Categories: cupcakes /muffins

Ingredients

• 1 (18 oz.) pkg. yellow cake mix
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 3/4 cup strawberry jam
• 1 1/2 cups creamy peanut butter
• 12 Tbsp. butter, softened
• 3 cups confectioners' sugar
• 1/4 tsp. salt
• 2 to 4 Tbsp. whole milk, at room temp.
• Animal crackers (opt.)

Directions

1. Preheat oven to 350 degrees. 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 tsp. 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.

5. Per serving:: 360 cal., 20g fat, 40mg cholesterol, 6g protein, 41g carbs, 2 g fiber, 300mg sodium.

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