frosting
1/2 cup Creamy Peanut Butter
3 tablespoons chopped salted peanuts, for garnish

DIRECTIONS
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.

Find this recipe and more at marthawhite.com