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Ingredients
- 1 package yellow cake mix (regular size)
- 3 large eggs
- 1 cup 2% milk
- 1/2 cup butter, melted
- 1-1/2 teaspoons vanilla extract
- 1 cup peanut butter chips
- FROSTING:
- 1-1/2 cups butter, softened
- 1-1/2 teaspoons vanilla extract
- 6 cups confectioners' sugar
- 2 to 3 tablespoons heavy whipping cream
- 1/3 cup strawberry spreadable fruit
- 1/2 cup peanut butter
- Additional peanut butter chips
Directions
- 1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- 2. In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended.
- 3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips.
Nutrition Facts
1 cupcake: 423 calories, 22g fat (12g saturated fat), 66mg cholesterol, 317mg sodium, 54g carbohydrate (44g sugars, 1g fiber), 4g protein.
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