• Yield: 24 servings
  • Prep: 15-20 minutes
  • Cook: approx. 25 minutes


1 package (18-oz) yellow cake mix
3/4cup water
1/3cup vegetable oil
3 eggs
3/4cup strawberry jam
1 1/2 cups creamy peanut butter
12tablespoons butter, softened
3cups confectioner’s sugar
1/4teaspoon salt
2 to 4 tablespoons whole milk, at room temperature
Animal crackers (optional)


1. Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.

2. Put the cake mix, water and oil in a large bowl and beat until combined. Add eggs and beat for 3 minutes. Fill each paper liner one-third full with batter. Place about 1/2 teaspoon jam on top. Spoon remaining batter over jam until each cup is about two-thirds full.

3. Bake 18 to 22 minutes, until cupcakes are springy to the touch. Let cool completely on a wire rack.

4. In a large bowl beat peanut butter and butter until smooth. Add confectioners’ sugar and salt, and beat on medium-high speed until thick and creamy, about 1 minute. Beat in milk, 1 Tbsp at a time, until mixture is fluffy and spreadable. Frost cooled cupcakes and top with animal crackers, if using. Serves 24.

Nutritional Info *per serving

  • Calories 360
  • Fat 20g
  • Cholesterol 40mg
  • Sodium 300mg
  • Carbohydrate 41g
  • Fiber 2g
  • Protein 6g

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