PB&J Cupcakes

Serving Size: 24
Prep Time:
Total Time:


  • 3 Ounce JELL-O Strawberry Flavor Gelatin, divided
  • .375 Ounce COOL WHIP Vanilla Whipped Frosting, thawed
  • 1 cup boiling water
  • 1 (2-layer size) yellow cake mix
  • 3.375 Ounce JELL-O vanilla instant pudding
  • 3 eggs
  • 1 cup cold water
  • 0.5 cup PLANTERS creamy peanut butter


  1. HEAT oven to 350ºF.
  2. ADD 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
  3. MEANWHILE, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
  4. USE paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.