Provided by Woman's Day
Heat oven to 350°F. Line 24 muffin cups with paper or foil liners (see Before You Start, above).
Put peanut butter and water in a large bowl. Beat with mixer on low speed until well blended. Add cake mix, eggs and oil; beat on low speed 1 minute to combine. Increase speed to medium and beat 2 minutes or until thickened and smooth. Spoon into lined cups. Place a teaspoon strawberry jam on top middle of each and press jam down slightly with back of the spoon.
Bake 20 to 22 minutes until a wooden pick inserted near center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing cupcakes from pan to rack to cool completely.
Calories 189 Fat 9g Saturated fat 2g Cholesterol 27mg
Sodium 196mg Carbohydrate 24g Fiber 1g
This recipe has been added to the following public cookbooks:
JLO'S,
Sweets n Petites,
good all around food,
Worth's Cookbook,
Mama's cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Trackgirl175
08/06/08 06:35 PM | delicious!i know peanut butter and jelly cupcakes don't sound very appetizing, but these cupcakes are a delicious treat for the whole family! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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