Prep Time 25m
Cook Time 18m
Ready Time 120m
Yield 24


Ingredients
CUPCAKES
  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 3/4 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (12 oz.) jar Smucker's® Seedless Strawberry Jam, divided
FROSTING
  • 1 container Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 1/2 cup Jif® Creamy Peanut Butter
  • 3 tablespoons chopped salted peanuts, for garnish
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
  • Step 2Beat cake mix, water, oil and eggs in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Fill baking cups 1/3 full. Place 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Make a swirl of jam over batter. Cover with remaining batter filling cups 2/3 full.
  • Step 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
  • Step 4Combine frosting and peanut butter. Place frosting in decorator bag fitted with a decorator tip (4B), if desired, or frost cupcake, leaving center area for jam. Starting at outside edge, work towards center of cupcake leaving a well in the center for jam. Place remaining 1/2 cup jam into corner of resealable plastic bag. Cut small corner off bag. Fill center of cupcake with jam and garnish with sprinkle of chopped peanuts.
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