Peanut Butter Cream Cupcakes

Peanut Butter Cream Cupcakes

Tags: Cupcakes, Dessert/Sweets, Snack

  • Prep Time: 25 min
  • Cook Time: 18 min
  • Ready Time: 120 min
  • Yield: 24

Ingredients

CUPCAKES

  • 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs

FILLING

  • 1 cup Jif® Creamy Peanut Butter
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 container Pillsbury® Creamy Supreme® Milk Chocolate Flavored Frosting
  • 1/4 cup chopped cocktail peanuts

Preparation Directions

  • For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners.
  • BEAT cake mix, water, oil and eggs in large bowl with electric mixer set on medium speed until moistened. Beat 2 minutes. Divide evenly into muffin cups.
  • BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.
  • For Filling: MIX peanut butter and butter in medium bowl until smooth. Add powdered sugar and milk and beat until smooth and creamy.
  • REMOVE cupcakes from papers. Cut in half crosswise using a serrated knife. Spread about 1 tablespooon filling on bottom halves. Frost top halves as desired with chocolate frosting. Place frosted tops over filling and press gently. Sprinkle with peanuts.