Peanut Butter and Jelly Cupcakes

Ingredients

• 0.5 cup knudsen cream sour
• 16 oz ready-to-spread cream cheese frosting 
• 1.3 cups creamy peanut butter divided
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup strawberry jelly 
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
4. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
5. Remove from pans to wire racks; cool completely.
6. Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.