PB&J Cupcakes

   Peanut Butter Cupcakes
1 box yellow cake mix
1 sm pkg vanilla pudding
1 c. sour cream
1 1/4 c. water
1/4 c. vegetable oil
3/4 c. creamy peanut butter
3 eggs
Mix ingredients in a large bowl and beat on low speed for 30 sec,
then beat on medium speed for 1 minute 30 sec. Fill cupcake liners
2/3 full and bake @ 350 degrees for 15-20 minutes, or until toothpick
comes out clean. Cool completely, then frost with peanut butter frosting.
If you want to get fancy, you can fill the center of the cupcake with
jelly, and/or put jelly down one side of the piping bag, and peanut butter
frosting down the other side, then pipe with a 1M tip for a peanut butter
jely swirl!
                Peanut Butter Buttercream Frosting  
2 sticks unsalted butter, softened
2 tsp vanilla

1 c. creamy peanut butter

2 lb bag powdered sugar 

Cream butter, peanut butter and vanilla together. Add powdered sugar and

mix on med to med high speed until smooth and creamy. Pipe onto cupcakes,

then drizzle jelly (thin jelly by heating it slightly) over them and top with chopped

 salted peanuts, or pipe with peanut butter and jelly together in piping bag.