Peanut Butter and Jelly Cupcakes

I made these for Deuce's soccer team. I thought it would give them some protein, and be a fun treat, too!

They're not too sweet. The frosting is like the inside of a peanut butter cup, but smoother. The sweetest part is the jelly (I used preserves. It was open.) These would be delicious with a cold glass, of milk!

Peanut Butter and Jelly Cupcakes (makes 24)

1 vanilla or yellow cake mix (one that requires oil)

Approximately 1 c. jelly (any kind)

1 c. peanut butter

3 eggs

1 1/4 c water

Follow directions for cake mix, except substitute peanut butter for oil. Fill prepared cupcake pan 1/4 full of batter. Add 1 teaspoon jelly and cover over with more batter until 1/2 full; Cover with more batter until 3/4 full. Bake according to mix directions.

Frosting: (From the Cake Mix Doctor)

Ingredients
1/2 cup butter, room temperature
1 cup creamy peanut butter
3 tablespoons milk, or 4, if needed

2 cups confectioner's sugar

2 teaspoons vanilla

Directions
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, add milk and vanilla and mix until all of the sugar is mixed in and the frosting is thick and spreadable.

I used a Wilton 1M tip

This was my first time, and I LOVE it!!!