Peanut Butter & Jelly Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/3 cups creamy peanut butter, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 container (16 oz.) ready-to-spread cream cheese frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 1/2 cup strawberry jelly

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well.
4. Spoon into 24 paper-lined muffin cups.
5. Bake 20 to 25 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool cupcakes in pans 10 min.
8. Remove from pans to wire racks; cool completely.
9. Mix remaining peanut butter and frosting in medium bowl with whisk until blended.
10. Stir in COOL WHIP; spread onto cupcakes.
11. Top with jelly.

yellow cake, peanut butter, s, ready, strawberry jelly

Taken from www.kraftrecipes.com/recipes/peanut-butter-jelly-cupcakes-144627.aspx (may not work)