Try this Peanut Butter-Jelly Cupcakes with Frosting recipe, or contribute your own.
Suggest a better descriptionFor the muffins, line 24 (2-1/2 inch) muffin pans with paper liners. Use a non-pudding type cake mix. Place the cake mix in a large bowl along with the peanut butter. Use an electric mixer at medium speed to mix until coarse crumbs form. Continue with cake mix directions but omit the oil called for on package. Spoon batter into muffin cups, filling each half full. Top each with 1 teaspoon jelly. Add enough batter to cover jelly, filling each cup to 3/4 full. Bake in preheated 350-degree oven for 20 minutes or until cakes spring back when lightly touched. Cool in pan on wire rack for 10 minutes. Frost if desired. FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat cocoa and margarine until smooth. Gradually beat in sugar, alternating with milk and vanilla. Beat in peanut butter until frosting is fluffy. Yields: 24 cupcakes and enough frosting for all. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 24 | ||
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Calories: 224 | ||
Calories from Fat: 125 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 233.7mg | 8 % | |
Potassium 140.9mg | 4 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 21.1g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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