PB & J Cupcakes

Dairy Free
Health score
1%
PB & J Cupcakes
100 min.
24
251kcal

Suggestions


Indulge in a delightful twist on a classic favorite with these Dairy-Free PB & J Cupcakes! Perfectly moist and bursting with flavor, these cupcakes combine the nostalgic taste of peanut butter and jelly with the fun of a cupcake. Whether you're hosting a birthday party, a casual get-together, or simply craving a sweet treat, these cupcakes are sure to impress both kids and adults alike.

With a base made from Betty Super Yellow Cake Mix, these cupcakes are incredibly easy to whip up, taking just about 100 minutes from start to finish. The creamy peanut butter adds a rich, nutty flavor that pairs beautifully with the sweet vanilla frosting. And let’s not forget the surprise element—a dollop of grape jelly nestled in the center of each cupcake, bringing a burst of fruity goodness that will take you back to childhood lunches.

Not only are these cupcakes delicious, but they are also dairy-free, making them a great option for those with dietary restrictions. Each cupcake is a perfect balance of sweetness and richness, with a caloric count of 251 kcal per serving. So, gather your ingredients, preheat your oven, and get ready to treat yourself and your loved ones to a scrumptious dessert that’s sure to be a hit!

Ingredients

  • box cake mix yellow
  • 1.3 cups water 
  • 0.8 cup creamy peanut butter 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 12 oz vanilla frosting 
  • 0.5 cup creamy peanut butter 
  • tablespoons grape jelly 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean.
  5. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  6. In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered.

Nutrition Facts

Calories251kcal
Protein7.03%
Fat43.92%
Carbs49.05%

Properties

Glycemic Index
5.25
Glycemic Load
5.09
Inflammation Score
-2
Nutrition Score
5.2447826395864%

Nutrients percent of daily need

Calories:251.32kcal
12.57%
Fat:12.56g
19.32%
Saturated Fat:2.65g
16.54%
Carbohydrates:31.56g
10.52%
Net Carbohydrates:30.64g
11.14%
Sugar:20.51g
22.79%
Cholesterol:20.46mg
6.82%
Sodium:249.51mg
10.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.52g
9.04%
Phosphorus:126.09mg
12.61%
Vitamin E:1.88mg
12.56%
Manganese:0.24mg
12.02%
Vitamin B3:2.32mg
11.61%
Vitamin B2:0.14mg
8.51%
Folate:30.11µg
7.53%
Magnesium:25.86mg
6.46%
Vitamin K:6.7µg
6.38%
Calcium:56.25mg
5.62%
Vitamin B1:0.07mg
4.81%
Iron:0.81mg
4.49%
Vitamin B6:0.09mg
4.3%
Selenium:2.93µg
4.19%
Copper:0.08mg
3.98%
Fiber:0.92g
3.69%
Zinc:0.48mg
3.22%
Vitamin B5:0.31mg
3.13%
Potassium:99.6mg
2.85%
Vitamin B12:0.07µg
1.17%