Peanut Butter & Jelly Cupcakes

• 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
• 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

1. Preheat oven to 350u0b0. 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.

yellow cake, eggs, milk, butter, vanilla, peanut butter, butter, vanilla, sugar, heavy whipping cream, fruit, peanut butter, butter chips

Taken from www.tasteofhome.com/recipes/peanut-butter-jelly-cupcakes/ (may not work)