Directions:
- Preheat oven to 350. Line 24-cup muffin pan with paper cupcake liners; set aside.
- In large bowl, with electric mixer on medium speed, beat cake mix and skippy peanut butter until course crumbs form. Continue preparing cake mix according to package directions, omitting oil.
- Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
- Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.43 Kcal (374 kJ) | ||
| Calories from fat | 12.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 2% | |
|---|---|---|---|
| Sodium | 121.66mg | 5% | |
| Potassium | 12.28mg | 0% | |
| Total Carbs | 18.85g | 6% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 1.17g | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 265.49 Kcal (1112 kJ) | ||
| Calories from fat | 37.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 2% | |
|---|---|---|---|
| Sodium | 361.19mg | 5% | |
| Potassium | 36.46mg | 0% | |
| Total Carbs | 55.96g | 6% | |
| Sugars | 5.57g | 8% | |
| Dietary Fiber | 0.8g | 1% | |
| Protein | 3.48g | 2% | |
| Iron | 0.6mg | 1% | |
| Calcium | 89.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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